Place chicken stock into a jug, add the Egg White Protein and whisk. Let stand for five minutes.

Place the ground pork and ground chicken in a large bowl and use your fingers to mix together.

To the egg white mixture, add the Greek yogurt, grated parmesan, nutritional yeast, onion powder, ground sage, sea salt, pepper, and half of the pork panko; mix well until fully combined.

Pour the egg white mixture into the bowl with the ground meat and mix until fully combined. It will be very sticky.

Form into a log and wrap tightly in parchment paper, and then plastic wrap. Place in the fridge overnight to chill completely.

The next day, preheat the oven to 400℉. Place the remaining pork panko into a shallow dish.

Weigh the meat mix into 1.5 oz. pieces and form each into a ball between your hands.

Toss each meatball in the pork panko and coat it, then place in a muffin tin or silicone muffin cup on a baking tray.

Bake for 20 minutes, or until just starting to brown.

Meanwhile, gently heat the pasta sauce in a pan until it is just bubbling.

Remove the meatballs from the oven and place in a large serving bowl.

Pour the hot tomato sauce over the meatballs, stir, and serve.