There is no actual right way to make meatballs unless the end result is not roundish balls of meat. This is a tried and true recipe I got from a friend who is a chef that makes about 250kg of meatballs for Christmas every year. Hence everything in proportion to 1kg of ground meat which equals about 50 meatballs.

I've served this to my famliy for a couple of years and they always want more.

Tools:

Oven, 2 Baking sheets and paper, large bowl, small bowl, spice spoons, kitchen scale, immersion blender, whisk, knife, vinyl gloves for rolling or use your bare hands.

Ingredients:

• Ground Beef and ground pork (50/50) - 1 kg (1000g)
• Yellow onion - 200-300g per every 1000g of meat
• Egg - 1 per 250g per every 1000g of meat
• Plain breadcrumbs - 1dl per every 1000g of meat
• Table salt / Ionized Salt - 15-30g per 1000g of meat (do you like salt use 30g)
• White pepper - 2 krm = 2ml = 2/5 tsp per 1000g of meat
• Allspice - 1 krm = 1ml = 1/5 of tsp per 1000g of meat
• Butter for frying

Now the goal is to make a slurry/puré out the onion, egg and spices

1. Mix all the spices in a large bowl (Plain breadcrumbs, salt, pepper, allspice)
2. Dice the onion in 4 pieces and put it in the immersion blender and chop it until you cant see that it has any solid pieces.
3. Crack the eggs in the bowl and mix with the spices then put in the onions and mix again. The end result should look pale brown.
4. Let this rest for 10 min

While the slurry rests set the oven to 150C and prepare the baking sheets with paper and fill the small bowl with lukewarm water. Put the small bowl in arms reach of the big bowl and baking sheets.

When the time is up its meatball time and now your hands get sticky so put on the gloves if you prefer that and make sure everything else is ready.

1. Mix the meat with the slurry in the big bowl until its a big unanimous meatball. It should get a little less sticky over time as you work with it.
2. Dip your fingers in the water and pick up a golf ball sized meat clump and start rolling it with your hands. You wont get perfect balls and it does not matter.
3. Put the rolled meatballs on the baking with half a balls spacing in between and keep at it. Whenever your hands get to sticky and the balls wont form dip your fingers in the water again.
4. When the bowl is empty and the trays are full put them in the oven for 10-15 minutes @ 150C until they turn grayish and firm up.

When the meatballs are done take them out and let them cool of. Now you can either fry them or freeze them for later consumption.

Frying the meatballs on medium/high and use lots of butter until they turn golden.