16 ounces ground beef
16 ounces ground pork
3 ounces prosciutto, diced
1/4 cup fresh parsley, diced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoon salt
3 eggs, beaten
2 onions, small diced
3 cloves garlic, minced
1 cup unseasoned bread crumbs
Combine all the ingredients. Cover and refrigerate for at least 1-2 hours.
Make the meatballs in golf ball size portions (3-4 tablespoons). Place the meatballs on parchment paper and freeze for 1 hour before cooking.
Set the green egg with an off set plate. Bake the meatballs directly on the grill at 325 degrees. Place a shallow pan under the grill to collect any fat and juice as the meatballs cook. Continue to cook the meatballs (rotating often) until they are 155 degrees internally. We have added hickory and mesquite chips with this recipe but we really prefer the flavor of non-smoked meatballs better.
At this point the meatballs can be stewed in tomato sauce or eaten as is.
The Funky Oven 