The Super Bowl is here and the competition begins. Yes, the battle-tested teams will match up in gladiatorial grandeur but there exists the home match-ups of those who revere football and those who are just OK with it. There is common ground. Everyone loves good food. So, go for the meat of it. Try my authentic Italian meatball recipe for touchdown entertainment, which I learned in a visit to Rome. Why meatballs? Homemade meatballs can be made in advance and frozen for stress-free entertaining. Meatballs can be sliced to top pizza (I also add toppings of goat cheese and sautéed green peppers). Meatballs are a classic dish with Marinara and Alfredo sauces. Try meatballs in sandwiches and meatballs to make Greek gyros for family favorites. Meatballs, when formed smaller, are perfect in a Kebab, as hors d’oeuvre lollipops or as an arrival hors d’oeuvre with Stroganoff sauce, served in a chafing dish. How does one make these little delightful spheres of protein? The secret to a good meatball is first-quality ground meat. Second, make fresh homemade breadcrumbs from toasted hamburger buns that are run through the food processor. So, to 1 lb. of ground meat add kosher salt, fresh ground pepper, fresh chopped Italian herbs, 1 to 2 cloves of minced garlic and 2 eggs. With plastic gloves on, mash all of these ingredients together. Then, add about 1 cup of fresh breadcrumbs and about ¾ cup of Parmesan cheese. Mix well and roll into evenly sized balls. Don’t press the ball too tight but find the balance between tough and falling apart. Fry the meatballs until cooked. Freeze the meatballs, as needed. But if once the aroma reaches your family or guests there may not be any left to freeze…Cheer the cooks to victory with bite-size favorites! © Kelly McBride Loft