Combine the meat and 1 tablespoon of salt in a large bowl and allow to rest for 30 minutes
In another bowl, soak waffles (or bread) in buttermilk and leave for 10 minutes
After 30 minutes, make a well in the meat and add all other ingredients
Mix by hand until evenly combined - you may choose to wear gloves but I don't mind an occasional 'meat manicure'!
With a large spoon or small ice cream scoop, scoop about 3 tablespoons of meat mix and roll it into a 1.5 inch diameter ball, placing on a lined baking sheet when complete - this should yield around 30 meatballs
Place meatballs in the refrigerator for up to 30 minutes - this helps them hold together when you cook them
Preheat oven to 350 degrees Fahrenheit
In a large heavy bottomed pan, cast iron skillet or Dutch oven, heat about 4 tablespoons of vegetable oil on medium heat until a test piece of meat sizzles when it touches the oil
Working in batches, brown meatballs for about 2 minutes per side - I usually end up with slightly square meatballs because I squish them a little flat on each side as I brown them
Place browned meatballs on a separate parchment lined baking sheet when finished and put them in your preheated oven for about 10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit