This recipe is based on Justin Chapple’s version (Italian Wedding Risotto), but I used 1/2 pork and 1/2 beef to make the meatballs. I also cooked them on the stove instead of the broiler and made them a little larger so they wouldn’t dry out.

Ingredients

1/2-pound ground pork
1/2-pound ground beef
½ cup panko
1 ½ ounces Parmigiano-Reggiano cheese, finely grated (about 2/3 cup), divided, plus more for garnish
¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
1 large egg, lightly beaten
4 garlic cloves, finely chopped, divided
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
4 cups lower-sodium chicken stock or broth
2 cups water
4 tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup unsalted butter (2 ounces), divided
1 medium-size yellow onion, finely chopped
1 medium celery stalk, finely chopped
1 ½ cups uncooked arborio rice
¾ cup dry white wine
3 cups packed fresh baby spinach (about 3 ounces), torn

Instructions

Combine pork, panko, 1/3 cup Parmigiano-Reggiano cheese, parsley, egg, 2 teaspoons chopped garlic, salt, and pepper in a medium bowl. Mix gently with hands until just combined.
Roll mixture into about 10 meatballs. Heat 2 tbsp of oil in pan and cook meatballs until they are browned and cooked through.
Combine stock and 2 cups water in a medium saucepan; bring to a simmer over medium. Reduce heat to medium-low.
Heat oil and 2 tablespoons butter in a large saucepan over medium. Add onion, celery, and remaining chopped garlic; cook, stirring often, until softened, about 5 minutes.
Add rice, and cook, stirring constantly, until translucent, 1 to 2 minutes. Add wine, and cook, stirring often, until almost completely reduced, 1 to 2 minutes.
Add 1 cup warm stock mixture, and cook, stirring constantly, until most of the liquid has been absorbed. Add remaining stock mixture, 1 cup at a time,
stirring until liquid has been absorbed after each addition, until rice is al dente, about 20 minutes.
Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds.
Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and pepper.