Grandma's sicilian meatballs in a spicy tomato sauce
Cutlets and meatballs
Growing up Sicilian-American in Texas, I remember eating the food my great-grandmother and grandma prepared at big family gatherings. But I never once had my grandmother’s meatballs until my 20s (I had always been a vegetarian, like my dad). When I finally made them with her, I was not disappointed—it was like I had been given a long-lost birthright. The recipe makes a pretty spicy meatball, so if you have a low tolerance for spice you might want to bring it down a notch. A note: I like to make the meatballs the day before and let them chill overnight; they’ll hold their shape better and all you'll have to do the next day is pop them in the oven, or fry them in a pan, before they take a swim in your arrabbiata sauce.
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