Recipe by Karen in MA
MAKE AHEAD The poached meatballs can be refrigerated overnight. Bring to room temperature before grilling. NOTES Preserved lemons, a staple of cooking in Morocco and Tunisia, are made by salt curing. They’re available at specialty food stores and Middle Eastern markets. These savory meatballs are made with a mixture of lamb, veal and bacon and, surprisingly, a little ricotta cheese to keep everything moist. He serves them on an unconventional salad of grilled scallions with shavings of Parmigiano-Reggiano. ingredients WINE: 2002 Bastianich Vespa Rosso—a velvet-textured blend of Cabernet, Merlot and the local red grape variety Refosco. Or a vivid Washington State Merlot, such as the raspberry-rich 2003 Hogue Genesis. From Food & Wine 2/07.
- 2 lbs ground veal
- 1 lb ground lamb
- 3 large eggs, lightly beaten
- 2 slices bacon, minced
- 1⁄4 cup shallot, minced
- 1⁄4 cup fine fresh breadcrumb
- 1⁄4 cup fresh ricotta
- 1⁄4 cup montasio cheese (freshly grated) or 1⁄4 cup parmigiano-reggiano cheese
- kosher salt
- 3 cups chicken stock or 3 cups low sodium chicken broth
- 3 cups water
- 1 1⁄2 lbs thin scallions, trimmed
- vegetable oil, for drizzling
- 1 tablespoon olive oil
- 1 cup parmigiano-reggiano cheese, shaved
- 1 preserved lemon, halved (see Note)
Directions See How It's Made
- Light a grill. In a large bowl, mix the ground veal and lamb with the eggs, bacon, shallots, fresh bread crumbs, ricotta, montasio and 2 T of salt. Shape the mixture into 40 golf ball-size meatballs.
- In a wide saucepan, bring the chicken stock and water to a boil. Add half of the meatballs and simmer over medium-low heat until just cooked through (about 10 minutes). Using a slotted spoon, transfer the cooked meatballs to a rimmed baking sheet. Repeat the process with the remaining meatballs.
- On another large rimmed baking sheet, drizzle scallions with vegetable oil and season with salt. Working in 3 batches, grill scallions over high heat for about 2 minutes, turning once, until charred on both sides; return the grilled scallions to the baking sheet. Gently toss the grilled scallions with the olive oil and Parmigiano-Reggiano shavings. Grill the preserved lemon halves over high heat, cut side down, for about 4 minutes, or until charred. Squeeze the grilled lemon halves over the scallions and toss again. Arrange the scallions on a platter.
- Lightly drizzle meatballs with vegetable oil and roll to coat. Grill the meatballs over high heat, rolling to turn them, until lightly charred all over and heated through, (about 3 minutes total). Using tongs, arrange the meatballs on top of the scallions and serve.