Italian Meatballs

Ingredients

Gelled stock:

• 1 packet (1/4 oz, 7g) gelatin
• 120 mL (1/2 cup) chicken stock

Panade:

• 170 g (≈2 1/2 cups) white bread, without crust
• 80 mL (1/3 cup) buttermilk

Meatballs:

• 265 g yellow onion, minced
• 85 g (≈3/4 cup) pancetta, >50% fat, minced
• 55 g Parmesan cheese [1]
• 50 g (≈8 cloves) garlic
• 15 g flat-leaf parsley
• 4 egg yolks
• 1 tsp dried oregano
• 1 tsp ground fennel seed
• 9 g (1 tbsp kosher) salt
• black pepper
• 1 lb ground beef, 80/20
• 1 lb ground pork

Directions

• Prepare gelled stock:

  • Sprinkle gelatin over stock and let stand 5 min
  • Microwave until gelatin dissolves, 1-2 min with occasional stirring.
  • Pour into a wide container and refrigerate until set, ≈30 min.
  • Break the gelled stock into small pieces by passing it through a ricer.

• Prepare panade:

  • Chop bread into 1/2" cubes.
  • Add buttermilk and toss to coat.
  • Let stand until the bread is completely moist, ≈10 min, tossing occasionally.
  • Mash bread to ensure that no dry spots remain. If necessary, add more buttermilk 1 tbsp at a time.

• Beat together the gelled stock, panade, onion, pancetta, Parmesan, garlic, parsley, egg yolks, oregano, salt, and pepper.

  • Recommendation: stand mixer with paddle attachment at medium speed.

• Add ≈1/3 each of the ground beef and pork, then continue beating until thoroughly combined.

• Add the remaining meat, then mix gently by hand.

• Form 30g (≈2 tbsp) meatballs, again being as gentle as possible. Don't try to form the balls into perfect spheres.

• Air fry at 400°F for 10 min, optionally tossing after 8 min.

Notes

[1] "Authentic" Parmesan is marketed as "Parmigiano-Reggiano" in the US.

Reference

https://www.seriouseats.com/italian-american-beef-pork-meatballs-red-tomato-sauce-recipe