Italians are well-known for making mouth-watering meatballs, known as polpette, and every household, as well as many Italian cookbooks, seem to have a slightly different way to make them. Most recipes use a mix of ground meats, such as beef, pork and/or veal, breadcrumbs and freshly grated Parmesan or Pecorino Romano cheese, which tastily melts when the meatballs are cooked, making them delicate in texture.

There are also recipes for Swedish meatballs, Greek meatballs, Brazilian meatballs and numerous others, including a Tex-Mex version that involved simmering the meatballs in a hearty, bean-filled chili.

No matter what type of meatballs you make, wash your hands well before and after handling ground meat. Don’t over-mix the meat mixture or it will compact and the meatballs will be tough in texture when cooked. To ensure the meat does not stick to your hands, before rolling, lightly moisten your hands with cold water to create a barrier between them and the meat. When you've finished, use hot, soapy water to clean utensils and surfaces that came in contact with the raw meat.

Italian-Style Meatballs in Tomato Basil Sauce

These tender, saucy meatballs can be served on pasta. You could also make open-faced meatball sandwiches by serving them on thick slices of garlic bread. Preparation time: 25 minutes Cooking time: 45-50 minutes Makes: 4 servings

1/3 cup (75 mL) water

2 tablespoons (30 mL) milk

1/2 cup (125 mL) breadcrumbs 3/4 pound (340 grams) lean ground beef

1/2 pound (227 grams) ground pork 1 small onion, grated or finely diced

1/3 cup (75 mL) freshly grated Parmesan cheese 1 large egg, beaten

1-2 garlic cloves, minced 2 tablespoons (30 mL) chopped fresh parsley

1/2 teaspoon (2 mL) salt, plus some to taste * freshly ground black pepper to taste

1 680-mL (23-ounce) jar strained tomatoes (see Note) 1/4 cup (50 mL) water

1 tablespoon (15 mL) tomato paste 1/2 cup (125 mL) red wine

* pinch crushed chili flakes (optional) 1/4 cup (50 mL)chopped fresh basil

Preheat the oven to 375 F (180 C). Line a baking sheet with parchment paper. Place the 1/3 cup (75 mL) water and milk in a medium bowl. Stir in the breadcrumbs and let them absorb the liquids. Add ground meats, onion, cheese, egg, garlic, parsley, salt and pepper, and mix until just combined. Moisten hands with cold water. Roll the meat mixture into 2-inch (5-cm balls and set on the baking sheet. Roast 20 to 25 minutes, turning once, or until cooked through. Place strained tomatoes, 1/4 cup (50 mL) water, tomato paste, wine and chili flakes, if using, in a medium-sized pot. Bring the sauce to a gentle simmer, partially cover, simmer 10 minutes, and then season with salt and pepper. Drain fat from the meatballs and add them to the sauce. Partially cover and simmer for15 minutes. Stir in basil and serve. Note: Strained tomatoes are sold in jars in the canned-tomato aisle of most supermarkets and at Italian food stores.

Meatball and Black Bean Chili With Canadian Lager

Dress up bowls of this flavourful chili by topping them with dollops of sour cream and grated Monterey jack or cheddar cheese.

Preparation time: 40 minutes Cooking time: 50 minutes Makes: 6 servings For the meatballs:

1 pound (500 grams) lean ground pork, beef or turkey

1/4 cup (50 mL) bread crumbs

1 garlic clove, minced 1 large egg, beaten

1 small jalapeno pepper, halved lengthwise, seeds removed and finely chopped 1/2 teaspoon (2 mL) salt

* freshly ground black pepper to taste

Preheat the oven to 375 F (180 C). Line a baking sheet with parchment paper. Combine ingredients in a medium bowl. Moisten your hands with cold water. Roll meat mixture into small, 1-inch (2.5-cm) balls and set on the baking sheet. Roast 20 minutes, turning once, or until cooked through. For the chili:

2 tablespoons (30 mL) vegetable oil

1 medium onion, diced 1 medium green bell pepper, diced

1 medium carrot, diced 2 garlic cloves, minced

1 14-ounce (400-gram) can diced tomatoes 1 14-ounce (400-gram) can tomato sauce

1 19-ounce (540-gram) can black beans, drained well, rinsed and drained again 1 cup (250 mL) frozen corn kernels

1 1/2 cups (375 mL) Canadian lager beer 2 tablespoons (30 mL) brown sugar

2 teaspoons (10 mL) chili powder 1 teaspoon (5 mL) ground cumin

1 teaspoon (5 mL) dried oregano * hot pepper sauce to taste (optional)

* chopped fresh cilantro or sliced green onion for garnish

Place the oil in a large pot set over medium to medium-high heat. Add the onion, bell pepper, carrot and garlic and cook until tender, about 5 minutes. Mix in remaining ingredients, except cilantro or green onion.

Drain the fat from the meatballs and add them to the pot. Simmer gently for 30 minutes, or until the chili is rich and delicious. If you like, sprinkle with chopped cilantro or sliced green onion for garnish.