Gather all your ingredients and tools: a mixing bowl, a skillet, and a lined baking sheet.
Preheat your oven to 200°C (390°F) and heat the skillet over medium heat, letting the oil warm up until it shimmers and smells toasty.
In the mixing bowl, combine the ground meat with chopped parsley, dried thyme, smoky paprika, and soy sauce. Mix everything thoroughly until well incorporated, and the mixture feels sticky and fragrant.
Divide the mixture into small portions and gently roll them into uneven, round shapes that look like quirky eyeballs—slightly misshapen but sturdy enough to hold together.
Place the shaped meatballs on the parchment-lined baking sheet, spacing them apart. Bake in the preheated oven for about 15 minutes, until they’re just set and start to turn golden around the edges.
While they bake, add a splash of oil to the hot skillet and wait until it’s sizzling and fragrant.
Carefully transfer the baked meatballs into the skillet using a slotted spoon, placing them gently to avoid breaking their rustic shape.
Cook the meatballs for about 5 minutes, turning them gently with a slotted spoon to achieve a crispy, crackling exterior on all sides, until they’re nicely browned and fragrant.
Check a meatball’s internal temperature with a meat thermometer; it should reach 70°C (160°F). If they need more time, pop them back into the oven for a few minutes.
Once cooked through, remove the meatballs from the skillet and place them on a plate. Squeeze fresh lemon juice over them for a bright, zesty finish, and let them rest for 5 minutes to settle.
Serve these fun, rustic eyeball meatballs hot, with your favorite sides or on their own for a hearty, flavorful bite that’s a little wild and a lot delicious.
