Place all ingredients into a food processor and pulse until very well combined (do not overprocess or the texture will be pasty and not meaty).

Tear dough into pieces about 1 tablespoon in volume and roll into tight balls.

Drop balls into boiling water and cook for one hour.

Drain and cool.

Use as you would any meatball.

Note: if you like the meatballs firmer and less spongy, put them in the oven at 250° until they reach the desired consistency.

You can also grind finished balls and use as a cooked ground beef substitute.