Prepare the meatballs: Soak the bread in soda water for 10 minutes; squeeze dry. Meanwhile, in a food processor, grind the garlic, spice mix, paprika, 1teaspoon salt, ½teaspoon black pepper, and 2tablespoons water to a paste. Add the veal and pulse until well combined, 20 seconds. Add the squeezed bread, parsley, and egg yolk and pulse to combine. With oiled palms, roll the mixture into 20 balls each the size of a walnut. Refrigerate for at least 20 minutes.
Heat the olive oil in a 9- or 10-inch nonstick skillet over medium-high heat. Add the meatballs and fry in small batches, turning several times, until golden brown on all sides, about 3 minutes. Transfer the meatballs with a slotted spoon to a colander set over a plate to catch any excess oil. Reserve the skillet and oil for Step 4 at left.