Preheat oven to 400°. In a small bowl, soak italian bread in milk for approx. 20 minutes. Remove bread and squeeze to get excess milk out, reserving the milk. Place bread in large bowl to be mixed with other ingredients.

Whisk together reserved milk and eggs, in small bowl.

In the large bowl containing bread from step 1, add ground meat, onion, garlic, dry ingredients, and whisked eggs. Combine all ingredients. I use my hands to prevent overworking the meatballs which can cause a mealy texture.

Using a scooper for consistent size, separate and roll meat mixture into individual meatballs. Place on shallow baking sheets.

Cook meatballs for about 30 minutes, for regular sized, or 15 minutes for mini-meatballs. This should yield approximately 48 regular sized meatballs.

Meatballs can be frozen after cooling.