1 pound ground lamb (you can also use beef or a combo of beef and lamb)
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh marjoram (or ½ teaspoon dried), roughly chopped
2 teaspoons fresh rosemary, finely chopped
1 small onion, roughly chopped
2 small cloves garlic, finely minced
4 ounces sliced bacon, uncooked, cut into 1-inch pieces
1 tablespoon Origin 746 Organic Extra Virgin Olive Oil
Combine lamb, salt, pepper, marjoram, and rosemary in a medium bowl. Mix with hands until well mixed.
Cover and refrigerate for at least 1 hour or up to overnight.
Process the onion in a food processor for 10 to 15 seconds and turn it out into the center of a tea towel or a few paper towels. Gather up the ends of the towel and tightly squeeze until almost all of the juice is removed. Discard juice.
Place the cold meat mixture into the bowl of a food processor with the drained onion, garlic, and bacon.
Process until a smooth paste is formed, about 1 minute total. Stop the processor to scrape down the sides with a rubber spatula, as needed.
Form the meat mixture into meatballs, about 2-inches in diameter, setting aside on a sheet or a plate.
Stovetop: Heat Origin 846 Organic Extra Virgin Olive Oil in a large skillet, pan or cast-iron skillet over medium-high heat. Once hot, gently lay the meatballs into the pan to begin cooking, do not overcrowd the pan, you don't want them touching. Cook 3 to 4 minutes on each side, cook until browned on all sides and cooked through and no longer pink inside. Add additional oil to the pan, as needed. Cooking time can vary based on the size of the meatballs.
Oven: Preheat the oven to 425ºF. Lightly grease-lined baking pan with Origin 846 Organic Extra Virgin Olive. Arrange the meatballs on the pan, giving them ample room so they aren't crowded, and bake for 12 to 15 minutes, or until fully cooked through and no longer pink inside, rotating the balls every few minutes so they brown evenly on all sides. Cooking time can vary based on the size of the meatballs.