In a medium bowl, mix together all the ingredients except for the oil.
Using a 1.5-tablespoon cookie scoop, the same one you would use for cookies, scoop out even portions of the mixture into a plate. I usually end up with 16 meatballs.
With wet hands for easier handling, shape each portion into a round meatball.
Heat the olive oil in a very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes.
Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook until the meatballs are cooked through (their internal temperature should be 165° F), about 3 more minutes.
Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
Video
Notes
*Half the oil will remain in the skillet after cooking. But I like to use the entire amount because I feel it helps the meatballs brown better. The mixture is quite sticky, so when forming the meatballs, it helps to lightly moisten your hands. This helps prevent the mixture from sticking to your hands and will help you create smooth meatballs.You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave at 50% power, or do as I do and snack on them cold!