These meatballs are tasty in risotto, but we like them best in this pan ragout with artichokes, peas, tomatoes, and lemon zest. The pecorino cheese adds a little crunch and salt to the mixture, but be careful when browning the meat as the cheese has a tendency to burn.
Combine all the ingredients except the oil in a mixing bowl and mix with your hands until blended. Shape into thirty- two
© 1998 Joyce Goldstein. All rights reserved.