Soak the breadcrumbs in milk for about 5 minutes until soft.

In a large mixing bowl, combine the ground beef, soaked breadcrumbs, onion, garlic, egg, parsley, salt, and pepper. Mix gently.

Shape the mixture into 1.5-inch meatballs and dust with flour.

Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes on each side until golden brown.

In the same skillet, sauté minced garlic, then add chicken broth and lemon juice, scraping any bits from the pan.

Add seared meatballs back to the skillet, cover, and simmer for 15-20 minutes until cooked through.

Garnish with parsley and lemon slices before serving.