The secret to the most tender meatballs
Panade is a type of thickener for making the most tender meatballs, meatloaf, and skillet meat patties. It is the combination of a starch and a liquid to make a paste-like ingredient. One recipe of Panade is good for one pound of ground meat. Ex. If your meatball/meatloaf/skillet patties recipe calls for one pound of beef, then use one recipe of Panade. This will replace any other bread and liquid combination the recipe uses. Continue to use the eggs though if the recipe includes eggs.
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