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1
Preheat the oven to 450F.
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2
Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
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3
Set aside.
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4
Combine the ground beef, mortadella, eggs, carrots, celery, onions, parsley, cream, tomatoes, bread crumbs, oregano, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
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5
Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
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6
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.
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7
The meatballs should be touching one another.
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8
Roast for 20 minutes, or until the meatballs are firm and cooked through.
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9
A meat thermometer inserted into the center of a meatball should read 165F.
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10
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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11
People have lots of tricks for rolling meatballs, but weve found that one of the best shortcuts to help cut down on time is to use a 1/4-cup (2-ounce) ice-cream scooper.
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12
Simply pull a rounded scoop from the bowl of thoroughly mixed meatball mixture and drop it into the prepared baking dish, lining em up, one by one, as directed.
