Put all the ingredients together in a large bowl. Use your hands to mix well.
Using damp hands, form tablespoon size meatballs (about 3cm diameter). Set aside on a lined tray
Put enough olive oil in a wide frying pan to reach 2cm up the sides of the pan. Heat on medium–high and cook the meatballs in batches, turning as they cook, until golden and cooked through. Drain on paper towels
Meatballs are now ready to eat, drop into a pot of sauce to serve with pasta, or use however you like. You can also freeze them at this stage in a single layer on a tray. Once frozen, transfer to snap-lock bags or sealed containers and store for up to 3 months
