I make these all the time because they’re versatile, great for meal prep, and serve as a nice canvas to play with different flavor profiles.

Usually when I make these I like to do a 50/50 mix of one leaner meat (venison, elk, etc) and one fattier meat (beef, lamb, pork, etc), but they work well with any combination.

These are a rustic-style meatball, and their beauty is in their versatility and how easy they are to make. You can use any combination of herbs, spices, or meats!

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