Preheat the oven to 200 C and line a baking sheet with parchment pepper.
In the food processor, add carrot, garlic, celery and onion. Beat until a soft mixture forms.
In a large mixing bowl, combine minced beef, salt, pepper, bread crumbs, eggs, Worcestershire sauce, milk and the minced veggies.
Spoon 1-2 tablespoons of the mixture and roll between your hands, forming a ball.
Repeat forming bolls, transfer the meatballs to a baking sheet.
Bake the meatballs 20-25 minutes until they are fully cooked or reach an internal temperature of 75 C.
Notes
After rolling your meatballs, refrigerate them for a half-hour before cooking them. As a result, the meatballs cook more evenly and are more substantial.
Don't overwork the mixture lest you make a lumpy mass of meatballs.
Variations
Adding cheese helps bind the meatballs when cooked. In addition to keeping the meatballs moist during cooking, Ricotta is the best choice out there.