Dump all ingredients into Kitchen-aid mixer using a paddle attachment or a regular bowl and mix well with your hands. Make a small patty & cook on fry pan to test for spice adjustment.
Scoop out using cookie scoop for uniform sized meatballs.
Spray baking sheet w/ non stick spray & line up the balls nice & tight.
Bake 350 for about 45 minutes, till slightly under done.
Pack hot jars with cooked meatballs, add hot chicken stock, leaving 1" headspace, remove air bubbles if necessary, wipe rim of jar clean vinegar'd paper towel, adjust 2 piece cap. Pressure can 75 minutes for pints at 10lbs of pressure for weighted gauge and 11 lbs for dial gauge. For quarts pressure can for 90 minutes.
Yield: 60 1.5 inch meatballs