Mix all meatball ingredients in a medium bowl until well combined. As a good Italian, I use my hands, but if you’ve got a lot of patience and time, feel free to use a fork. If it’s too dry, add some water. If it’s too wet, add some breadcrumbs. Form them into 1-inch meatballs.
Heat olive oil in a medium-sized pan. Brown the meatballs, moving them around, so they get an even color.
Transfer the meatballs to a baking sheet and bake for 10 to 15 minutes, or until a thermometer reads an internal temperature of 160-165 degrees.