#Meatballs – everybody’s favorite dish. This one has a tangy taste due to the lemons. I think this recipe works well with ground turkey or chicken meat as well. But then consider using only 2 egg yolks and 1/2 cup additional bread crumbs. This dish received excellent ratings from the tasting panel.#
Combine the meat, grated cheese, breadcrumbs, egg, egg yolk, parsley and zest in a bowl. Mix with a fork. Then add the water to moisten the mixture and then the olive oil and the seasoning.
Use your fingers to incorporate ingredients finely. It is of course much faster to throw everything into the food processor and pulse on and off until a fine mixture forms.
Next form small sized balls (smaller than golf balls) out of the mixture. Put flour onto a plate and roll each ball in the flour until lightly coated.
Heat the oil in a large skillet over medium heat and fry all of the meatballs on all sides until browned. Next add the wine and let the alcohol burn off for a few minutes before adding the hot water.
Scatter bay leaves on the meatballs and cook covered over a gentle heat for 5 – 6 minutes.
Remove cover and pour in the lemon juice. Continue cooking for a few minutes more. By this time the sauce should be syrupy. Taste for seasoning and remove bay leaves.
Spoon the meatballs into a shallow serving dish and decorate with all of the paper thin lemon slices.