Preheat oven to 425 degrees F and line a baking sheet with tin foil -- optional but helps with clean up!
Tear bread into small pieces and place in a food processor (a blender may work). Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes. (*If you do not have a food processor, you may also mash the bread with the water until it is in fine crumbs).
In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper and soaked bread until just combined -- don't overmix!
Shape into 1.5-2" balls (I get about 40 this way, but you can get up to 60 if you shape them into 1" balls) and place 1" apart on the baking sheet.
Bake for 10-15 minutes (longer for 2" rounds, shorter for 1" rounds), until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)
Remove from the oven and let cool slightly. Add to your favorite sauce, or let cool for 20-30 minutes before placing in a freezer safe bag or container and storing in the fridge or freezer.
*Nutrition information is per meatball if 40 meatballs are made** I know it's tempting to swap fresh bread crumbs for dried, but I recommend fresh bread if you can. It adds so much moisture! If you need to swap for dried, I would start with 1 cup dried bread crumbs, and add enough liquid so that they are soaked but not sitting in water. You will need more than 1/4 cup liquid because they will absorb more (they are drier) than fresh bread crumbs.