Prepare meat - In a large bowl, mix all ingredients except vegetable oil. Hands work best, but don't forget to remove your rings first!
Shape - Shape meat into golf-ball sized balls, to allow to cook evenly. Keep chilled until until 15 minutes before cooking.
Cook - When meatballs have come to room temperature, put oil in a wide fry pan, and set heat to medium-high. When hot, put in half the meatballs (or as many as will comfortably fit in your pan without overcrowding). Allow to cook turning every so often to ensure even cooking, all the way through. When cooked, put on a paper towel-lined plate temporarily to absorb any extra oil.
Serve - Serve warm or cold, even the next day. Best alongside the rest of the vegetables in Asma's Tunisian Feast.