Form the mixture into balls with the palm of your hands. I found that balls of about 1-1.5" (~30 cm) in diameter work best. They're fairly sticky uncooked, so the best method I found was to heat 1-2 Tbsp. of olive oil in a pan then roll and drop each ball in individually. Cooking them this way keeps them from getting stuck together while spreading out their cook times for a more manageable approach. Take a look at my setup in the pictures for an idea of what the cook station should look like.

Brown the meatballs on each side for 1-2 minutes then flip gently with tongs or your utensil of choice. Once the meatballs are brown on all sides put them on a paper towel-lined plate to allow the extra oil to drip off. Continue the process until all meatballs are done. The recipe makes about 24 meatballs.