Combine all ingredients 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, 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 1/2-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.
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.
Cooked Meatballs can be stored in an airtight container in the refrigerator for up to 1 week.