I haven't even made this recipe and I can tell it's off just because of the Panade. Really, Chris? Basic formula for a Panade is 1 cup starch and 1 cup liquid . Combine those and let sit about 10 minutes for liquid to really be absorbed. Discard excess liquid, then use only 1/2 cup of Panade per 1 lb. of meat, along with eggs , spices, oil, etc. Do that, then add to recipe with other ingredients and you should have super-moist meatballs.
Everyone loved them. I made slight adjustments following other reviews . Added parsley, fresh garlic, onion and fennel seeds. Was soooo good. Will make again.So so good! I’ve made a million meatball recipes and this will be my new go-to. I used ground turkey and made more than the recipe said and also used half the bread crumbs based on the other reviews.AMAZING!!!! This recipe seemed so simple but after ready the reviews, I was curious.
Looks delicious
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