Ground meat – beef, veal, lamb, pork, chicken or turkey – are perfect meal stretchers. Whether mixed with other ingredients and rolled into balls, patties, cooked loose or incorporated into a sauce, they can feed a crowd, and on each occasion, they are bound to please.
Meatballs can be made in various sizes – small, medium, large or extra large – and you can do many things with them when cooked. Meatballs can be used to create sandwiches such as subs, they can be tucked between cream-sauced pasta and baked, they can be tossed with vegetables for a quick stir fry; they can be sauced and be plopped atop a heap of cooked pasta, rice or mashed potatoes. Or they can be glazed, jabbed with a toothpick and be served as hors d’oeuvres.
Meatballs cook up quickly, whether in the oven or on the stovetop. What takes time, is the rolling of the