• I grind meat I purchase so I know the fat content and freshness of the meat. For this recipe I cut it nearly in half for a first test and used pork shoulder which is the perfect amount of fat.
  
• In a very large bowl, mix all Meatball ingredients together by hand but don't over work it.
  
• Form into ping pong size balls with your hands as evenly and smooth as possible, for dinner meatballs shape into larger ones. I made dinner size meatballs, this is 12 from just half the meat mixture. Place meatballs on rack of broiler pan or wire rack, evenly apart but not touching.
  
• You may have as many as 60-70 party size meatballs if just making those.
• Preheat your oven to 180 C (350 F).
• Bake for about 25 minutes or until well browned and fully cooked for the party size meatballs, large dinner size meatballs may take 30 minutes or more.
  
• If freezing, allow meatballs to cool to room temp, bag in single layers then freeze.

For Serving as Appetizers

• Place the meatballs, just cooked, thawed if frozen, amount is up to you, in your slow cooker, top that with the amount of pasta sauce to cover them and mixed in, and heat on Low setting until good and hot. Serve.

For Serving Dinner Meatballs

• Use as needed for Spaghetti & Meatball type dishes. If using frozen, just thaw out first then use as needed.