Reduce the breadcrumb (soft inner part of the bread) into small pieces and place them in a bowl. Cover with milk and let rest for a few minutes. Remove the breadcrumbs and squeeze them to remove the excess milk, then place them in a empty bowl.
Add minced meet, eggs, minced garlic, grated Parmesan cheese, ground pepper and finely cut parsley to the soften breadcrumb.
Mix well with a spoon until the ingredients are united and the mixture homogeneous.
Form small balls out of the mixed ingredients (with your hands or with the help of two table spoons). Then pass them on each side over some dried breadcrumbs.
Place the meatballs on an oiled baking tin. Preheat the oven at 180 degrees and let the meatballs cook for about 30/40 minutes (cooking time will depend on the size of the meatballs).
Remove the polpette from the oven and let them rest for just a couple of minutes. Serve them while still hot with some veggie side 🥗.