Combine chicken stock ingredients in a large pan, cover with water, boil, then simmer for 3 hours.
Strain stock through a fine cloth, reduce volume by half in a clean pan, strain again, and chill.
Sauté onions and bay leaf in olive oil for one hour until caramelized, then cool and refrigerate.
Heat milk nearly to boiling, add salt and lemon juice, let curdle for 10 minutes, and strain.
Preheat the oven to 180°C.
Toast breadcrumbs in 50g of melted butter in a pan until golden-brown and set aside.
Mix mince, salami, egg, fennel seeds, and herbs, roll into balls, sear in oil, and place in a dish.
Sauté fennel for 10 minutes, add 2 tablespoons jam and stock, reduce by three-quarters, and emulsify with remaining butter.
Pour sauce over meatballs, bake for 10 minutes, add Parmesan and ricotta, then bake 5 minutes more until brown.
Top with reserved breadcrumbs and pine nuts before serving immediately.