In a medium bowl, mix together all the ingredients except for the oil.
Using a 1.5-tablespoon cookie scoop, 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 (14-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, turning frequently, until golden brown, 5 minutes. If oil becomes too hot, lower the heat to medium.
Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until cooked through (internal temperature should be 165° F), 2-3 more minutes.
Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.