Put all the ingredients for the meatballs in the mixer and mash until you achieve a tight texture that can be shaped into meatballs.
Cover the mixture and leave in the fridge for about 15 minutes. In a deep frying pan, heat the seed oil over medium to high heat, shape meatballs the size of a large walnut and press them so that they widen a little.
Fry for 3 minutes on each side, drain on kitchen paper to remove or amount of oil they have kept and serve.
Tip: We can add 1 tbsp. capers in the mixture!