Pork & Veal Meatballs with Fregola Pasta + Broccoli Rabe Salsa Verde | Scott Conant

For the pickled peppers, in a saucepan, combine 2 cups water with the vinegar, sugar, salt, coriander, chili flakes and bay leaf. Bring to a boil and cook, stirring, until sugar is dissolved. 

Place fresno chile peppers in a heat-proof container, then pour hot pickling liquid on top. Let cool to room temperature, then refrigerate until ready to use. 

For the pork & veal meatballs, soak the panko in milk for about 30 minutes before lightly draining. 

Preheat oven to 375˚F. In a small saucepan, heat stock until hot, then cover. 

In the bowl of a stand mixer fitted with a paddle attachment, combine the soaked panko, veal, pork, garlic, parsley, oregano, grated cheeses, salt, red pepper flakes and fennel, then mix on medium-low speed until combined. Add the eggs and mix on medium-low to combine.

Using an ice cream scoop, shape mixture into meatballs. 

In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Add meatballs and sear to form a nice crust all over, then add enough of the hot chicken stock so that it comes halfway up the sides of the meatballs. Cover, transfer to the oven, and braise until cooked through, 10 to 15 minutes. Remove from the oven and cover to keep warm.

For the fregola pasta, bring a large pot of salted water to boil, then add the fregola and cook to al dente, about 8 minutes.

Drain, then toss with the parmigiano-reggiano, Grana Padano, butter and salt to taste.

For the broccoli rabe salsa verde, in the bowl of a food processor, combine the broccoli rabe, chili flakes, olive oil, garlic and carrot tops. Pulse until coarsely chopped, then transfer to a mixing bowl and stir in the grated parmigiano-reggiano. Season to taste.

Serve the meatballs over the fregola pasta topped with the broccoli rabe salsa verde and pickled peppers.