By Gretchen McKay, Pittsburgh Post-Gazette

Meatballs are pretty much an “everybody” food.

They can be made with almost any type of ground protein — including poultry, beef, pork and lamb — and sometimes there’s no meat at all. Instead, they’re rolled together with legumes, beans, grains, mushrooms and/or a whole host of vegetables.

They’re just as versatile when it comes to serving. Often plopped on top of pasta, meatballs can be tucked into a hoagie roll or sandwiched between two pieces of sturdy bread, piled high on mashed potatoes or a hearty grain like polenta, or stirred into soup to help flavor the broth and add some heft to every spoonful.

The size can also vary depending on what’s being dished onto a plate or into a bowl — they can be so big with a side of marinara that they ha

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