Combine the ground beef and pork with the eggs, breadcrumbs and seasonings in a bowl and mix really well. Mr. Juggling Act uses his hands to mix. If the mixture feels very dense, you can add a splash of water.
Roll the meat mixture into 2" balls. The mixture will feel a little like dough that needs more flour, but more dense.
TIP: Do not overwork the meatballs. Roll them gently between your palms until they just come together.
Arrange the meatballs on a large baking tray. Add about ½-inch of water to the tray to prevent the meatballs from sticking or burning.
Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned.
Cooked Meatballs can be stored in an airtight container in the refrigerator for up to 1 week.
Crockpot Jelly Meatballs
Into a large liquid measuring cup, add the jelly and BBQ sauce.
Whisk the mixture to combine.
Add the meatballs to the slow cooker, then pour in the sauce.
Gently mix them around to coat in the sauce.
Place the cover on the meatballs and cook on low for 4 hours.
Serve as an appetizer or with rice and veggies for a main meal.
Notes
If you wish to freeze some or all of the meatballs, wait until they are completely cooled. Place them in freezer bag and remove as much of the air as possible. Store in the freezer for up to 2 months.