(Note: Check out Dominicks Meatballs for the mushroom idea and other possible tweaks) Saute onions in olive oil or beef fat over hight heat till they are browned but not soft. Add garlic near end. Set aside. Saute mushrooms or use my frozen ones. Dice. In bowl: whisk together eggs and gelatin. Add worcestershire sauce, mustard, tomato paste, horseradish, Italian Seasoning, celery seed, fennel seed, salt and pepper. Whisk well. Set aside. Put meat, bread, breadcrumbs, parmesan, and parsley in large bowl. Add onion and egg mixtures. Blend gently but well with hands. Form 1-1/2 to 2 inch balls. In large skillet using medium-high heat, fry in olive oil until well browned on all sides. The meatballs will be almost cooked through. They will finish cooking when added to sauce to simmer a while longer. If not adding to sauce, lower heat a little and cook longer. Test a meatball to be sure. John is willing to test thoroughly to be sure. Makes about 10 meatballs per pound of meat Batch made 10/15/15 lasted until May 2016. In this batch made 5/11/16, I added the mushrooms and fennel seeds. A hint from Dominickss Meatballs recipe. Terrific addition! Made 108 meatballs