At least once a year, I like to bring in some of my Nick’s Famous Meatballs. The trick is to undercook the sausage. Everybody is going to get to know each other in the pot. I’m serious about this stuff. I’m up the night before, pressing garlic and hand crushing San Marzano tomatoes. I toast my own breadcrumbs. It’s a recipe passed down for generations. It’s probably the thing I do best.