Using gloved hands, mix ingredients again. Then shape into meat balls using handful of dough, should make about 16.
In large non-stick skillet, on medium heat, let 3 tbsp of ghee (clarified butter) or coconut oil or palm oil dissolve. Skillet should be covered at least by 2mm of fat (effectively a shallow fry), so you might need more fat.
Heat management: fat should be bubbly but not be too smokey. It's important to not let get it too hot! However, before adding new balls to the pan or turning the uncooked side of the meatballs over, temporarily increase heat to medium-high to avoid temperature loss, then go back to medium after a minute. If pan is not even, turn pan orientation over flame often and swish oil around frequently to allow even frying.
Careful place meat balls into skillet, avoid splashing, don’t overcrowd (so cook in batches, making sure to remove stuck-on/blackened bits between batches and ensure fat coverage)
Let meat balls fry for about 10 minutes without moving them. Once meat balls are thorough browned on first side, carefully turn them. While cooking other side, baste tops with fat from pan. Should take another 10 minutes.
Once both sides are browned, keep cooking until biggest meatball has internal temperature of at least 160℉ (however that might already by achieved by the time they’re brown).