Prepare the panade by taking two slices of white bread, cutting them into small pieces, and soaking them in milk or cold water for about 5 minutes until soft.

In a large mixing bowl, combine the panade with ground beef, ground pork, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix gently and avoid overmixing.

Form equal portions of the mixture into 1.5-inch meatballs using wet hands to prevent sticking.

Choose a cooking method: sauté or bake. For sautéing, heat olive oil in a pan. For baking, preheat oven to 400°F.

If sautéing, cook meatballs in batches for about 6-8 minutes until browned and internal temperature reaches 160°F.

If baking, place the meatballs on a lined baking sheet and bake for 20-23 minutes until cooked through.

Serve with marinara sauce, in a sub, or as appetizer bites. Enjoy!