Combine the ground beef, breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, and pepper in a large mixing bowl. Mix everything together gently with your hands until just combined; avoid overworking to keep the meatballs tender.
Using a small scoop or spoon, portion out the mixture and roll each into 1.5-inch (4 cm) balls with your hands. Place them evenly on a baking sheet or set aside for frying.
Heat vegetable oil in a skillet over medium heat until shimmering and just starting to smoke. Carefully add the meatballs, making sure not to overcrowd the pan.
Fry the meatballs for about 3-4 minutes per side, turning gently with tongs or a spatula, until they are golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 70°C (160°F).
Once cooked, transfer the meatballs to a paper towel-lined plate to drain excess oil. If baking, arrange the shaped meatballs on a parchment-lined sheet and bake at 200°C (400°F) for 15-20 minutes, turning halfway for even browning.
Allow the meatballs to rest for 5 minutes; their juices will redistribute, keeping them juicy inside. Serve warm with toothpicks or your favorite dipping sauce for a perfect spontaneous snack.
