Chicken Meatballs in Lemon Leaves

Method

1. Coarsely mince chicken thighs (or ask your butcher to do it).
2. Soak stale bread in water for about half an hour, then squeeze out excess water.
3. In a bowl, combine minced chicken, soaked bread, grated pecorino cheese, chopped parsley, salt, pepper, and eggs. Mix well.
4. Wash and dry lemon leaves.
5. Form the chicken mixture into patties. Wrap each patty with lemon leaves: place the outer side of the leaf against the meat, then cover with another leaf.
6. Lightly oil a baking dish and arrange the wrapped patties.
7. Bake at 170°C (338°F) for 10-15 minutes (maximum 20 minutes, but better to check at 10-15).
8. Remove from oven, discard the lemon leaves (or leave some for presentation as desired), and serve with a fresh salad.