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* Choose ground meat with some fat in it to help bind the mixture and produce juicier and tastier meatballs.

* Blend different types of meat, such as pork and beef, for more complex flavors.

* Mix chopped meat with bread crumbs for firm meatballs. For soft, light ones, use crustless bread cubes soaked in milk or water; make sure to mix the ingredients and shape the meatballs gently.

* Allow cooked ingredients to cool before adding raw chopped meat.

* If specific amounts of salt and pepper are not indicated, sauté a small amount of the meatball mixture and taste it for seasoning before cooking the rest.

* Refrigerate the raw meatballs overnight or freeze them.

--Lily Barberio