Grilled Sicilian beef meatballs pressed between bay leaves for a piney aroma, then served in a fresh lemon-olive oil dressing — a summery antipasto or light supper.
Combine everything except the bay leaves in a large bowl and mix well by hand.
Shape golf-ball sized portions into small flattened disks, pressing a bay leaf into the top and another into the bottom of each. Set aside while the grill heats.
Grill or pan-sear the patties over medium heat about 3 minutes per side.
Whisk together the juice of 3 lemons, the olive oil, oregano and parsley in a serving dish. Lay the warm meatballs (bay leaves still in place) in the dressing, turning to coat, and serve with extra dressing spooned on top.
