Meatballs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the panade: Combine bread crumbs, egg, buttermilk, garlic, parsley, gelatin, parmesan, and salt to a large bowl. With clean hands, mix thoroughly until the mixture forms a moist paste.

Step 2

Add the meat to the mixture. Combine with your hands just until the mixture is homogenous. Do not overman.

Step 3

Using clean, lightly dampened hands, form meatballs about 1 1/2 inches in diameter.

Step 4

Add a 1/8th inch of oil to the bottom of a skillet (I like carbon steel or cast iron for this, but any skillet will do). Heat it over medium-high heat to around 175°C (about 350°F - a pinch of the meat mixture should sizzle immediately upon touch the oil).

Step 5

Carefully add the balls to the oil, working in a clockwise spiral from the outside to the center. Once all the balls are in, cook until the first side is very well browned, four to seven minutes. Using a fork, carefully flip the meatballs, starting with the first one and working your way through the spiral to the center. Continue cooking until second side is browned, a few minutes longer.

Step 6

Transfer meatballs to the pan of sauce and simmer until just cooked through (a few minutes). Serve immediately, sprinkled with chopped parsley and parmesan, and drizzled with olive oil. You can eat them as-is, if you wish, or put them on top of a next of cooked spaghetti.