Heat the oven to 200 degrees Celsius. Prepare an oven tray with a sheet of baking paper.

Pour the warm milk or water over the crust-less bread and use a spoon to press it into the milk to soak. If it needs a little more milk add a dash more (like a tablespoon) you want a wet, soaked bread.

Add both the meats, both the breadcrumbs (dry and wet), eggs, salt, pepper, herbs and parmesan cheese, into a large enough bowl. With clean hands gently combine the ingredients and shape into balls using an ice cream scoop. Fill each scoop, shape and place into the prepared oven tray as you go.Always easier if your hands are slightly damp. You can also shape without an ice cream scoop and simply use your hands. You should have between 12 and 14 meatballs. (Don't overfill the tray)

Use a baking brush and lightly dab it into olive oil and brush each meatball.

Bake the lightly oiled shaped meatballs on the middle rack for 15 minutes. Lower the rack one down and turn the stove onto grill. Let the meatballs grill for 5 to 7 minutes till golden brown.

Serve with cooked spaghetti or your favorite pasta type, garnish with finely chopped parsley and grated Parmesan cheese. Taste for seasoning.