For the meatballs:
Combine the meatball ingredients (except olive oil) in a medium bowl and mix well.
Form into 24 one and a half inch (approximately) meatballs.
Heat the olive oil in a nonstick saute pan over medium heat.
Cook the meatballs in batches until brown on both sides and cooked through – about 2-3 minutes per side.
Remove cooked meatballs and place on a paper towel lined plate until ready to serve.
Serve warm, sprinkled generously with gremolata.
For the gremolata:
Combine the ingredients in a small bowl and mix well.