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In a large mixing bowl, add ingredients from ground meat to pepper. Use your hands or a wooden spoon to mix/combine them well. The filling will seem loose as there are no eggs.
Line a baking sheet pan with parchment, use a cookie scoop to scoop out 15-16 meatballs. Grease your hands with ½ tbsp olive oil - this will help bind the meat together and also prevent it from sticking to your hands - and form them into mini patties, about ½-inch (1.27 cm) thick per patty.
To pan fry, preheat a large frying skillet until it feels warm when placing your palm near the surface, about 2-3 inches (5-7cm) away. Add 1.5 tbsp oil, swirl it around the pan. Cook the patties in separate batches. Try not to over crowd the skillet. Fry the first side over medium heat about 3 minutes and the flip side for another 3 minutes or until cooked through. Add more oil, if need be.
Serve hot or warm. You can enjoy it without any dipping sauce or try my Whole30 ranch yogurt dressing!