Italian Style Pork Meatballs

• 2 pounds of ground pork
• 4 teaspoons of granulated sugar
• 2 teaspoons of fennel seed (toasted)
• 1 teaspoon of coriander seed (toasted)
• 4 teaspoons of paprika
• 4 teaspoons dried oregano
• 4 teaspoons of dried basil
• 2 tablespoon chopped fresh italian parsley
• 4  large cloves of garlic (peeled & chopped)
• 1/2 of a yellow onion (peeled & minced)
• 2 teaspoons of red pepper flakes
• ½ teaspoon of freshly ground pepper
• 2 tablespoons of red wine vinegar
• 2 tablespoons of salt
• 4 egg yolks

Note: makes 40 individual meatballs

1. Prepare your vegetable and herbs by peeling/mincing/chopping the onion, garlic and parsley.
2. Add the ground pork to a large bowl and add all other ingredients except the four egg yolks, the fennel seed, the coriander seed, and the red wine vinegar. Mix with a wooden spoon until the ingredients are combined and evenly distributed.
3. Once the ingredients are combined, add the red wine vinegar and mix to distribute.
4. Add the egg yolks, one by one, and mix only long enough to combine.
5. Add the fennel and coriander seed and mix to distribute evenly throughout the pork mixture.
6. Once combined, check the seasoning by cooking off a small amount of the mixture and trying it. Adjust the seasoning to your liking.
7. Preheat your oven to 350 F.
8. Portion and shape your meatballs by dividing the pork mixture into approximately 40 1-ounce portions and rolling them in the palms of your hands in a circular motion. Once rolled, place them onto a sheet tray or baking tray that has been sprayed or oiled.
9. When the oven has come to temp, bake the meatballs at 350 F for 12-15 minutes or until they reach an internal temperature of 160 F. Serve with your favorite sauce/accompaniments.