In a large mixing bowl, combine lamb or beef, grated onion, garlic, parsley, oregano, spices and eggs. Season with kosher salt and black pepper. Add a generous drizzle of olive oil. Mix until just well-combined.
Using a tablespoon, measure out individual rounds of the mixture onto a clean work surface. You should have around 32-35 pieces. Roll into balls. [Tip: Keep a small bowl of cold water next to your work area and moisten hands as needed to keep meat from sticking to your palms and fingers.]
Heat enough olive oil to just cover the surface of a large skillet over medium to medium-high heat. Cook in two or three batches, rolling around so each side is nicely browned, about 6-9 minutes.
Remove to a paper-towel lined plate, cover with aluminum foil or a large enough pot lid to keep warm. Enjoy!