Make a panade by cutting the stale (or lightly baked bread) into squares, pour the milk over and let sit for a few minutes to absorb.  Mix with hands, until soft, can add more milk if needed. 

To the panade, add the eggs, parsley, garlic, cheese, salt & pepper, mix well 

Add in the meat, and mix well. Form into balls. 

Fry in Crisco. 

Or Bake at 400° for 20-30 minutes, until done. 

If using the "meatball" pan, line it with foil (easier clean up) & spray or oil the grates or the meatballs will stick.  Turn the meatballs at 10 minutes, may have to turn again in another 10 minutes.  

I usually fry one or two in a small pan, just to taste and adjust seasonings.   Can also add fresh basil to the mix.