Name: The Best Italian-American Meatballs
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 packet unflavored gelatin (optional, see note); 1/2 cup (120ml) homemade chicken stock or low-sodium broth (optional, see note); 3 ounces (85g) crustless fresh white bread, cut into 1/2-inch cubes (about 2 unpacked cups); 1/3 cup (80ml) buttermilk, plus more as needed; 1 medium (8-ounce; 225g) yellow onion, minced; 3 ounces (85g) fatty pancetta, finely minced (see note); 2 ounces (55g) Parmigiano-Reggiano, grated, plus more for serving; 8 medium cloves garlic (about 1 3/4 ounces; 50g), finely minced; 1/2 cup loosely packed fresh parsley leaves (1 ounce; 30g), minced; 4 large egg yolks; 1 teaspoon dried oregano; 1 teaspoon ground fennel seed; 1 tablespoon Diamond crystal kosher salt (12g); for table salt use half as much by volume or the same weight; Freshly ground black pepper; 1 pound (455g) ground beef (at least 25% fat; see note); 1 pound (455g) ground pork (at least 25% fat; see note); 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

1 In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes. (If not using stock and gelatin, proceed to Step 2.) Microwave stock, stirring once or twice, until gelatin completely dissolves, 1 to 2 minutes. Pour stock into a wide heatproof bowl and refrigerate until fully set, about 30 minutes.

2 In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk, 1 tablespoon at a time, until bread is moist throughout.

3 Add onion, pancetta, Parmigiano-Reggiano, garlic, parsley, egg yolks, oregano, fennel, salt, and pepper to bread/buttermilk mixture. Finely mince gelled stock, if using, and add.

4 Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary, 1 minute. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.

5 Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork are thoroughly mixed in and no pockets of unincorporated meat remain; avoid mixing any more than is necessary for even distribution.

6 Preheat broiler and set oven rack in upper position. Line 2 rimmed baking sheets with aluminum foil. Form meatball mixture into tight handball-sized balls (about 2-inches wide and about 3- to 3 1/4-ounces each) and arrange on prepared baking sheet; you should be able to make about 20. Broil meatballs until browned on top, 7 to 10 minutes. (Browning times can vary dramatically, depending on oven broiler strength.) Repeat with remaining meatballs.

7 Heat tomato sauce in a medium pot until simmering and add half of the meatballs. Simmer until meatballs are just cooked through and register about 145°F (63°C) on an instant-read thermometer, about 10 to 12 minutes. Transfer to a serving bowl or platter. Repeat with remaining meatballs.

8 Serve meatballs, spooning sauce all over and grating more cheese on top.