Veal Meatballs

• 3 tablespoons olive oil
• 1 large onion, finely diced (about 2 cups)
• 2 teaspoons salt
• 2 pounds ground veal
• 3 large eggs
• 2/3 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 carrot, finely diced (about 1 cup)
• 1 celery stalk, finely diced
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 450F.
2. Drizzle 2 tablespoons of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat.
5. Add the onions and salt.
6. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes.
7. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
8. Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
9. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
10. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
11. The meatballs should be touching one another.
12. Roast for 20 minutes, or until the meatballs are firm and cooked through.
13. A meat thermometer inserted into the center of a meatball should read 165F.
14. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

olive oil, onion, salt, ground veal, eggs, bread crumbs, parmesan cheese, carrot, celery stalk, parsley, fresh oregano, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/veal-meatballs-389557 (may not work)