Also what I use is two flat wooden spoons to roll the balls around while browning. You want to sear the meat to a dark brown. Be careful with the balls at first you don't want them to fall apart. They should be cooked to a point where you can roll them around the pan and have them appear to be firm. When they appear to be seared well and firm take them right from the frying pan into the sauce.
Grease is an important ingredient to the flavor of the sauce.
Braciole is an excellent addition to the sauce recipe. Now you should have your balls in the sauce and the heat should be at medium low. You may have to do this several times throughout the whole cooking process. You can throughout the grease later. Sometimes at this point I might add A little bit more Oregano, Garlic powder, salt and pepper.