1½ cups vegetable or canola oil
¼ cup chopped fresh basil
Freshly grated Parmigiano-Reggiano for serving
- To make the meatballs: In a large bowl, combine the
ground beef and ground pork with 1 tablespoon salt. Mix
thoroughly with your hands, then set aside at room
temperature for 30 minutes. - Meanwhile, pour the buttermilk into a large bowl and
sprinkle the gelatin over it. Allow to hydrate for 10
minutes. Add the bread and allow to soak for 10 minutes,
turning the bread occasionally until completely saturated. - After the meat has rested, add the soy sauce, Marmite,
half of the anchovy paste, the eggs, cheese, half the
garlic, and the parsley to the bowl. Add the bread and
buttermilk mixture and mix gently with your hands until
well combined; do not knead excessively. Pull off a
teaspoon-sized portion of the mixture, place it on a
microwave-safe plate, and microwave it on high power
until cooked through, about 15 seconds. Taste the
cooked piece for seasoning, and add more salt to the
meat mixture as desired. - Using wet hands or a #40 scoop, form the meat mixture
into meatballs about 1½ inches in diameter (the balls
should slightly overfill the scoop, about 3 tablespoons
per meatball—you should get 28 to 32 balls), placing
them on a large plate as you go. Refrigerate. - To make the sauce: Heat the olive oil in a Dutch oven
over medium-high heat until shimmering. Add 4 raw
meatballs and mash them against the bottom of the pot,