Moisten bread and crumble up well. Place in a large bowl. If you wet too much, squeeze out excess water first.
Add the ground meat and mix with a fork.
Add the remaining ingredients (except the oil) and blend well. Mixture should be moist (not soggy).
With hands, form (flattened a bit) balls.
In a large frying pan, heat olive oil over medium to medium/high heat. When oil is hot (not so hot it smokes), add one meatball. If it sizzles and simmers, begin adding the rest.
Cook and turn, browning first one side, then the other. Don't burn though.
Drain on paper towels.
Serve hot or at room temperature.
Can be stored covered in the fridge for up to 3 days. To reheat, wrap in foil and place in oven at 350 degrees F for about 5 minutes until heated through. Warm up only what you will use.