Place diced bacon in a large pan over medium heat and cook until fat renders, about 3-4 minutes. If there is excess fat, pour off some, leaving a thin coating in the pan. Add the diced onions and fry for 3-4 minutes until softened. Add the chopped parsley and diced mushrooms, reduce heat to medium-low, and cook for 5 minutes. Remove from heat and let cool for roughly 10 minutes.
Soak the bread roll in water for roughly 2 minutes, then squeeze out excess water thoroughly. In a large bowl, combine the minced meat with the eggs and squeezed bread. Add the cooled bacon-mushroom mixture. Season with salt, pepper, paprika powder, and mustard. Mix until well combined.
Form the meat mixture into meatballs. Heat the pan with bacon fat over medium heat and fry the meatballs in batches until golden brown and cooked through (internal temperature 71°C / 160°F), about 12-15 minutes total, turning occasionally. Transfer cooked meatballs to a warm oven at 75°C (170°F) to keep warm. After all meatballs are cooked, pour 250 ml water into the pan, scrape up any browned bits, and season the sauce with salt, pepper, and mustard to taste.
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