Preheat oil to 350F in pot double the size of the oil volume (or pre-head deep fryer if available).
In a large bowl combine beef, pork, 2 eggs, ¾ cup panko, ¾ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, onion powder, smoked paprika, and cumin.
Now portion the meatballs using a 1 ½ oz cookie scoop or approximately 2 tbsp. Roll each portion into a ball and place on a parchment lined sheet pan.
Now set-up your breading station, beat the 4 eggs in a bowl with 3 tbsp water to make an egg wash. Put the flour in another bowl and season with salt and pepper. Place the 3 cups panko in a third bowl.
Working in batches, place a few meatballs into the flour to dust, now put them into the egg wash to coat and finish them in the panko to create a nice coating of breadcrumbs. Repeat on the remaining meatballs.
In a small bowl combine the mayonnaise, chopped garlic, and 1 tsp garlic powder to make the aioli.
Working in batches, put the breaded meatballs into the fryer and cook for 7-8 minutes until cooked through and reach 155F.
Sprinkle with parsley and enjoy with the aioli!