1. Saute the onions and garlic together over medium heat in some olive oil until the onion turns translucent. Remove from heat and cool.
2. In a bowl, knead together the remaining ingredients (except for the seasoned flour). When the onion/garlic mixture is cool enough to knead by hand, add it to the bowl and knead it into the mixture.
3. Form a few, large meat balls from the mixture about the size of a tangerine or small baseball. Roll them lightly in the seasoned flour. NOTE: Seasoned flour is just flour that you have seasoned with whatever herbs and spices you find appealing. I suggest -for this recipe- a blend of Italian seasonings.
4. In a sautee pan, brown the flour-dredged meatballs in a little oil.
5. Place the browned meatballs in a 350 degree oven for twenty minutes.

1. In the peanut oil, start sauteeing the Onion, Green Bell Pepper and Carrot. Cook until the onion has started to brown slightly and the carrots are aldente or soft. Season with salt and pepper.
2. Add the ground veal, re-season with salt and pepper, and brown.
3. Add the garlic, basil, bay leaves and oregano. Continue to cook for a few minutes.
4. Pour the mixture into a blender or food processor and puree until the meat is ground to a fine state. Return the mixture to the pan.
5. Add the Rosemary, Chicken Broth and Tomato Sauce. Re-season with salt and pepper.
6. Bring to a boil and simmer until thick. Remove Rosemary sprig. Add meatballs.

1. Add the rice, water, garlic, bay leaves and salt together in a pan and bring the water to a boil. NOTE: You can substitute Chicken Broth or Vegetable Broth for the water. (Try it, it's GREAT!)
2. Reduce to a low simmer and cover with a lid. Cook for 12 minutes or until the rice is cooked and the water is absorbed. Let stand off-heat for 5 minutes.
3. In a skillet, melt the butter completely, add the oil and then saute the peas in the oil/butter mixture. Add the finished rice after you remove the bay leaves. (You may want to leave in the clove of garlic; it's rather tasty for the lucky person who gets it). Toss the ingredients together until fully blended and cooked.
4. Spoon some rice onto each plate and ladel some sauce over it. Top with a meatball or two, depending on how many guests you have. Serve.

This recipe serves 2 - 4.