I spotted a recipe in Taste of Home for Meatball Parmigiana, which sounded like a good example of Italian-American comfort food.  It took about an hour and will serve 8 people 3 cheesy meatballs each.  We ate them for dinner with fresh pasta and with some extra red sauce on the side.

2 lbs. 80/20 ground beef

2 large eggs

1 small onion, finely chopped

1-1/3  cup fresh bread crumbs (I made from one large sandwich roll)

2/3 cup grated parmesan cheese

2 cloves garlic, finely chopped

2 tsp Italian seasoning

2 tsp salt

24 oz. jar marinara sauce (plus extra sauce on the side, optional)

2 cups shredded mozzarella

Grated parmesan and chopped fresh parsley as a garnish (optional)

Preheat the oven to 375 degrees.

In a large bowl mix together the eggs, onion, bread crumbs, parmesan, garlic, Italian seasoning, and salt.  Add the ground beef and mix until the meat and flavorings are well mixed.  Using a scoop, portion the mixture into balls.  Roll each of the balls in your hands and place them on a greased wire rack on top of a cookie sheet.  Bake for about 20 minutes, until browned.

Put the cooked meatballs in a 13 x 9 inch baking dish.  Cover them with the marinara sauce and then with the mozzarella.  Bake until bubbly, about 15-20 minutes.  At the end turn on the broiler and broil the pan for a couple of minutes to brown the cheese.  Serve with a crusty bread or pasta and with extra marinara on the side.  Garnish with parmesan and/or parsley, if desired.