In medium bowl add cubed bread and milk to create a panade, tossing to ensure bread is fully saturated and let sit 10 minutes to soak.
While bread is soaking gently crumble beef and pork into a large bowl.
Prepare remaining ingredients in a separate dish and when bread is done soaking add them to the panade. Mash the soaked bread with your fingers to break it down and combine with the other ingredients. Any bits of bread that aren't fully saturated can be removed, otherwise add additional milk if much of the bread is not yet mushy.
Pour bread and seasoning mixture over the crumbled meat and gently combine with the meat using your fingers. Work the meat only as much as needed to blend with the ingredients.
Scoop out 2 tablespoons of meatball mixture at a time and gently form it into balls by rolling between your palms. Keep your hands wet to avoid sticking.
At this point, meatballs can be frozen for later use, or cooked immediately.