Bite-sized, round morsels of beef, full of flavorful seasonings, soft and smoothly textured, lightly sauced and easily popped into the mouth — now that's a good meatball. It's a preparation that's kind of old-fashioned but what a comfy, delicious meal it can be, especially for a Sunday Night Supper.

Making meatballs isn't difficult, but as with anything else, it takes a little time. It is, therefore, a perfect Sunday afternoon task that the whole family can help with. Make a batch or two or three; freeze uncooked meatballs to serve for a busy weeknight meal.

We're talking meatballs that start with ground beef as a base. You can keep them simple and make them with beef only, or you can add some ground pork or veal or both for a more flavorful blend. Of course, you could make meatballs with lamb, chicken or turkey, too. But for now, let's stick to beef, a popular and economical item at the supermarket.

Start with fresh ground beef; 10 percent or 15 percent fat content is ideal. Good meatballs need a little bit of fat for moisture and flavor. If you can find some grass-fed ground beef that's produced in Hawaii or some Hawaiian red veal, your meatballs will be extra special.

There are so many flavors of meatballs to make: Swedish, with its hint of fragrant spices; Italian with cheese and garlic; Korean with soy sauce and sesame. Or you can make up your own concoction of flavors and textures. Season meatballs well; add crunch with nuts, sweetness with shredded vegetables such as carrots; spice with mustard, horseradish or chili sauce. A flavorful addition or two, some salt and pepper and you'll be in meatball heaven.

It's important to bind the meat mixture so it doesn't fall apart; eggs do the trick. One egg will bind a pound of beef. Breadcrumbs or grains (oatmeal is often used) will also help to bind the mixture and lighten the texture, an attribute of a good meatball.

Use your hands to mix meatballs and handle the mixture gently to achieve a light texture. Beating in some water will also keep the texture fluffy. Once your mixture is well mixed, cook a little sample to taste for the proper amount of seasonings.

Wet your hands to shape the meatballs. Form bite-sized spheres or a little larger if you like. Then cook them in a frying pan, bake them in the oven or grill them over hot coals on skewers — whichever method you use, be aware that meatballs cook quickly.

Frying is the easiest way to cook them; use a skillet with a little oil over medium-high heat. Be sure to coat meatballs with flour before frying them so they won't stick to the pan. A flour coating also ensures that the meatballs brown with a nice crusty surface.

If you're cooking meatballs on the grill, thread them on a skewer, adding tomatoes, onions, peppers and fresh basil for a fine presentation.

Meatballs can be served plain or in a sauce. Add some broth or wine to the frying pan and scrape up the bits to make a quick and easy sauce. Or prepare special sauces and accompaniments; for ideas, go to http://www.shareyourtable.com. There are so many ways to serve meatballs for a delicious Sunday night supper; here are some of our favorite recipes.