Soak the rolls or bread slices in milk for 10-15 minutes until fully softened. Squeeze out the excess milk and finely crumble.

Heat 2 tablespoons of cooking oil in a skillet. Add diced onions and sauté until translucent, about 5 minutes. Allow to cool.

In a large mixing bowl, combine the ground pork, soaked and crumbled bread, eggs, parsley, 2 tablespoons of breadcrumbs, sautéed onions, salt, pepper, paprika, and garlic powder. Mix gently to combine without overworking the meat.

Shape the mixture into oval patties. Flatten them slightly. Spread ½ cup breadcrumbs on a plate and lightly coat each meatball.

In a large skillet, heat a thin layer of cooking oil over medium heat. Fry the meatballs in batches, without overcrowding, for about 5 minutes per side until golden brown and cooked through.

If meatballs need further cooking, preheat the oven to 350°F (175°C). Place partially cooked meatballs on a baking sheet and bake for 10-15 minutes or until fully cooked.

Serve your Polish meatballs hot with mashed potatoes, tłuczone ziemniaki, or a side salad like Mizeria (cucumber salad) for a complete meal.