Sautee garlic in olive oil on medium heat for 2-3 minutes or until translucent.
In a big bowl, combine all ingredients, and mix thoroughly using your hands. Make sure to knead the mixture for a few minutes to work the protein in the meat which will bind everything together.
Wet your hands and roll the meat mixture into balls - the size will depend on your taste – is it for a snack (100g) or a main meal (150g)? It’s up to you!
Heat a large frying pan, lightly coated with oil (I like using coconut oil or ghee).
Brown the first side of the meatballs on high heat, then bring the heat down to medium and fry for 3-4 minutes. Turn and fry the other side on medium/low heat for 5 minutes.
Keep turning to make sure all sides look visibly cooked. Total cooking time should be about 12-13 minutes. Remove from the pan and let the meatballs rest for a few minutes before serving.
Another method is to brown the meatballs for 2-3 minutes on each side and then finish cooking them in an oven for about 10 minutes at around 170C.
