These meatballs go a long way back. I remember my grandmother Nonna Mary would make them and serve them with her version of rice pilaf, which she prepared in the oven. They were also a staple in my parents’ house, and one of my favorite items that my mother would pack in a Thermos for my lunch at school. They continue to be a staple in our current household, where we make them at least once a month. They keep perfectly when frozen, so I usually make a large batch. To reheat them, place them in saucepan with a couple tablespoons of water over medium-low heat. I’ve also discovered that they can be made into a great pasta sauce. When I reheat them, I break them up into small bits and add a tablespoon of butter and a pinch of salt. I like them with the same pasta I would use for the Bolognese meat sauce, chunky shapes like rigatoni or shells, or egg pasta such as tagliatelle or pappardelle. Add about ¼ cup of freshly grated Parmigiano-Reggiano when you toss the pasta.