I noticed in the rest there’s no mention of when to add the breadcrumbs. I’m assuming it goes into the meat mix.
My experience with adding dry breadcrumbs is it? It draws a lot of moisture out of the .
It’s better if the breadcrumbs are soaked in milk for 30 minutes and then squeezing out the excess and adding to the meat mix, in France it’s called a Panada and it allows for a much better juicier meatball, agreed?
Well who says you need to follow it to the T... if you skip the pickles or cranberries or whatever fancy part and just make the meatballs it will still be worth
I noticed in the rest there’s no mention of when to add the breadcrumbs. I’m assuming it goes into the meat mix.
My experience with adding dry breadcrumbs is it? It draws a lot of moisture out of the .
It’s better if the breadcrumbs are soaked in milk for 30 minutes and then squeezing out the excess and adding to the meat mix, in France it’s called a Panada and it allows for a much better juicier meatball, agreed?
Sounds delicious. I wish I had the time to do all this, but I just don't.
Yes you do!!! We all have time 🙌
Well who says you need to follow it to the T... if you skip the pickles or cranberries or whatever fancy part and just make the meatballs it will still be worth
Those meatballs at IKEA won’t be looking or tasting the same ever again… 🤣
There are so many secrets of the craft in this video. Amazing content.
Question: How finely minced are the beef and pork?
Would veganize! Oh can I use Ikea plant balls?