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Meatballs - wrong meat, with no panade - which might be the culprit?

grant.cook | Apr 8, 200809:30 PM


Made a Roden recipe for meatballs stuffed with pine nuts and raisins that came out a bit tough/dry.. the recipe called for ground lamb, and I just used 85/15 ground beef, as it was what I had in the fridge at the time, but it also didn't call for any panade. Not quite sure what to try to change - make sure to use lamb, or add a bit of panade to the recipe? Any meatball gurus out there?


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