1. Heat oven to 180C.
2. Heat the oil in a frying pan and stir onion and garlic over a moderate heat until soft.
3. Add chopped bacon and rosemary to the pan and let this cook for a few minutes until the bacon is browned. Remove from the heat and let the mixture cool.
4. Add the bacon and onion to the minced chicken along with a few grinds of pepper and a pinch of salt. Form the balls by rolling a generous spoonful of the mixture into the palm of your hand and lightly flattening the top.
5. Reuse onion pan with a little extra olive oil to brown the meatballs. Cook on both sides for 5 minutes each. Transfer to an oven dish, cover with chicken stock and lemon juice and bake covered for 30 minutes.
6. Serve in a bowl with spoonfuls of the lemony chicken broth and a garnish of lemon zest, or as suggested above, spooned over roasted vegetables.
   
   

To dry your own rosemary hang fresh sprigs in a warm dry place. Strip the leaves from the stems, discarding the stems before storing. Store in an airtight container, in a cool, dry place way from light to preserve freshness and flavour.