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 160° F), 2-3 more minutes.
Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
You can bake the meatballs for about 15 minutes at 400 degrees F instead of frying them. Arrange them on a rimmed parchment-lined baking sheet and spray them with olive oil prior to baking. However, I do prefer to sautee them. Cooking them in oil browns them nicely and the olive oil also adds great flavor.If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup whole-milk plain Greek yogurt with 2 tablespoons chopped dill weed, 1 teaspoon minced fresh garlic, and ¼ teaspoon Kosher salt.