Plump, tender, and primed for spaghetti, these just may be the best meatballs around.
In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes . Microwave stock, stirring once or twice, until gelatin completely dissolves, about 2 minutes. Pour stock into a wide heatproof bowl and refrigerate until fully set, about 30 minutes.In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes.
Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.Remove bowl from stand mixer and add remaining beef and pork.
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