At what point do you add your meatballs to the sauce?

I was in Kings Food Store today and sampled your Italian meatballs.  They were outrageous.

When I make my meatballs, I use ground round, salt, pepper, garlic powder, grated cheese and bread.  I used to use bread crumbs but my family complained they the meatballs came out too hard.  I throw them right into the sauce to cook.  I was told that you too put them right into the sauce to cook.  Here is my question, at what point do you do this?  Since your meatballs were so nice and soft, wouldn’t they break up when you stir the sauce… or do you add them at the end of the cooking time of the sauce thereby not disturbing them too much?

Thanks,
Mary Ann (from Westfield, NJ)