Preelaborations
Clean and chop the meat.
Chop garlic, onion and parsley into brunoise.
Remove the crust from the dry bread to cut into pieces.

Elaborations

Sauté the garlic and onion, defat and set aside. Add hot milk to the dry bread, mash and set aside. 
Add the poached vegetables, the milk and bread mixture, the parsley and the eggs.
Season with salt and white pepper.
Stir until the mixture is homogeneous (if you notice that the mixture is very soft, add a little breadcrumbs to dry it out, if on the contrary the mixture is dry, add some milk or beaten egg).

 Service :
Form meatballs of about 30 g. approximately until completing a serving of 180 gr. (6 or 7 balls per serving).

    Ingredients:
 Mince meat 750g

Garlic, head 0.30 ud

sterilized milk 150ml

eggs 2

Onion 200g

Parsley bounches 0.10ud

Loaf bread 0.5 ud

Salt

White pepper