Chop the fish eyeballs or calamari rings finely with a sharp knife until they have a slightly sticky, minced texture.
In a large mixing bowl, combine the minced eyeballs, breadcrumbs, minced garlic, chopped parsley, beaten egg, salt, and black pepper. Mix gently until all ingredients are just evenly incorporated; avoid overmixing to keep the mixture tender.
Shape the mixture into golf ball-sized meatballs, pressing firmly to ensure they hold together well.
Heat oil in a frying pan over medium-high heat until shimmering and hot, about 180°C (355°F). You should hear a gentle sizzle when adding the meatballs.
Carefully place the meatballs into the hot oil, turning occasionally with tongs or a spatula, and cook for about 5 minutes until they develop a golden brown, crispy exterior.
Transfer the browned meatballs onto a baking sheet and bake in a preheated oven at 200°C (390°F) for 10–12 minutes, ensuring they are cooked through and firm to the touch.
Remove the meatballs from the oven and let them rest for 5 minutes; this helps juices settle and improves texture.
Serve the eyeball meatballs hot, perhaps with a tangy dipping sauce or over rice, enjoying their glossy, crispy exterior and juicy interior.
