In a large mixing bowl, combine breadcrumbs and buttermilk. Let sit until bread crumbs absorb buttermilk.

Add the fennel, oregano, paprika, cumin, parsley, and eggs into the bowl and mix.

Add the beef, onions, gelatin, and garlic to the mixture and mix until incorporated.

Heat a small skillet, and incorporate salt and pepper to taste, testing via tearing a small piece of the meatball mixture and frying in the skillet until cooked through. Generally I start with around 1 and 1/2 teaspoons of kosher salt, and a few turns of a pepper mill and adjust from there, keeping in mind it's easier to add salt than remove it.

Preheat an oven to 450 degrees, and roll out 1 and 1/2 inch meatballs onto a sheet pan lined with a silicone baking mat.

Bake meatballs until they develop a brownish color, 15-18 minutes.

Add to sauce of choice and simmer until done. Serve with sauce and a freshly grated cheese of your choice.