A recipe for juicy meatballs using a seasoned gelatin mix, served in a rich tomato sauce on a buttered roll with mozzarella, salami, and Parmesan. The key to juicy meatballs is using a set seasoned gelatin shaved into the mix, rather than milk or cream.
For the meatballs: In a large bowl, combine the 1 lb 50/50 beef and pork blend with minced white onion, 2 microplaned garlic cloves, a handful of panko breadcrumbs, 2 eggs, shaved Pecorino Romano, EVOO, salt, pepper, chili flake, chopped parsley, and the seasoned gelatin (prepared by mixing 1 gelatin packet into seasoned chicken stock, setting in the fridge, then shaving into the mix). Mix well to form balls and set them in the fridge while you prepare the sauce.
For the sauce: In a pot, melt butter and EVOO. Add 1/2 diced white onion and cook for 3-5 minutes until softened. Add 4 chopped garlic cloves, 2 mashed anchovy filets, and 6 torn basil leaves, cooking for another 3-4 minutes. Deglaze the pot with white wine and allow it to cook down for 20-30 minutes. Stir in 1 can of crushed San Marzano tomatoes. Season with salt, pepper, and fish sauce if desired.
Cook the meatballs: As your sauce reduces, preheat your oven to 375F (190C). Broil the meatballs for 20-25 minutes.
Assembly: Butter your roll, then layer with meatballs and sauce. Top with mozzarella, sliced salami, Parmesan, and fresh basil. Build and enjoy with many napkins.
