Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated.
Form into golf ball-sized meatballs (or a tad larger). Place into heated pan and cover for about 6 minutes. Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes. Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.
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