The Best Italian-American Meatballs

Name: The Best Italian-American Meatballs
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6
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); 1 pound (455g) ground pork (at least 25% fat;); 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

Prep 50m

Cook 25m

Total 1h 15m

This recipe for the Best Italian-American Meatballs features a blend of ground beef and pork, along with pancetta, Parmigiano-Reggiano, garlic, and fresh parsley for a deeply savory and aromatic result. A homemade tomato sauce and a touch of buttermilk add richness to the meatballs, making them truly special.