Soak the bread in milk, then squeeze out excess liquid.
In a bowl, mix beef, soaked bread, eggs, breadcrumbs, Parmigiano, parsley, salt & pepper.
Roll into golfball-sized meatballs and dust with flour.
In a wide pan, sauté meatballs in olive oil until golden on all sides.
Add garlic, sauté for a minute, then pour in white wine and lemon juice & zest.
Cover and simmer on low for about 10 minutes until the sauce reduces.
Add more parsley. If it's too dry, splash in ½ cup water to rebuild the sauce.
Serve with lemon wedges and spoon that pan sauce right over the top.
