Gather all your ingredients and equipment so everything is within reach for a smooth cooking process.
In a large mixing bowl, gently combine the ground meat, egg, breadcrumbs, minced garlic, chopped herbs, soy sauce, and a pinch of salt and pepper. Mix just until everything is evenly incorporated, being careful not to overwork the meat for tender results.
Shape the mixture into small, uniform balls about the size of a golf ball, pressing gently to ensure they hold together well. This shape helps them cook evenly and creates a perfect 'eyeball' look.
Heat the olive oil in a skillet over medium-high heat until shimmering and hot, about 180°C (350°F). You should see a gentle shimmer and hear a faint sizzle when the oil is ready.
Carefully place the shaped meatballs into the hot oil, giving them space to cook without crowding the pan. Fry in batches if necessary to prevent overcrowding.
Fry the meatballs, turning occasionally with a slotted spoon, until they are golden brown and crispy on all sides—about 8 to 10 minutes. You’ll hear a consistent sizzling and see a beautiful golden hue develop.
Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil. Let them rest for about 5 minutes to lock in juices and make them easier to handle.
Set the meatballs on a serving platter and prepare to surprise your guests with their fun, eyeball-like appearance. Serve with your favorite dipping sauce or garnishes for extra flair.
