For the meatballs, combine all the ingredients, except the oil, with 1 tsp black pepper and ½ tsp fine salt in a large bowl. Mix thoroughly until evenly combined. If you have time, chill the mixture for 15-30 mins to help the flavours meld. Will keep chilled in an airtight container for up to a day. With slightly wet hands, shape the mixture into 12 meatballs, each roughly 50g.
