Meatballs - Polpette

Polpette, fist-sized meatballs, make a delicious Saturday lunch. At Donna Teresa in Naples, they are fried in a pan of oil and served with contorni (vegetable side dishes), but at my house, they were cooked in tomato sauce and served over spaghetti. As much as the idea of primo and secondo on one plate makes an Italian today cringe, it was good enough for my Sicilian great-grandparents, so who am I to judge?