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Combine all ingredients except bay leaves in a large bowl and mix well with your hands. Pick up golf-ball sized chunk and roll into a ball, then press down into a small disk. Press one bay leaf into top and another into bottom. Layer on plate and continue until mixture is all used up (there should be 8-10 meatballs). Set aside while heating grill. Heat grill or cast iron pan over medium heat. Cook patties about 3 minutes on each side. To finish dish: Combine juice of 3 large lemons, ½ cup Sicilian extra virgin olive oil, pinch dried oregano and fresh Italian parsley in the bottom of a serving dish. Whisk until ingredients are blended. With bay leaves still in place, lay meatballs in dressing and turn to coat other side. Serve with a little more dressing spooned on top.