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1
Light a grill.
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2
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.
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3
Shape the mixture into 40 golf ball-size meatballs.
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4
In a wide saucepan, bring the chicken stock and water to a boil.
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5
Add half of the meatballs and simmer over moderately low heat until just cooked through, about 10 minutes.
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6
Using a slotted spoon, transfer the cooked meatballs to a rimmed baking sheet.
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7
Repeat the process with the remaining meatballs.
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8
On another large rimmed baking sheet, drizzle the scallions with vegetable oil and season with salt.
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9
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.
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10
Gently toss the grilled scallions with the olive oil and Parmigiano-Reggiano shavings.
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11
Grill the preserved lemon halves over high heat, cut side down, for about 4 minutes, or until charred.
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12
Squeeze the grilled lemon halves over the scallions and toss again.
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13
Arrange the scallions on a platter.
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14
Drizzle the meatballs lightly with vegetable oil and roll to coat.
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15
Grill the meatballs over high heat, rolling to turn them, until lightly charred all over and heated through, about 3 minutes total.
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16
Using tongs, arrange the meatballs on top of the scallions and serve.
