• Melt 1 tablespoon of the butter in a large skillet or sauce pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Turn off the burner for now. Wipe out the pan too - with a papertowel.
• In a large mixing bowl, combine the ground meat, egg, heavy cream and add the onion. Add salt, pepper, Italian herbs/spices and Cannabis butter, and panko bread crumbs. Mix with your hands or wooden spoon.
• With a bowl of cold water standing by, form meatballs by grabbing the amoutn you want ( small or large) and roll them in your hands until they're tightly packed. Dip your fingers in cold water, from time to time, if too much meat is stickingto your hands.
• Use more butter in the pan, turning up the heat to medium,and once it's nice and hot, add your mtockand then your rolled meatballs. Do not overcrowd the pan. Turn over your meatballs after a few minutes. Brown all of the meatballs, in batches, removing them to a plate to hang out until you're all done.

Marijuana Meatball Sauce

• Add 2 tablespoons of butter and swirl it around to coat the pan.

  Sprinkle in the flour, and stir with your whisk to dissolve the flour.

  Pour in the stock. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce.

  Season with salt and pepper, to taste. Lower the heat and stir in the cream and the red pepper jelly/ jam. Add the meatballs BACK into the sauce.

  Simmer these bad boys on low until the sauce thickens slightly and the meatballs are heated through for about 15 to 20 minutes. Sprinkle with chopped parsley. SO GOOD!