By Gretchen McKay, Pittsburgh Post-Gazette

Meatballs are pretty much an “everybody” food.

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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

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