Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, add the ground beef, ground pork, onion, melted ghee, dried rosemary, garlic, sea salt, and pepper. Mix together until uniform. You can do this with a spatula, but I find it’s easier to use your hands.

Add the eggs and stir with a spatula to combine. Add the breadcrumbs and stir to combine completely.

Using a tablespoon, measure meatballs, and then roll with your hands to form a ball. Place on the prepared baking sheet, they can be close together, but not touching.

Break up the springs of rosemary and add onto the baking sheet.

Zest the lemon top of the meatballs and squeeze a little lemon juice on top (optional). Stick with a toothpick and serve immediately.

Store in an airtight container in the fridge for up to 3 days.