Preheat sous vide bath to 140º.

In a large bowl, combine the meats with 1 tablespoon salt. Mix well & set aside for 30 minutes at room temp.

In another bowl, while the salted meat is resting, pour the buttermilk in & sprinkle the gelatin over it. Allow to hydrate for 10 minutes. Add the bread crumbs & allow to soak for another 10 minutes, mixing occasionally.

After the meat has rested, add the onion powder, soy sauce, anchovy paste, eggs, cheese, garlic & parsley to the bowl. Add the buttermilk mixture and mix gently until just combined (don't over-mix, it makes for tough meatballs).

Form a mini meatball (a teaspoon or so) & microwave for 30 seconds. Taste for seasonings, adjust if necessary.

Form into meatballs. If using a vacuum sealer, transfer meatballs to the freezer and allow to harden before sealing to preserve shape. If using the water displacement method gently bag meatballs.

Cook the meatballs for 3 hours at 140º.

Remove from bath & dry meatballs well. Sear in oil over high heat or deep fry at 400º until well browned. Add to sauce & serve as desired!