Grilled Meatballs With Scallion And Shaved Cheese Salad Recipe
Ingredients
| Ground veal | 2 Pound | |
| Ground lamb | 1 pound | |
| 3 large eggs, lightly beaten | ||
| 2 thick slices of lean bacon, minced | ||
| Shallot | 1/4 Cup (16 tbs), minced | |
| 1/4 cup fine fresh bread crumbs | ||
| Ricotta cheese | 1/4 Cup (16 tbs) | |
| 1/4 cup freshly grated montasio or Parmigiano-Reggiano cheese | ||
| Kosher salt | 1 To taste | |
| 3 cups chicken stock or low-sodium broth | ||
| Water | 3 Cup (16 tbs) | |
| 1 1/2 pounds thin scallions, trimmed | ||
| Vegetable oil, for drizzling | ||
| Olive oil | 1 Tablespoon | |
| One 3-ounce piece of Parmigiano-Reggiano, shaved with a vegetable peeler into strips | ||
| Preserved lemon | 1 , halved | |
Directions
1. Light a grill. In a large bowl, using your hands, mix the ground veal and lamb with the beaten eggs, minced bacon and shallot, fresh bread crumbs, fresh ricotta, grated montasio cheese and 2 teaspoons of salt. Shape the mixture into 40 golf ball-size meatballs.
2. 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.
3. 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 cut side down over high heat for about 4 minutes, or until well charred. Squeeze the grilled lemon halves over the scallions and toss again. Arrange the grilled scallion salad in a large, shallow serving bowl.
4. Drizzle the meatballs lightly with vegetable oil and roll to coat. Grill the meat balls over high heat, rolling to turn them, until they are lightly charred all over and heated through, about 3 minutes total. Using tongs, arrange the meatballs on top of the grilled scallion salad and serve immediately.
2. 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.
3. 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 cut side down over high heat for about 4 minutes, or until well charred. Squeeze the grilled lemon halves over the scallions and toss again. Arrange the grilled scallion salad in a large, shallow serving bowl.
4. Drizzle the meatballs lightly with vegetable oil and roll to coat. Grill the meat balls over high heat, rolling to turn them, until they are lightly charred all over and heated through, about 3 minutes total. Using tongs, arrange the meatballs on top of the grilled scallion salad and serve immediately.
Chef
