Primal Meatballs

This is my adaptation of a MDA recipe. These can be made up ahead of time to make a quick meal and even frozen.

Primal Meatballs

2 lb ground beef (or bison)
2 lb sweet Italian sausage
2 cloves garlic, minced
2 sprig fresh rosemary, minced OR 1 tsp dried rosemary, crushed
6 sprigs fresh thyme, minced OR 1 Tbsp dried thyme, crushed
2 long sprig fresh oregano, minced OR 2 tsp dried oregano, crushed
1/2 cup roughly chopped flat leaf parsley OR 2-3 Tbsp dries parsley, crushed
1 cup almond meal
4 eggs, whisked
2 tsp red pepper flakes
1/2 cup chopped onions OR 1 tsp onion powder (optional)
Several grinds black pepper (we use a teaspoon)
1/2 cup cream (optional)
1 cup finely shredded Parmesan (optional)
1/2 cup bacon fat or more, as needed

Remove sausage from casing, if needed. Mix all of the ingredients, except bacon fat, together until well combined. Heat bacon fat in a large cast iron pan. Use a disher to scoop meatballs out of bowl. Drop into hot fat and fry 5-7 minutes. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.