I am having some friends over for dinner tonight and want to make Mario Batali's Veal and Ricotta Meatbals in Milk. These are very light meatballs with chopped pistachios and cornichons in them, simmered in chicken stock and milk, which forms a very light, broken sauce. He makes no suggestion of what to serve with them, I think because in Italy they would be served alone as a separate course. I would like to serve them American-style with a couple of sides but am stumped. Ideas?