DIRECTIONS: PREHEAT OVEN TO 450F AND LINE BAKING SHEETS WITH FOIL.  WHILE OVEN IS HEATING, MIX THE BREADCRUMBS, MILK, MAYO AND SOY SAUCE IN A LARGE MIXING BOWL AND LET IT SIT FOR 5 MINUTES, MIX THOROUGHLY WITH A FORK AND THEN LET SIT FOR ANOTHER 10 MINUTES.  THE RESULT SHOULD BE A SMOOTH PASTE (IF NECESSARY, SLOWLY ADD MILK TO FORM A PASTE). TO THE BREADCRUMB PASTE MIXTURE, ADD THE BEATEN EGGS, BEEF, PORK, SPICES, ONIONS, GARLIC, CHEESE AND CILANTRO. MIX BY HAND UNTIL ALL INGREDIENTS ARE INCORPORATED.  SPRAY EACH BAKING SHEET WITH COOKING SPRAY AND FORM 2” MEATBALLS AND LAY OUT ON THE SHEETS. ROAST FOR 30 MINUTES ON THE MIDDLE AND TOP RACK POSITIONS AND THEN ROTATE THE TRAYS HALFWAY AND SWITCH TOP AND BOTTOM RACKS FOR EVEN COOKING. COOK UNTIL ALL MEATBALLS ARE NICELY BROWNED. SERVE ON YOUR FAVORITE YEAST ROLLS (OR PITA, HOAGIE BREAD ETC) ALONG WITH YOUR FAVORITE CONDIMENTS AND TOPPINGS.  WE LOVE THESE WITH OUR SAUCE MASHUPS (50/50 MUSTARD BBQ SAUCE + MAYO) AND PICKLED ONIONS.