Cut the meat into pieces and grind it through a meat grinder coarsely. If you don't have a meat grinder, ask your butcher to grind it for you.
Put the ground meat in a tray, add the eggs, finely chopped onions and green onions, sprinkle generously with the spices and add the baking soda.
Pour the milk over the bread slices, leave them to soak briefly and drain, mash them and add to the mince. Finely chop the parsley and add it.
Start kneading the mince, knead about 15 min. until all of the products are fully mixed.
Cover it with foil and leave for 2 hours in the fridge. Take the mince out and form meatballs from it with wet hands.
Squish them a bit on both sides and roll in flour. Shake off the excess and fry in a heated pan with oil on both sides until ready.