Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Combine all ingredients in a large bowl and mix well. Form the meat mixture into small meatballs, about 1 inch in diameter. Heat a large skillet or Dutch oven over medium heat. Add a small amount of oil to the pan. Fry the meatballs in batches until browned on all sides. Add a little water to the pan and cover. Reduce the heat to low and simmer for 10 minutes, or until the meatballs are cooked through.
Bonus tips from Margaret))
For a richer flavor, I use half ground beef and half ground veal. To make the meatballs more moist, add a splash of liquid to the meat mixture (and if you don't have marjoram, you can use another herb, such as thyme or oregano). To brown the meatballs without frying them, I bake them in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until cooked.