Prep: In a small bowl, mix baking soda and cream of tartar in water. Meanwhile, place meat and all other flavorings in a mixing bowl. Add the baking soda/water to meat.
Blend: For a smoother, more tender texture, use a standing mixer fitted with the paddle attachment (or a food processor) to mix the ingredients. For more a traditional, nubby texture, mix the meat by hand.
Shape: Roll about 1 tablespoon of meat into a 1-inch ball.
Cook using oven, grill or stovetop: OVEN: Cover a large, rimmed baking sheet with parchment paper. Preheat the oven to 400F, then bake meatballs for 20-25 minutes, until browned and sizzling. GRILL: Preheat a gas grill with all burners on high and the lid closed, about 10 minutes. Thread the meatballs onto skewers (metal or bamboo soaked in water), leaving a little breathing room between them. Place on the grill grates and cook 4 minutes, then flip the skewers and cook an additional 3-4 minutes, until browned and sizzling. STOVETOP: Heat a little fat in a large, non-stick skillet over medium heat, about 2 minutes. Add the meatballs in a single layer, leaving some wiggle room around them — you will probably need to cook them in batches. Cook, turning occasionally for even browning, about 6-8 minutes, until caramelized outside and cooked on the inside.