In a small bowl, combine the soft breadcrumbs with milk, allowing them to soak for about 5 minutes.

In a large mixing bowl, combine ground beef, soaked breadcrumbs, grated onion, minced garlic, egg, chopped parsley, salt, and pepper. Mix until just combined.

Scoop the mixture into 1.5-inch portions and roll into balls. Dust each meatball with flour.

Heat olive oil in a skillet. Sear the meatballs for 3-4 minutes per side until golden brown.

In the same skillet, remove excess grease, add minced garlic, and sauté for 30 seconds. Add chicken broth and lemon juice, and bring to a simmer.

Add the seared meatballs back into the skillet. Cover and simmer for 15-20 minutes.

Once cooked, garnish with parsley and lemon slices. Serve hot with rice or bread.