These meatballs are made on stove top and in the oven, so use an oven-safe pan to cook.
Gently squeeze out the milk from the bread, place wet bread in the mixing bowl and break it up into small pieces. Add remaining ingredients for the meatballs and mix everything well.
Start preheating the pan on medium heat while rolling the meatballs. Preheat oven to 350.
Use a cookie scoop to get an even amount of meat mixture so the meatballs are all the same. I like to use #40 cookie scoop. (If you don't have a scoop, just roll the meatballs freehand but try to get them the same size.)
Roll the meatballs and place them on a cutting board of parchment paper while the pan is preheating.
Add oil to the pan and place meatballs in the pan. Cook for a few minutes on one side. Gently shake the pan to loosen the meatballs and flip each meatball.
Whisk sauce ingredients together and pour it all over the meatballs.
Transfer the pan into the oven and bake for 15-18 minutes.
Take out the meatballs and garnish with a some shaved Parmesan cheese and parsley.