Method
Serves 6 or more
Put onion, butter and 1 tablespoon of water in a saucepan. Cover
and cook gently for 10 minutes. Remove lid and leave to cool.
Put crumbs in a large bowl and mix in the milk with a fork.
Leave to soften for about 15 minutes.
When the onion is cool, add to the crumbs with 2 tablespoons of
water, pork, veal, herbs, salt, a good grind of pepper, nutmeg and
egg. Mix with a wooden spoon to begin with, then squelch together
with your hands; I wear disposable gloves to do this.
Shape into balls with wet hands, putting balls on a plate as
they are done. Cover and refrigerate for at least 1 hour to
firm.
Wrap a lemon leaf around each meatball securing the leaves with
toothpicks. Cook meatballs on a preheated lightly oiled barbecue
hot plate over gentle heat, positioning them leaf-side down to
begin with. Anoint with a little oil from time to time. Turn with
tongs and brown as much meat surface on each meatball as possible.
Serve hottish.