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PdfPreheat the oven to 400ºF. Lightly grease a sheet tray and set it aside.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the shallot and ¼ teaspoon of salt and cook until translucent, 2 to 3 minutes.
Transfer the shallot to a large mixing bowl and set aside to cool for about 5 minutes. Once cool, add garlic, onion powder, granulated garlic, breadcrumbs, egg, parmesan, the remaining ¾ teaspoon of salt, and the ground meat. Using your hands or a silicone spatula, mix until thoroughly combined.
Using a tablespoon or a 1-inch (½-ounce) cookie scoop, portion the meat mixture into 1-inch rounds and place on the greased sheet tray. Using lightly oiled hands, roll each meatball into a smooth ball.
Heat a ¼-inch layer of olive oil in a large skillet over medium heat.
Working in batches, fry the meatballs, turning every minute, until golden brown and crispy on all sides. Transfer the meatballs to the sheet tray and bake for 5 to 6 minutes, or until the largest meatball reaches an internal temperature of 165ºF.