Break the ground meat up into a bowl and toss with fingers dripping with cold water to blend the two kinds.
Break the bread up into small pieces, and mix into 1/4 cup cold water with a fork until it has the texture of mashed potatoes. Add this to the meat, along with all the other ingredients except the eggs and oil. Again, wet your hands with cold water and toss the ingredients loosely to distribute them evenly.
With a wire whisk or blender (an immersion blender works very well), beat the eggs into a fine froth. Pour this evenly into the meat mixture.
Wet your hands again with cold water and caress the mixture into balls two to two and half inches in diameter. Handle the meatballs as gently as possible, compacting them just enough to make them stick together. Don't worry is there are cracks as fissures, as long as they're not about to break wide open.
Heat the oil about a quarter-inch deep in a skillet over medium-high heat. Put in enough meatballs to allow them to be rolled around easily. Roll them around every minute or so to brown them evenly. This will take ten to fifteen minutes, depending on the size of the meatballs.
When the meatballs are browned, remove from the pan and place into a pot of simmering tomato sauce. Cook for at least ten minutes, until no pink is left in the center.