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1. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
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2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
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3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper.
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4. Using your hands, mix until just combined.
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5. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times.
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6. Line strips next to one another; sprinkle with breadcrumbs.
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7. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
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8. Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
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9. Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain.
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10. Repeat with additional oil and remaining meatballs.
