4-5 cups minced chicken
2 cloves of garlic, crushed
zest of 1 lemon
1 egg
4 oz. fresh breadcrumbs
freshly grated nutmeg
flour for dusting
1 T. butter
2 T. olive oil
2 slices lean bacon, finely chopped
1 clove garlic, crushed
4 oz. white wine
juice of 1 lemon
6 oz. cream
salt and pepper to taste
chopped parsley to finish

In a large bowl combine the chicken, garlic, lemon zest, egg, breadcrumbs and nutmeg. Take small spoonfuls of the mixture and roll into balls, then dust with flour.

Heat skillet over medium heat and add butter and oil. Gently cook the meatballs until golden and cooked through. Remove the meatballs and set aside.

Add the bacon to skillet and fry until crispy. Drain the rendered fat and add the garlic. Deglaze the pan with the wine, scraping up meat scraps to flavor wine. Add the lemon juice then cream, reducing by about a quarter to make sauce. Return the meatballs to the sauce to heat through and season well. Top meatballs with chopped parsley.