What’s not to love about meatballs? They’re simple to make, work well in a variety of dishes, and can be frozen for future meals. Sure, you can serve them with pasta, but you can also use them for sandwiches or form them into a smaller size and toss them into soups (like chicken noodle, Italian wedding or tomato soup) or bake and serve them as hors d’oeuvres.

These mouthwatering meatballs come from my friend and chef extraordinaire Régan Rinaldi, who often adds a small- to medium-sized grated zucchini to the mix to up the nutrition factor. Any time I make them for my family, my children gobble them up (with my help, of course)! We think Régan’s meatballs are amazing, and I’m betting you will, too.

Feel free to experiment and use your favorite herbs (you can switch out some or all of the parsley with basil, mint, oregano or thyme, for instance). If you have extra meatball mix, simply roll into the desired size and freeze raw for future use.