Boiled meatballs ARE DELICIOUS!

There are so many possibilities, and the boiling liquid makes a great soup stock.

The basic recipe is:
Ground pork
Spices
Eggs
Salt
Water to boil them in

This can be varied at will. I'll list some excellent variants we have tried, below.

Procedure: mix ingredients. Make small balls, drop into boiling water. When done, fish out, do next batch.
NOTE! If you have access to it, pre-boiled (for at least 20 minutes) seawater is a GREAT base for this, just don't add any salt to the meatballs. 

Meatballs #1

Ingredients:
Ground pork
Ground coriander
Salt
Eggs

Meatballs #2 (medieval spices)

Ingredients:
3-5 lb ground pork
4 eggs
Poudre forte (cinnamon, cloves, nutmeg, black pepper)
Salt
(also excellent with dried currents in them)

Meatballs #3

Ingredients:
ground pork
finely chopped onions or leeks
ground, dry mustard
salt

We served them with a sauce of sour cream mixed with coarse mustard

(these are REALLY good)

Here are some ideas for what to do with the left-over pork-broth.

Add leeks and some torn up bits of the meatballs to make soup.
Boil cabbage in the liquid, no butter needed to serve.