Juicy and tender Italian-American meatballs served in red sauce . . . - South Dundas Inbox, photos, fun and food

Ingredients

• 1 packet unflavored gelatin (optional, see note above)
• 1/2 cup homemade chicken stock or low-sodium broth (optional, see note above)
• 4 ounces fresh white bread, crusts removed and bread cut into 1/2-inch cubes (about 2 unpacked cups)
• 1/3 cup buttermilk, plus more as needed
• 1 medium onion, minced
• 8 cloves garlic, finely minced
• 2 ounces grated Parmigiano-Reggiano, grated, plus more for serving.
• 1/2 cup loosely packed fresh parsley leaves, minced
• 4 teaspoons kosher salt (18 grams; see note above)
• Freshly ground black pepper
• 3 ounces fatty pancetta, finely minced (see note above)
• 4 large egg yolks
• 1 teaspoon dried oregano
• 1 teaspoon ground fennel seed
• 1 pound ground beef (at least 25% fat)
• 1 pound ground pork (at least 25% fat)