Say no to dry, brittle meatballs.
What Is a Panade?
Then add the panade to your meatball mixture.
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This happens regardless of how the meat is cookedgrilled, boiled, baked, etc.
So the panade absorbs and retains moisture as the meatballs cook.
The result is melt-in-your-mouth tender meatballs.
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The five minutes it takes to do this pays off big time!
While milk is the classic soaking liquid, any liquid will do.
It’s also traditional to break good-quality white sandwich bread into small pieces.
Simply Recipes / Elise Bauer
You may need to add a little more or less liquid to get it fully soaked.
If any liquid isn’t absorbed after about five minutes, simply drain it off before using.
