Place all of the ingredients except the ghee in a mixing bowl.
Combine them thoroughly.
Form into meatballs about 1 inch to 1-1/4 inch in diameter, about 16-20 meatballs.
Place on a baking sheet and refrigerate for about 30 minutes.
In a saute or fry pan, melt enough ghee (or other favorite high-temp oil) to cover the bottom.
Fry meatballs in batches, leaving plenty of room between them, turning them to brown on all sides.
Recipe Notes
I like serving these with my wife’s homemade and canned marinara sauce over roasted spaghetti squash. Using a micro-grater, grate some real parmigiano-reggiano cheese over the top.