Learn how-to cook a panade to make the tenderest meatballs in #TechniqueTuesday with Robin from Big Red Kitchen.
Take two pieces of hearty bread, about 84 gm or 3 ounces, today I used sourdough bread, and crumble them by hand into a bowl. Add 1/2 cup of buttermilk and blend together until you have a thick paste- really do this well! Other liquids to use are milk and sometimes a nice thick Greek yogurt is nice too. For non-dairy uses try a broth.
If you would like to try Panade in meatballs to see exactly what I am talking about when I say the most tender meatballs ever, I am sharing my recipe here! Remember Panade can be used in your favorite meatloaf or skillet patty recipes as well. But today. Meatballs.
Preheat oven to 425F/220C degrees
To the Panade add- all the remaining ingredients for the meatballs. Blend all by hand until the mixture is even and smooth. Roll into 1 1/4 inch balls, you should get 15 meatballs. roast in oven for 20 minutes. Remove, cool, and store or add to your favorite spaghetti sauce and serve over a big mound of pasta! Enjoy
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