1 pound freshly ground pork shoulder Kosher salt ẳ cup buttermilk or heavy cream ẳ ounce (1 packet) unflavored gelatin 2 slices high-quality white sandwich bread, crusts removed 1 teaspoon soy sauce ẵ teaspoon Marmite 2 anchovy fillets, mashed to a paste with the back of a fork 3 medium cloves garlic, minced or grated on a Microplane (about 1 tablespoon; reserve about 2 teaspoons for the sauce) 1 teaspoon red pepper flakes 1 large egg 1 tablespoon sugar ½ teaspoon ground fennel Freshly ground black pepper 2 cups vegetable oil For the Sauce 3 tablespoons unsalted butter 8 ounces buttom mushrooms, cleaned and sliced 1 small onion, finely diced (about 1 cup) Reserved garlic from above 1 tablespoon all-purpose flour 1½ cups homemade or low-sodium canned chicken stock 1 teaspoon soy sauce ½ cup heavy cream 2 teaspoons sugar Kosher salt and freshly ground black pepper 1 teaspoon fresh lemon juice 1 teaspoon fresh thyme leaves To make the meatballs: In a large bowl, combine the ground pork with the 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, anchovy paste, teaspoon of the garlic, the red pepper flakes, egg, sugar, fennel, and pepper to taste to the bowl Add the bread and buttermilk mixture and mix gently with your hands until well combined; not overknead 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 for seasoning, and add more salt and pepper to the meat mixture as desired Using wet hands, form the mixture into meatballs about 1 inch in diameter (a generous tablespoon per meatballs— you should get roughly 30 meatballs), placing them on a large plate as you go Heat the vegetable oil in a 10-inch nonstick or cast-iron skillet over medium-high heat until it reaches 350°F (a meatball should sizzle vigorously when you dip the edge of it into the hot oil) Set aside 4 meatballs and carefully ... 1 teaspoon fresh thyme leaves To make the meatballs: In a large bowl, combine the ground pork with the salt Mix thoroughly with your hands, then set aside at room temperature for 30 minutes Meanwhile, pour the buttermilk... 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. .. the soy sauce, Marmite, anchovy paste, teaspoon of the garlic, the red pepper flakes, egg, sugar, fennel, and pepper to taste to the bowl Add the bread and buttermilk mixture and mix gently with