Brothy Meatballs With Greens

Preparation

1. Step 1

   Crack the eggs in a large bowl and then lightly beat them using a fork. Add the panko, grated garlic, fennel seeds and crushed red pepper, and give it a stir. Let the panko mixture sit for 5 to 10 minutes to allow the bread crumbs to soak up the eggs. (This will make sure your meatballs stay light.) Add the ground meat, season with salt and use your hands to combine everything together. Using wet hands, roll the mixture into about 12 golfball-size rounds.

2. Step 2

   Heat the olive oil in a large pot or Dutch oven over medium-high. Add the meatballs and cook, carefully turning every 2 to 3 minutes with tongs, until browned and crispy on all sides, about 10 minutes total (the meatballs will cook more later). Transfer to a large plate, leaving all that delicious fat in the pot.

3. Step 3

   Meanwhile, cook the fregola in a medium pot of salted water until about 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.

4. Step 4

   Return the pot with the reserved fat to medium heat and add the sliced garlic. Cook, stirring, until fragrant and softened, about 1 minute. Add the greens and stock, then season with salt and bring to a simmer. Return the meatballs to the pot and cook until the greens are tender and the meatballs are cooked through, 4 to 6 minutes.

5. Step 5

   Add the fregola, butter and ¼ cup of the reserved pasta water. Simmer, stirring occasionally, until the fregola is al dente and the sauce comes together, 2 to 3 minutes. Add more pasta water as needed.

6. Step 6

   Divide among bowls and finish with lemon juice and Parmesan.