1.  Preheat the oven to 400 degrees. In an oven safe sauté pan, add 1/2 cup water as well as the bay leaves, 1/3 cup extra virgin olive oil, the chopped onion and the chopped garlic.

2.  In a large mixing bowl, whisk together very well the egg, milk, minced garlic, lemon zest, 1 tablespoon of olive oil, nutmeg, minced parsley and a pinch of salt.

3.  To that mixture, add the ground chicken, 1/2 cup Parmigiano and 1/4 cup bread crumbs.

4.  Using your hands, incorporate all of the ingredients in the mixing bowl into a uniform mixture that should develop into a loose ball. If the mix is too moist, add another handful of Parmigiano and a bit of bread crumbs until you are able to form balls about the size of a golf ball. The mixture will always be sticky. To keep it from sticking too much on your hands while making the balls, rub a drizzle of olive oil on the palms of your hands.

5.  Form the meatballs and set them into the sauté pan with the garlic and onion mix. Keep a small amount of space between the meatballs so that they do not stick together while cooking and so they are easier to turn.

6.  Once all of the meatballs are formed and are in the pan, heat the pan over medium heat. Cover the pan and simmer the meatballs for 8 - 10 minutes or until they begin to cook through and you are able to turn them to begin browning them on all sides.

7.  After 10 minutes, using 2 spoons, gently turn the meatballs onto their opposite sides, cover the pan again and allow them to brown - about 8 minutes or so. Continue this process until all of the meatballs are lightly browned on all sides - about 25 minutes.

8.  To complete the cooking, turn the meatballs one more time and then place the sauté pan in the oven on the middle rack for another 15 - 18 minutes, rotating the meatballs once more half way through the baking process.

9.  When the meatballs are golden brown and roasted on all sides, remove the pan from the oven and let the meatballs cool for 10 minutes before serving.