Mary Ann's in a meatball mood and creates Polpette Toscane (Tuscan Meatballs) that calls for meat, mushrooms, parsley and- surprise - deep-frying. Then good friend, Lulu San Angelone, stops by to create Polpettine Della Nonna (Grandmother?s meatballs) which are baked, not fried. See old familiar friends in a brand new way when two these two great cooks get together and get their hands on meatballs.