This is a walk-through of the USDA's procedure for safely home pressure canning meatballs made of ground pork.
Mix ground pork 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. (Use no breadcrumbs, flours or starches, cheese, egg, or dairy.)
Form into meatballs anywhere up to 7 to 10 cm (3 to 4 inches) in size.
Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.