Mix ground meat with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
Form into meatballs anywhere up to 7 ½ to 10 cm (3 to 4 inches) in size.
Heat tomato juice and keep hot.
Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
Pack meatballs loosely into half-litre (1 US pint) OR 1 litre (1 US quart) jars.
Leave 3 cm (1 inch) headspace.
Top jars up with boiling hot tomato juice, maintaining 3 cm (1 inch) headspace.
If you happen to be short of tomato juice, top up with hot boiling water from a kettle.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.