The ancient Romans had a dish called "isicia omentata," which was made by mixing minced meat with bread soaked in wine and various seasonings. These could be considered early versions of meatballs. The recipe, attributed to the Roman gourmet Apicius, can be found in the "Apicius," a Roman cookbook dating back to the 4th or 5th century CE. In this recipe we are using only one skillet. This will allow us to maximize flavor by fond which is created during step of meatballs browning. Additionally all the fat which is released by meatballs will stay in the sauce which contributes to the complexity of sauce. If you are in rush you can simmer your sauce separately while you are browning your meatballs, but you will scarify flavor for gained speed.