Spinach and Pancetta Meatballs

You can make this with turkey, but when you have half a cow, you have lots of ground beef and many different meatball recipes. The thing I like about this one is that it has some greens in it and it adds pancetta, so you get some pork flavor without resorting to ground pork (which is desirable if you are using up beef, but if you also have a pig, then you can afford to use a different recipe). 1 pound ground meat 1 ounce thinly sliced pancetta, finely chopped (1/4 cup) 1/2 onion, finely chopped (about 3/4 cup) 8 oz of chopped spinach, blanched and drained of all water 1 garlic clove, minced 1 cup fresh breadcrumbs Coarse salt and freshly ground pepper 1 large whole egg 1 tablespoon finely chopped fresh parsely Gently mix tmeat, pancetta, onion, garlic, and breadcrumbs in a large bowl; season with 1 teaspoon salt and a pinch of pepper. Stir in the egg and yolk, herbsd and spinach. Form mixture into 1-inch meatballs. Heat 1 to 2 tablespoons oil in a large heavy skillet over medium-high heat until hot but not smoking. Cook the meatballs in a single layer (work in two batches, if necessary), turning as needed, until browned on all sides and cooked through, about 7 minutes. Transfer to a plate, serve with sauce of your choice--I prefer marinara. These are very good in meatball sandwiches.