Sauté the shallot in one tablespoon butter until caramelized. Add garlic and cook until fragrant, about one minute and set aside to cool, keeping the pan for cooking meatballs later. Combine all remaining ingredients as well as the cooled shallots. Form into 15 1-inch meatballs.

To make the sauce, in the same pan, melt the remaining tablespoon of butter over medium high heat. Add meatballs and cook on all sides until browned and cooked through. Reserve meatballs and do not clean the pan.

In the same pan, add the last 2 tablespoons of butter and heat until browned. Add broth and deglaze pan. Reduce volume by half and then add cream and gelatin. Simmer until thickened. Adjust seasoning to taste. Add back meatballs to warm through and top with minced parsley.