If you saw Page Six last Thursday, you know that there may be a vast meatball conspiracy upon us. A quick recap of the item: Restaurateur Pino Luongo yields to no one in his devotion to the study and the making of meatballs, and along with Coco Pazzo chef Mark Strausman, he is feverishly scribbling a manuscript entitled Two Meatballs in the Italian Kitchen. Yet Luongo was ignominiously left out of an article by the Lee brothers in the Times’s Dining Section entitled “The Expanding Meatball Universe,” which traced the not-so-recent popularity of the things to the giant beef-veal-and-pork orbs made by Ápizz chef-owner John LaFemina (author of A Man and His Meatballs). Luongo smelled a rotten polpetta.
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