Veal And Lemon Meatballs

800 g minced veal
100 g fresh white breadcrumbs
finely grated zest of 1 unwaxed lemon
1 tbsp lemon juice
3 cloves garlic, grated to a purée
75 g grated Parmesan
1 tsp SIDS CRAZY LEMON
2 tbsp milk
pinch of nutmeg
3 sprigs thyme, leaves removed & chopped
SIDS SALT & PEPPER to taste
3 tbsp rice bran oil
100 ml dry vermouth or dry white wine
2 tsp tomato purée
2 cups chicken stock
3 bay leaves

As well as being delicious served with pasta or potatoes, these meatballs are wonderful as a starter - if you want to serve them like that, fry them without stock, until completely cooked through. This recipe makes about 50 meatballs to serve 8.
In a bowl, mix the veal with the breadcrumbs, lemon zest and juice, garlic, cheese, SIDS CRAZY LEMON, milk, nutmeg and thyme. Season well with SIDS SALT & PEPPER. Using wet hands, form the mixture into balls that are about the size of an unshelled walnut. As you form each one, put it on a tray (or in a roasting tin). Cover with cling film and chill for 30 minutes or so.
Heat half of the oil in a large sauté pan or a shallow casserole dish and brown the meatballs all over, working in batches. You want to get a good colour on the meatballs, not cook them through. Remove each batch of meatballs as they are ready.
Deglaze the pan with the vermouth and let it reduce by half. Add the tomato purée and mix it in well. Pour in the chicken stock and drop in the bay leaves. Bring to the boil, then turn the heat down and simmer. Return the meatballs to the pan and cook them gently for about 20 minutes, turning them over every so often. Do not cover the pan - the liquid will reduce as the meatballs cook. You should end up with meatballs that are moist with cooking juices. Don't forget to remove the bay leaves.