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Garlic rosemary pork meatballs
Remove the loose skin from the outside of the garlic bulb, and cut about 1/2 inch down from the top of the bulb using a large knife, exposing the garlic cloves.
Rub olive oil on the outside of the bulb, and wrap in aluminum foil.
Place the covered bulb on a baking sheet and bake until cloves are soft, about 30 to 35 minutes. Remove the garlic from the oven, and let it cool.
In a large mixing bowl, combine the ground pork, egg, breadcrumbs, onion, rosemary, Worcestershire sauce, salt and pepper.
Carefully remove the roasted garlic cloves from the skin, and add them to the bowl. Mix the ingredients well until they are fully incorporated.
Form the meatballs using an ice cream scoop and your hands.
Place the meatballs on a rimmed sheet pan lined with parchment paper, and roast in the oven for 20 to 25 minutes, or until browned and the internal temperature registers 155 F.
Garnish with extra minced rosemary, if desired.
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