Combine the ground meat in a large mixing bowl, then add the finely chopped onion, minced garlic, soy sauce, smoked paprika, bread crumbs, and egg. Mix everything thoroughly until well combined but avoid overworking to keep the meat tender.
Using your hands, shape the mixture into small, uneven spheres—aim for about 1 to 1.5 inches in diameter. Don’t worry about perfection; the rustic look adds to the charm.
Heat a heavy skillet over medium-high heat and add a generous splash of oil. Once shimmering and bubbling, carefully place the shaped meatballs into the pan, leaving space between each.
Sear the meatballs for about 3-4 minutes on each side, until they develop a deep golden brown crust and are crispy on the outside. Listen for a sizzle and watch for the crust to form.
Use a slotted spoon to turn the meatballs gently and cook all sides evenly. Check for internal doneness with a kitchen thermometer; the internal temperature should reach at least 71°C (160°F). The meatballs should be firm but jiggle slightly when nudged.
If any meatballs are not fully cooked through, transfer them to a preheated oven at 180°C (356°F) and bake for 5 minutes until thoroughly done.
Remove the meatballs from the skillet and let them rest briefly, allowing juices to redistribute and ensuring they stay juicy inside.
Serve the eyeball meatballs hot, with your favorite dipping sauce or alongside a fresh salad for a fun, bold meal.
