Making Meatballs
In Italy, meatballs are not usually the large size you often see in America. As with most foods, we Americans like to make everything bigger! They are popular in southern Italy, known as polpette, and are often included in pasta dishes like lasagna. Italians often blend pork, beef and veal, but you can use any meat or combinations you prefer.
How to make the perfect sized meatball:You can make your meatballs any size you want, but I prefer mine to be about a 1 inch ball because they are easier to cook and eat. Here is a little trick to make your meatballs equal in size.
After preparing your meatball recipe, turn out the meat mixture onto a cutting board and press into a flat rectangle, 1 inch thick. Cut the meat into equal sized squares. 
This makes it easy to grab equal size pieces of meat and quickly roll them into balls.
Cook them and then freeze them. When just frozen, transfer meatballs to a air-tight freezer bag and they will last for months. Just thaw out as many meatballs as you need for that meal. They taste better and are healthier than the pre-made meatballs you can buy!
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