Grilled Meatballs with Scallion and Shaved Cheese Salad
- ACTIVE: 50 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 8
Lachlan Mackinnon-Patterson makes his savory meatballs 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.
- 2 pounds ground veal
- 1 pound ground lamb
- 3 large eggs, lightly beaten
- 2 thick slices of lean bacon, minced
- 1/4 cup minced shallot
- 1/4 cup fine, fresh bread crumbs
- 1/4 cup fresh ricotta
- 1/4 cup freshly grated montasio or Parmigiano-Reggiano cheese
- Kosher salt
- 3 cups chicken stock or low-sodium broth
- 3 cups water
- 1 1/2 pounds thin scallions, trimmed
- Vegetable oil, for drizzling
- 1 tablespoon olive oil
- One 3-ounce piece of Parmigiano-Reggiano, shaved with a vegetable peeler into strips (about 1 cup)
- 1 preserved lemon, halved (see Note)
- Light a grill. In a large bowl, using your hands, mix the ground veal and lamb with the eggs, bacon, shallots, fresh bread crumbs, ricotta, montasio and 2 teaspoons 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 moderately 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 the scallions with vegetable oil and season with salt. Working in 3 batches, grill the 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.
- Drizzle the meatballs lightly 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.
For these rich meatballs, Bobby Stuckey likes to pour one of his favorite Friulian reds, a velvet-textured blend of Cabernet, Merlot and the local red grape variety Refosco. A good substitute would be a vivid Washington State Merlot.