Baked for twenty minutes and removed from oven. I don't bake them at a higher temp because they dry out and get that thick crust on the bottom. Twenty minutes at 325 makes them just undercooked so they finish in the sauce. I should mention that I drizzled some extra virgin olive oil over them before they went into the oven.
Moved on to the sauce and sauteed six cloves of chopped garlic in two tablespoons extra virgin olive oil with a pinch of red pepper flakes thrown in for good measure.
Added two large cans of crushed tomatoes, the meatballs, a whole branch of basil, and about two teaspoons minced fresh rosemary. Added salt and pepper and a large pinch of sugar. Brought to a simmer and cooked slowly at a bare bubble for one hour.
Served alongside some quality reading material and a very nice semolina roll.