In a bowl, add all the ingredients and mix well.
Prepare one (or multiple) trays lined with baking paper.
Portion the mixture into 65g balls and place in the tray.
Put the tray in the oven and cook at 285ºC for 12 minutes.
Allow the meatballs to cool down. You can use the blast chiller for this.
Portion into vacuum sealing bags, either 20 or 25 meatballs per bag.
Vacuum seal the bags and store in the fridge or the cool room.