To prepare the meatballs offer a barley Semolina from TM "Mistral".

To prepare a mince of veal and pork. In a bowl, mix both types of meat, eggs, semolina, grated Parmesan cheese. Stir with hand to combine all ingredients.

Add a little milk, chopped parsley, salt and pepper to taste and again mix everything. Set aside at that time until you prepare the onion.

Peel the onion, wash and clean away the top layer of husk. Make four deep incisions in the bulb and separate one of the resulting wedges of onion "petals"))) depending on the size of the bulbs, for a recipe may need a little more than one bulb.

Prepare a deep dish of cold water. Moisten hands lightly with water and shape the meatballs the size of a small egg. In fact, the meatballs should match the size-made "shells" from the bulb... So in a little more onion "shells" (from the center of the bulb) will include the meatballs slightly smaller. In the end, half of each meatball will be located in the onion "shells".

Pre-wash and dry the leaves of the Laurel tree. It has to be fresh (not dried) Bay leaves! On the opposite (from the onion) side of meatballs, applied to each teftelka Bay leaf... At the bottom of a split form (26 cm diameter) to lay out (for convenience) of baking paper, grease it with vegetable oil and sprinkle with a little breadcrumbs (1 tbsp). Starting from the center of the form, put the meatballs gently, in a spiral to the edge...

... thus completing the entire form meatballs in "onion-Laurel shirt".

Sprinkle the top with a spoon of breadcrumbs and pour the remaining olive oil.

Bake the dish in a preheated 180 degree oven for 20-30 minutes. Monitor the readiness for the oven - allow the meat and onions to brown but not burn! Get the meatballs from the oven and sprinkle with (optional) a little lemon juice. Allow to stand 10 minutes and serve.