2010: The year of the meatball

In his 25 years in the Manhattan garment industry, Daniel Mancini earned a reputation for spotting a trend. His mojo is working again, as 2010 is turning out to be the year of the meatball, and he's spreading the love of his grandmother's family recipes to anyone who'll eat them.

“When everyone thinks of comfort food that feels good, it's always the mashed potatoes, the mac and cheese, the fried chicken,” Mancini says. “The meatball is trending now because it was the forgotten comfort food, and people have realized it is a food everyone loves.”

Here, Mancini breaks down what goes into creating meaty perfection:

Get your hands dirty. “Definitely mold them with your hands. I try to make them about 2 ounces each, or a little bit bigger than a golf ball. Meatballs are like snowflakes — no two should be alike. I wet my hands with cold water so the meat won't stick to my hands. I form the meatballs, put them on a dish lined with wax paper, and put the dish in the refrigerator and let them chill again before frying them.”

Cook at low heat. “If you cook the tomato sauce on a high heat, you'll see the sauce will turn brown because it almost turns into a roux. A real long sauce, like a Sunday sauce, it's a very low flame, and you'll see a light bubbling in it. If you turn the heat up too high, it'll darken the sauce and it'll also toughen up the meatballs. The trick is to keep it going for at least two hours.”

Insert a little youthful energy. “Meatballs are like the meat version of Play Doh. Have your kids form the meatballs with you, show them how to cook them, let them put it into the sauce and stir it. They're going to be so excited to sit down and eat it, and they'll be proud of it. Plus, they'll be happy helping you clean up.”

Show the love. “Anywhere you go, there is a place that makes great meatballs. If you go to Philly, they'll swear they make the best meatball. I have a saying: ‘My grandmother's meatballs may not be as good as your grandmother's, but I make them with the same love.' That's the beauty of a meatball.”