Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a large bowl combine milk and breadcrumbs; set aside. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Transfer to paper towels, reserving 2 tablespoons drippings in skillet.
Add onion and garlic to skillet. Cook and stir over medium heat for 2 minutes. Add Worcestershire and deglaze the pan by scraping up any browned bits from the bottom.
Add ground cumin, crushed red pepper, and dried thyme; cook 1 minute more. Add onion mixture to the soaked bread crumbs and mix thoroughly. Add salt and ground black pepper.
Add beef, pork, bacon, eggs, and parsley to the bread crumb mixture; mix well. Shape mixture into twenty-four 2-inch meatballs and arrange in prepared pan. Brush with olive oil.
Bake for 22 to 25 minutes or until cooked through (160 degrees F). Serve with Mango Salsa.