Meatballs can be grilled as described here, or also braised in a sauce. A quick braise is OK, but a longer braise, for up to an hour, will help the flavour infuse into the sauce. They are also perfect to cook a day in advance, as they will improve overnight.
Persians call them koofteh, Turks call them köfte and Arabs kefta – all slightly different pronunciations of the root word for the same creation, kofta, meaning ‘to pummel’, in reference to the technique of working the meat so much by hand that the proteins break down and the texture becomes silky-smooth.
If you like your meatballs crisp rather than soft on the exterior, flouring them before frying will achieve this.