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In a large mixing bowl, add the meat, sourdough starter, egg yolks, Italian seasoning, parmesan cheese, salt and pepper (I've used 1 tsp of each but you can change this to suit your taste).
Using a wooden spoon (or preferably clean hands) thoroughly mix all of the ingredients together. Really work the sourdough discard and egg yolks through the minced meat (ground meat).
Once thoroughly mixed, place a cover over the bowl and refrigerate for at least 2 hours.
Once refrigerated, form the meatball mixture into balls (I've made mine approximately 25 - 30g each).
You can cook the meatballs straight away by oven baking, pan frying or adding to a rich tomato sauce. Alternatively, you can freeze them to use another day.