Pour 1 inch of extra-virgin olive oil into the skillet and turn on the stove to high.Place a couple of layers of paper towels on on the countertop next to the stove. If you are not accustomed to deep-frying, use a candy/ deep-fry thermometer (that can read temperatures up to 400-450 degrees) and wait until the temperature reaches 325°F. You can also check the temperature by tossing in a ¼-inch crumb of soft bread. If it fries, rising to the surface and surrounded by many bubbles, your oil is sufficiently hot. If the crumb sinks in the oil with just a couple of little bubbles, wait a little bit before trying again.Cook the meatballs for 7-9 minutes, turning them periodically for even cooking. If you are using a large sauté pan, you will be able to deep-fry about half of the meatballs at a time.