In a large bowl, combine ground beef, egg, breadcrumbs, minced garlic, chopped onion, parsley, smoked paprika, and hot sauce if using. Mix everything together until just combined, feeling the mixture become cohesive and slightly sticky.
Using a small scoop or your hands, shape the mixture into small balls about the size of a golf ball, flattening slightly if needed to help insert the olive slices.
Insert a tiny slice of green olive into the center of each meatball, pressing gently to secure it inside. The olive acts as the creepy 'eyeball.'
Heat vegetable oil in a frying pan over medium-high heat until shimmering and hot, about 180°C / 350°F. You should hear a gentle crackle when the oil is ready.
Fry the meatballs in batches, turning occasionally, until they are golden brown and crispy on the outside, about 4-5 minutes per side. Use a thermometer to ensure the internal temperature reaches 70°C / 160°F.
Remove the cooked meatballs and place them on a plate lined with paper towels to drain excess oil. Let them rest for about 2 minutes to settle the juices.
Arrange the eyeball meatballs on a serving platter, and serve warm with your favorite smoky sauce or spicy dip for extra fun and flavor.
