Ingredients

• 1 pound ground pork
• 1 pound ground chuck
• ½ cup prepared Duxelles
• 2 teaspoons powdered gelatin
• ¼ cup water
• ½ cup finely diced yellow onion
• ¼ cup minced fresh Italian parsley
• 6 garlic cloves, minced
• 2 teaspoons kosher salt

Method

1. Heat the oven to 400°F with a rack in the middle. Line a large sheet pan with parchment.
2. Pour the water into a shallow bowl, sprinkle the gelatin evenly over it, and let it stand for 5 to 10 minutes, until fully hydrated.
3. Put the pork, chuck, Duxelles, onion, parsley, garlic, salt, and bloomed gelatin in a large bowl. Mix gently with your hands just until the ingredients are evenly distributed; do not overwork the meat.
4. Fry a small spoonful of the mixture and taste it. Adjust the salt if needed.
5. Portion the mixture into 24 meatballs, about 3 tablespoons or 1½ inches across each, and roll them gently between your hands.
6. Arrange the meatballs on the prepared sheet pan and bake for 15 to 20 minutes, until cooked through.

Notes

• Equal parts pork and chuck give the meatballs a useful balance: pork supplies fat and tenderness, while chuck supplies beef flavor and enough structure to hold together without becoming dense.
• The bloomed gelatin supplies the binder; no egg is needed.
• Gentle mixing keeps these tender. Do not develop the sticky, sausage-like texture used for Lion's Head Meatballs.

Storage

• Refrigerate cooked meatballs for up to 4 days.
• For longer storage, cool them promptly, freeze them individually on a sheet pan, and then package them in practical portions. Freeze for up to 6 months.