1 lb. lean ground pork
1/3 c. chopped onion
1 tsp. ground sage
1 tsp. marjoram
1/8 tsp. ground coriander
1/2 tsp. ground allspice
1/2 tsp. ground pepper
1/2 tsp. minced garlic
1/4 tsp. ground red pepper
1/4 tsp. thyme
Whole pimento
Parsley

Combine all ingredients except pimento and parsley and mix well. Shape into one inch balls and place on a tray one layer deep; freeze. Transfer, once frozen, to freezer bags. Can be stored up to four months. To serve, arrange on an unheated rack in a shallow pan. Bake at 325 degrees for 35 to 45 minutes or until done. Transfer to a heated platter. Garnish with pimento cut outs. Sprinkle with parsley.