Preheat oven to 400ºF.
In a small bowl, pour the milk over the bread and let sit for a couple of minutes, until the bread is soaked through. When the bread is soaked, lightly squeeze out the excess milk and add it to a large mixing bowl along with the ground meats, garlic, parsley, oregano, Parmigiano Reggiano, some salt and pepper. Combine the mixture with your hands and shape it into 24 small meatballs (arrange the meatballs on a baking sheet as you shape them). Drizzle the meatballs with EVOO and bake in the oven until cooked through, 12-15 minutes.