Begin by dicing three slices of white bread and adding them to a bowl. Pour in 2/3 cup of milk or cold water, allowing the bread to soak for 5 minutes. Once softened, mash the mixture with a fork until it becomes a smooth panade.

In a large mixing bowl, combine the soaked bread, 1 pound of lean ground beef, 1/2 pound of ground pork, 1/2 cup of shredded Parmesan cheese, 1 large beaten egg, 2 minced garlic cloves, 1/4 cup of chopped fresh parsley, and season with sea salt and black pepper.

With wet hands, portion the meat mixture into 2-tablespoon servings and roll each into a ball about 1 ½ inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper.

To sauté, heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the meatballs for 6-8 minutes, turning occasionally until browned and cooked through.

If you prefer to bake, preheat your oven to 400°F. Bake the meatballs for 20-23 minutes or until cooked through, broiling for added crispiness if desired.

Allow cooked meatballs to rest for a few minutes before serving. Enjoy them in spaghetti, as a meatball sub, or as appetizers.