Saute onions in skillet on high until browned but not cut through. Add garlic near end and just saute a bit. Set aside. Beat eggs. Sprinkle on the geletin and whisk. Add worcestershire sauce, mustard, tomato paste, horseradish, salt and pepper and any other herbs or spices. Set aside. Put meat, bread, breadcrumbs, parmesan, sundried tomatoes and parsley in large bowl. Add onion and egg mixtures. Blend well with wooden spoon (not hands-makes too smooshy). Fry a test patty. 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 and cooked through. Test a meatball to be sure. John is willing to test thoroughly to be sure. If destined for the freezer, drop them in cold sauce to cool down before packaging.