-1 clove garlic, minced (about 1 teaspoon)
-1/2 tablespoon salt
-1 tablespoon caraway seeds
-1 teaspoon ground paprika
-1 tablespoon ground black pepper
-1 cup fresh parsley leaves, minced (about 1/4 cup)
-1 tablespoon grainy mustard
-2 pounds ground pork
1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said ‘balls are more fun.’]) (For details on the science of mixing meatballs, read this.)
2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned.
In the oven: Preheat oven to 400F and cook 20 minutes or so.
On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.