613863 Tue Apr 21 14:01:10 -0700 2009 26 31 Home Cooking 0 4615867 Or it is merely an extender, and thus omittable? Tue Apr 21 14:01:10 -0700 2009 162997 lattelover 1 4615942 The moistened bread crumbs, commonly referred to as a panade, are important to the extent that they keep the meatball tender. Tue Apr 21 14:22:56 -0700 2009 4615867 10240 Bob Brooks 2 4615980 Yup. Without the bread crumbs (or oatmeal, which I sometimes use instead) you can end up with hard lumps of overcooked ground meat. Tue Apr 21 14:31:55 -0700 2009 4615942 14819 cookie monster 2 4616437 And use fresh bread crumbs made from good bread soaked in milk. Tue Apr 21 16:44:53 -0700 2009 4615942 155034 alwayscooking 3 4616835 Quality bread crumbs make all the difference. Tue Apr 21 19:19:15 -0700 2009 4616437 253154 Fritter 3 4616851 That is what I do, always tender and moist and soft, fresh herbs and I love grated onion, a few other things, but the onion and bread crumbs or soaked bread to me make the meatballs Tue Apr 21 19:23:06 -0700 2009 4616437 232829 kchurchill5 1 4616002 Agree with BB about panade. Soak a slice or two of plain sandwich bread (or and old hotdog or burger bun....) in alittle milk or buttermilk. Mush it into a paste and add it to your meat/ eggs/ onions. Works great for turkey or leaner cuts of beef because it adds proteins from the dairy. adam Tue Apr 21 14:37:40 -0700 2009 4615867 154787 adamshoe 1 4616061 Also, the filler holds onto the fat, and the fat has the flavour. Bit of a bummer really. Tue Apr 21 14:49:50 -0700 2009 4615867 154622 Paulustrious 1 4616428 The "filler" does indeed help with the texture. If you're GF, you can use substitute rolled oats, which by definition contain no gluten. Tue Apr 21 16:42:24 -0700 2009 4615867 225234 KiltedCook 1 4617103 When I'm making korean meatballs, I add drained firm tofu. Same for mandu filling. Tue Apr 21 21:40:46 -0700 2009 4615867 23633 Jule 1 4617197 But I believe some cultures do like firm meatballs. I'm thinking for example of Middle Eastern or Indian kebabs. Tue Apr 21 22:58:41 -0700 2009 4615867 12139 paulj 2 4618866 Or the rubbery beef balls in pho. But yes, for Euro-American style meatballs, you need bread(crumbs). Wed Apr 22 12:41:54 -0700 2009 4617197 10159 Ruth Lafler 3 4619415 I've wondered about them. They seem to be like ordinary meatballs, but use wood glue rather than breadcrumbs. Wed Apr 22 15:04:23 -0700 2009 4618866 154622 Paulustrious 4 4622577 Potato starch/corn starch/tapioca starch. Work em really well, not gently like you would other meatballs. Thu Apr 23 13:01:43 -0700 2009 4619415 285579 Botch 1 4617391 Yes! CocoDan Wed Apr 22 05:20:21 -0700 2009 4615867 12643 CocoDan 1 4617535 Use either bread crumbs or bread soaked in milk. Got to have them makes the end product taste better and it makes them lighter and tender. Wed Apr 22 06:30:47 -0700 2009 4615867 149836 cstr 1 4617576 One year I was out a bread and bread crumbs, but last minutes friend for dinner I decided on meatballs. Well I had 2 or 3 onion dinner rolls in the freezer, thawed and soaked in bread a few minutes and used that. Best meatballs by far. Then I decided to try a twist. Chicken meat balls, green chilis, cumin, those same onion rolls, paprika, garlic but served with a spicy mexican tomato sauce. I fell in love with a twist on a classic. Wed Apr 22 06:45:19 -0700 2009 4615867 232829 kchurchill5 1 4618959 you need something to absorb and hold the juices and the bread(crumbs) do the trick perfectly. Add jfood to the list of people who absolutely use them. Wed Apr 22 12:58:40 -0700 2009 4615867 11290 jfood 2 4619419 ...and may I recommend some parmesan as well... Wed Apr 22 15:05:16 -0700 2009 4618959 154622 Paulustrious 3 4619432 OK. I always use bread crumbs too, but was just wondering. So, if bread crumbs are necessary in meatballs, what is the ideal ratio - bread to meat? Wed Apr 22 15:09:08 -0700 2009 4619419 162997 lattelover 4 4619944 here's jfood's latest twist Jfood adaption of Frankie’s Meatballs (Rao’s) This recipe is Jfood's adaption of Rao’s meatball recipe. After many attempts to improve an already great recipe, this is his favorite variation. The meat is sometimes found in the grocers as “Meatloaf Mix.” It is so good and easy, Jfood normally makes a double batch and freezes in 2-meatball packages in a sandwich bag and then in a freezer bag. To defrost Jfood places in the Microwave (on a plate without the plastic) for 5 minutes at 40%. Then into some sauce if desired. • 1 pound lean ground beef • 1/2 pound ground veal • 1/2 pound ground pork • 2 large eggs • 1 cup freshly grated Pecorino Romano cheese • 1 1/2 tablespoons chopped fresh Italian parsley • 1/2 to 1 small garlic clove, minced • Pinch of red pepper • Salt and pepper to taste • 2 cups plain bread crumbs • 1.5 -2 cups water • 1 cup olive oil • 1 clove garlic, lightly smashed 1. Place the beef, veal, and pork in a large bowl. 2. Add the eggs, cheese, parsley, minced garlic, red pepper flakes and salt and pepper to taste and blend the ingredients together. 3. Add the bread crumbs 1 cup at a time and blend into the meat mixture. 4. Slowly add the water, ½ cup at a time, until the mixture is moist. 5. Shape the meat mixture into 1½ - 2 -inch balls. 6. Place the meatballs on a rack placed over a rimmed baking sheet. 7. Place in a 350 degree oven for 30 minutes. Wed Apr 22 18:08:06 -0700 2009 4619432 11290 jfood 5 4622245 Are these the ones you "spoke" of recently and how much you like them baked? Thu Apr 23 11:49:52 -0700 2009 4619944 131001 c oliver 6 4622257 correct-a-mundo Thu Apr 23 11:52:19 -0700 2009 4622245 11290 jfood 5 4623285 I make the same recipe, with my own tweaks, and have omitted the bread crumbs with no big changes in texture. The hubby was doing atkins so I upped the cheese and left out the bread crumbs. Thu Apr 23 16:10:58 -0700 2009 4619944 11263 tallullah 4 4619960 For me, and we will all differ, I use 1-2 pieces of bread soaked in milk and squeezed to 1 lb of meat approx. That is my general ratio. Sometimes I may have 1 1/3 or so. I am also sure I make them a bit different each time. I'm not a recipe follower but more a technique. If I thought the consistency of the "balls" with the addition of the egg and once piece that is all I use. I know that sounds difficult but I want a very moist loose meatball and it seems to always vary just a bit. Wed Apr 22 18:13:09 -0700 2009 4619432 232829 kchurchill5 1 4620096 Definitely use the bread, or something else to lighten them. In México we use rice. Wed Apr 22 19:12:45 -0700 2009 4615867 98904 MazDee 1 4623588 Bob Brooks has it correct - it's a panade and you definitely need them for all the various reasons listed in the replying posts. I soak mine in milk, then add sauteed onions, garlic & red pepper flakes. Meatballs that are light, tender and delicious, everytime. Thu Apr 23 17:59:19 -0700 2009 4615867 90755 Phurstluv