Preheat the oven to 200°C or 400°F
For the meatballs, combine in a large bowl everything but the bread and water.
In a food processor, place all the bread torn up into small pieces and process into rather fine bread crumbs. Add them to the ground meat.
After you add the bread crumbs you will have to judge how much more water to add, the mixture should be soft but still be able to hold its shape. Too soft and the meat balls will flatten into patties in the oven. To hard and the meatballs will harden in the oven.
Add the water and mix well
At this point it is a good idea to make a tiny patty and fry it to see if the seasoning (salt & pepper) is right. It will take a minute or two but I find its worth it.
Using an ice cream scoop or something like it, measure out meatballs that are about 60gr or 2oz. The mixture should give you 28 to 30 smallish meatballs.
Place all the meatballs into an oven proof dish, be sure that they have a little room around them and bake in the oven for 20 minutes.
Remove them from the oven.
Reduce the oven to 150°C or 300°F
Place the meatballs in another oven proof dish that will just hold them. Leaving behind any fat that has come out of them during the baking.