To prepare meatballs, combine all but the oil in a large mixing bowl. Using your hands, mix to evenly distribute ingredients throughout. Working with a scant 2 tbsp meat mixture at a time, roll into balls approximately 1 inch (2.5 cm) in diameter. Flatten each slightly between palms.
Heat 2 tbsp oil in a large nonstick skillet over medium-low heat. Brown in batches, about 2 minutes per side; refresh oil when necessary. Arrange in a single layer on a baking sheet (meatballs may be made to this point several hours in advance, covered and refrigerated until ready to bake). Bake for 8-12 minutes (add 2 minutes to cooking time if refrigerated in advance) or until just cooked through.
Recipe from: St. Onge, Christopher. Mini-Pita Crips With Beef Meatballs & Red Onion Pomegranate Slaw. Food & Drink. Holiday 2013.