Drunken Pork Balls

• 2 tablespoons olive oil
• 2 pounds ground pork shoulder
• 2 large eggs
• 2 slices fresh white bread, finely diced (about 1 3/4 cups)
• 1/4 cup bread crumbs
• 1/4 cup honey
• 1/2 cup sweet Madeira
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage
• 1 garlic clove, minced

1. Preheat the oven to 450F.
2. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Combine the ground pork, eggs, bread, bread crumbs, honey, Madeira, rosemary, sage, and garlic in a large mixing bowl and mix by hand until thoroughly incorporated.
5. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7. The meatballs should be touching one another.
8. Roast for 20 minutes, or until the meatballs are firm and cooked through.
9. A meat thermometer inserted into the center of a meatball should read 165F.
10. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

olive oil, ground pork shoulder, eggs, white bread, bread crumbs, honey, sweet madeira, fresh rosemary, fresh sage, garlic

Taken from www.epicurious.com/recipes/food/views/drunken-pork-balls-389538 (may not work)