Pan-fried veal and pork meatballs braised in white wine with bay leaf, lemon juice and preserved lemon, served warm bathed in their own tangy pan juices.
Mix the meat, scallions, cheeses, breadcrumbs, parsley, egg, salt, pepper and lemon zest together with your hands until well-incorporated. Shape into plum-sized balls, flatten slightly, and roll gently in flour, shaking off excess.
Heat oil in a skillet over medium/high heat and fry the meatballs, without crowding the pan, until browned on both sides. Remove to paper towels and pour off most of the oil, leaving a thin coating.
Return the meatballs to the pan and add the white wine. Let the alcohol burn off a minute, then add enough hot water to just cover the meatballs, along with the bay leaf pieces. Simmer over medium/low heat about 5 minutes until the sauce starts to thicken.
Stir in the lemon juice and chopped preserved lemon and cook 4-5 minutes more, until the juices thicken further.
Serve in a warmed dish with pan juices spooned over, garnished with bay leaves and lemon slices. Remove the bay leaves before eating.
