Throwing together some ground pork with an egg, some bread crumbs, and various spices, I rolled the resulting mixture into small balls and cooked them in a skillet, rolling them periodically to get them browned on all sides. I had to do them in two batches, as I made so many of the little buggers. After they were all cooked, I put them aside and deglazed the pan with a little red wine, then tossed in some leftover marinara from the freezer to create a sauce. Then I combined the sauce and meatballs over some bowtie pasta, and grated some Parmesan cheese over the top.
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