Begin by carefully chopping the eyeballs into tiny, almost minced pieces, which helps them blend seamlessly into your meat mixture.
Combine the ground meat, minced eyeballs, breadcrumbs, egg, minced garlic, salt, pepper, and smoked paprika in a large mixing bowl.
Gently fold and mix everything together until the mixture is evenly incorporated, but avoid over-mixing to keep the meatballs tender.
Shape the mixture into small, uniform balls about the size of a golf ball, ensuring they are firm but not compacted.
Heat the olive oil in a skillet over medium heat until shimmering and fragrant, with a gentle sizzle.
Carefully place the meatballs into the hot skillet, making sure not to overcrowd, and sear them until deep golden brown on all sides, about 8-10 minutes.
Use a cooking thermometer to check that the internal temperature reaches 70°C (160°F), ensuring they are cooked through and safe to eat.
If desired, simmer the meatballs in tomato sauce for a few minutes to add brightness and extra flavor.
Once cooked and simmered, transfer the meatballs to a serving plate, and spoon over some of the warm tomato sauce if using.
Serve hot, enjoying the bold flavors and the surprising texture of the eyeball-infused meatballs.
