Place bread in a bowl with milk and let it soak. After about 10 minutes mush it with a fork into a paste breaking up any large pieces. Set aside.
Add all meatball ingredients including soaked bread into a mixer ( mix with paddle attachment for about 20 seconds on medium speed.I prefer this method) OR you can use your hands to incorporate all of the ingredients well. You may find the mixture slightly wet or sticky (that's good).
You can wet your hands to make it easier to handle. Form mixture into balls. I usually make them slightly larger than a golf ball which yields approximately 24 good sized meat balls. You can go bigger or smaller.
Heat a non stick frying pan on medium heat. Place meatballs in the hot pan and brown on all sides (about 5 minutes). Don't cook them through. When they are brown gently drop them into the sauce which should be bubbling and hot. Once all of the meatballs are in the pot with the sauce, carefully stir so that all of them are covered by the sauce. Reduce heat to low and simmer for 30 minutes. Serve with you favourite pasta or make an epic meatball sandwich.