Trim away the bread crust, put the milk and bread into a small pan. Turn heat to low. After the bread has soaked up the milk, remove from heat and fluff with a fork. Cool.

In a bowl, place all of the ingredients including the bread mush and combine with your hands until the mixture is the consistency of a batter. Roll into 1 inch balls. Refrigerate overnight (helps keep their shape when browning). Fry meatballs in olive oil, drain.