Olive and Mozzarella-Stuffed Meatballs
Knead the ground meat with onion, garlic, carrot and rosemary. Season with salt and pepper and knead in the eggs. Add breadcrumbs 1 tablespoon at a time to create a supple, malleable dough. Drain the mozzarella and chop finely. Chop olives finely. Form dough into meatballs, pressing a well in the center of each and filling with olive and mozzarella cheese pieces. Wrap meat mixture around cheese and olive filling to seal. Place the meatballs on a slightly-oiled broiler pan and broil under the oven broiler (not too close to the flame). Broil for about 5-6 minutes on each side, watching carefully.
Optionally, brush meatballs with a little oil and fry in a grill pan on both sides. Serve meatballs lukewarm with a vegetable salad, if desired.