In a large pan heat up 1/2 tbsp of olive oil on medium heat. Once it is hot, add your finely minced onions and garlic and saute them until slightly golden brown. Once they are golden, turn off the heat and set aside.
Add all of your meatball mixture ingredients to a large bowl except for the olive oil.
Add your browned onions and garlic to the meatball mixture.
Set up a large baking sheet, lined with either aluminum foil or parchment paper so that you can lay your meatballs down after you have rolled them.
Using your hands, gently combine all of the ingredients. You can use a spoon, but your hands are best. Use a cookie dough scooper, make 1.5 inch meatballs. You should get somewhere around 35 meatballs small meatballs. The smaller the better, as they will cook faster.
Heat your 2 tbsp of olive oil in the pan that you used for the onion and garlic. Heat up the oil, then add half of the meatballs at a time. Brown the meatballs on all sides until they are almost fully cooked and then add them to a large bowl or plate to set aside.
Once all of the meatballs are browned, clean out your pan completely so that you can use it to start your gravy and cook your meatballs in it. If you don't clean it, your gravy may be dark and oily.