Mini meatball minestra and grilled provolone Recipe | Food Network UK

Ingredients

• 3 tbsp extra-virgin olive oil
• 110g pancetta, diced
• 1 medium-large onion, chopped
• 3 cloves garlic, grated or finely chopped
• 2 heads escarole, chopped
• Salt
• freshly ground black pepper
• Freshly grated nutmeg, to taste
• 1 (425g) can cannellini beans, drained
• 2 L chicken stock
• 720ml water
• 450g ground beef, pork and veal, meat loaf mix
• 1 large egg
• 2 handfuls bread crumbs
• Splash milk
• A handful grated Parmigiano Reggiano, plus some to pass at table
• 1 tsp fennel seeds
• 1/2 tsp allspice
• A handful fresh parsley leaves, finely chopped
• 100g mini penne or ditalini pasta
• 1 lemon, zested, for garnish