Meatballs, an old favorite, make a comeback

For the meatballs: Preheat the oven to 450 degrees F.

Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.

Drizzle the olive oil into a large baking dish (such as a 9 x1 2), making sure to evenly coat the entire surface (use your hand to help spread the oil).

Roll the mixture into round, golf ball-size meatballs, making sure to pack the meat firmly.

Place the balls into the oiled baking dish so that all of the meatballs are lined up evenly in rows (the meatballs will be touching each other). Roast until firm and cooked through (about 20 minutes).

Allow the meatballs to cool for five minutes before removing from the tray.

For the preserved lemon: Bring the water to a rolling boil in a small pot over a high flame. Add the salt and lemon and bring back to a boil. Allow to boil for 15 minutes. Remove the lemon from the water and allow to cool.

Cook the onions with the olive oil, oregano, bay, garlic and salt over a medium heat in a large 12-quart pot, stirring constantly, until soft and translucent (about 15 minutes). Add the tomato paste and continue cooking for five minutes. Add the canned tomatoes and stir constantly until the sauce begins to boil. Continue cooking for 1 hour, stirring every four or five minutes so that the sauce does not burn. Season with extra salt to taste.

Preheat the oven to 450 degrees F. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a large baking dish ( such as a 10 x 17), making sure to evenly coat the entire surface (use your hand to help spread the oil).

Roll the mixture into round, golf ball-size meatballs, making sure to pack the meat firmly. (Chicken meatballs can be a pain to roll, a great trick is to use a #24 disher (ice cream scoop) rounded over and dropped into the pan.)

Place the balls into the oiled baking dish so that all of the meatballs are lined up evenly in rows and are touching each of other.

Roast until firm and cooked through (about 14 minutes). Allow the meatballs to cool for five minutes before removing from the tray.

Add all of the ingredients except for the butter, black pepper, cheese and flour to a medium (4-quart) pot and bring to a boil over a medium-high heat, about 10 minutes. Stir occasionally so as not to scald the milk and watch closely so that it does not boil over.

Once the cream has come to a boil, reduce the heat to its lowest setting and let the mixture simmer slowly for 45 minutes.

In the meantime, combine the butter and flour in a small bowl and mix together until a smooth dough is formed.

Add the dough to the simmering gravy and whisk continuously until the dough has completely dissolved and the sauce has thickened.

Remove the head of garlic with a slotted spoon. Remove from the heat and whisk in the pepper and Parmesan cheese. Strain through a fine metal strainer.

Preheat the oven to 450 degrees F.

Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.

Drizzle the olive oil into a large baking dish (such as a 9 x 13), making sure to evenly coat the entire surface (use your hand to help spread the oil). Roll the mixture into round, golf ball-size meatballs, making sure to pack the meat firmly.

Place the balls into the oiled baking dish so that all of the meatballs are lined up evenly in rows and are touching each other.

Roast until firm and cooked through (about 14 minutes). Allow the meatballs to cool for five minutes before removing from the tray.

Cook the onions and pork with the olive oil, chili flakes and salt over a medium heat in a large 6-quart pot, stirring constantly, until the meat is thoroughly cooked and the onions are soft and beginning to brown (about 15 minutes).

Add the tomato paste and continue cooking for five minutes. Add the canned tomatoes and stir constantly until the sauce begins to boil. Continue cooking for 35 minutes, stirring every four or five minutes so the sauce does not burn.