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Mix forward 5 ingredients together until thoroughly mixed.
Using a 1-Tbsp cookie scoop, scoop the mixture packing it tightly, and then dropping it onto sheet pans.
Broil the meatballs until they are browned.
Pack lightly in wide mouth quart jars; 24-26 meatballs will fit in a jar.
Add 1½ c chicken broth to each jar.
Wipe the tops of the jars with a cloth. Add lids and rings. Finger-tighten rings.
Place your canner on your stove-top. Add vinegar and 3 qts water to the canner.
Place the jars into the canner. Add the lid. Turn the burner on high.
Allow the steam to vent from the vent pipe for 10 minutes. Add the weight.
When it reaches 11psi reduce your heat to keep the pressure as close to 11 psi as you can.
Pints 75 minutes and quarts 90 minutes.
Tags: canning, beef, homemade, makeahead, make-ahead, make ahead, meatball, preserved, preserving