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. More Salads with Meat
The poached meatballs can be refrigerated overnight. Bring to room temperature before grilling.
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.
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.