Yields: 8  (2 oz) meatballs

Total Time: 90 minutes

• 1/2 cup bone broth, or beef or chicken stock, at room temperture.
• 2 TBSPs Unflavorer gelatin powder
• 1/3 cup buttermilk (or 1/4 cup plain yogurt with water added to make 1/3 up)
• 1 cup dried plain bread crumbs
• 1/2 pound of chicken livers*
• 1/2 pound ground veal or pork
• 4 tsps fresh garlic, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tsps sea salt
• 2 large plus 2 egg yolks
• 2 tsps italian seasoning
• 2 TBSP finely minced flat parsley leafs

1. Pour the broth or stock into a microwavable cup and sprinkle the gelatin on top. Allow to sit for 5 minutes so the gelatin absorbs the liquid, then microwave for 90 seconds to dissolve. Stir the mixture and place the cup in ice water or in the refrigerator till gelatin firms up. once firm, slice into small pieces without removing from the cup. This will be added to the meat mixture as the last ingredient.
2. Preheat the oven to 425 degrees Fahrenheit and grease a heavy casserole dish or oven-safe skillet with olive oil.
3. In a large bowl, stir the buttermilk into the bread crumbs and let sit for 5 minutes so the crumbs absorb the liquid. break up the crumbs with a fork so there are no large clumps.
4. Mix the meats and all the remaining ingredients into the bread crumbs, using your hands or a strong wooden spoon, distributing the ingredients well. Finally, mix in the pieces of gelled stock. Form the meat mixture into packed balls, about 3 inches in diameter, or smaller if you wish. the gelatin pieces will be poking out a bit; try to push them into the center of the balls.
5. Place the meatballs in the prepared baking dish and bake for 20 to 30 minutes, depending on the size of the meatballs. to test for doneness, insert a meat thermometer into the center of the meatball; it should register 150. I use a convection roast setting on my own oven, which will speed up the cook time. you will see some juices in the pan when they are finished cooking. Don't discard them! You can add these juices to your favorite tomato sauce or use them to flavor rice or pasta, or even a soup.

* freeze fresh chicken livers until they are semi firm and then chop them finely.