To a large mixing bowl, add lamb, eggs, ½ cup parsley, 2 tsp kosher salt and 1 tsp black pepper. Using your hands, mix until just combined. Avoid over-mixing the meat or it will toughen. Form mixture into golf-ball sized meatballs and lay on a tray or sheet pan lined with plastic wrap or parchment. Tips: use an ice cream scoop to achieve equal size meatballs; wet your hands slightly to prevent the meat from sticking to your skin.