I read through the comments before so I ended up baking the meatballs and using less allspice and nutmeg. The meatballs I’m particularly glad I baked because that way most of the oil from the meatballs baked out and I could mitigate the amount of excess oil in the sauce. Besides that I followed the recipe pretty closely and I really like it. It’s mild and tangy and the fattiness of the meat perfectly balances the rich tartness in the sauce… would recommend trying!
