Meatballs

1. Bloom Gelatin

Sprinkle the gelatin over the chicken stock in a heatproof measuring cup. Let it stand for about 5 minutes until it blooms. Once bloomed, microwave it for 2 minutes until fully dissolved and then refrigerate for 30 minutes to set.

2. Moisten Bread

Combine the bread cubes with the buttermilk in a large bowl and let it stand for 10 minutes until the bread is completely soaked and mushy.

3. Prepare Mixture

To the soaked bread, add the minced onion, finely minced pancetta, grated Parmigiano-Reggiano, minced garlic, parsley, egg yolks, dried oregano, ground fennel seed, kosher salt, and a generous amount of freshly ground black pepper. If you have prepared the gelatin mixture, add it in at this stage as well.

4. Blend Mixture

Using a stand mixer fitted with the paddle attachment, beat this bread mixture on medium speed until it is thoroughly blended.

5. Combine Meat

Add one-third each of the ground beef and pork to the bread mixture in the mixer bowl. Mix on low speed until just combined, then add the remaining meat and mix gently by hand.

6. Form Meatballs

Form the meat mixture into balls about the size of a handball. Place the meatballs on a rimmed baking sheet lined with aluminum foil.

7. Broil Meatballs

Preheat your broiler and broil the meatballs until they are browned on top, which should take about 7 minutes.

8. Simmer Meatballs

Transfer the browned meatballs to a medium pot filled with your tomato sauce. Simmer the meatballs in the sauce over medium heat for about 10 minutes, or until they are cooked through and have reached an internal temperature of 145°F (63°C).

9. Serve Meatballs

Serve the meatballs hot, spooned generously with tomato sauce and sprinkled with extra grated Parmigiano-Reggiano.