The Best Italian-American Meatballs

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

One ¼-ounce (7g) packet unflavored gelatin (optional, see notes)

½ cup (120ml) homemade chicken stock or low-sodium broth (optional, see notes)

6 ounces (170g) crustless fresh white bread, cut into ½-inch cubes (about 2 ½ unpacked cups)

⅓ cup (80ml) buttermilk, plus more as needed

2 cups finely minced yellow onion (9 ounces; 265g) from 1 large 10-ounce onion

3 ounces (85g) fatty pancetta, finely minced (about ¾ cup), see notes

2 ounces (55g) Parmigiano-Reggiano, grated (about 1 ¼ cups), plus more for serving

8 medium cloves garlic (about 1 ¾ ounces; 50g), finely minced (about 2 ½ tablespoons)

½ cup loosely packed fresh flat-leaf parsley leaves (½ ounce; 15g), minced (about 2 ½ tablespoons)

4 large egg yolks

1 teaspoon dried oregano

1 teaspoon ground fennel seed

1 tablespoon Diamond crystal kosher salt (9g); for table salt use half as much by volume or the same weight

½ teaspoon freshly ground black pepper

1 pound (455g) ground beef ( at least 25% fat; see notes)

1 pound (455g) ground pork ( at least 25% fat; see notes)

5 cups (1.2L) tomato sauce, such as Quick and Easy Italian American Red Sauce, The Best Slow Cooked Tomato Sauce, or The Best Fresh Tomato Sauce

Directions at seriouseats.com

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