When I get a craving for meatballs, I have a really specific meatball in mind: They’re completely tender throughout with out even a touch of toughness. Maybe you are like me on this method: I’ve recipes in all places…a shelfful of cookbooks, a box with recipe playing cards, and various pages torn from magazines, newspapers…and so many slips of scrap paper with my own hand-written notes that I scratch out as I create in the kitchen.

We use italian model breadcrumbs and much much less liquid (about 1/four cup milk). Varying the combination of panade elements can add more or less flavor depending on your taste choice. When that you must get fancy along with your normal spaghetti and meatballs, it’s floor lamb to the rescue.

These are IMPLAUSIBLE meatballs! However one of the keys to getting this just right is to combine all of the non-meat substances first in …