How, exactly, do you make and incorporate a panade for meatballs? I don't intend this to be a discussion of whether to use a panade. Although I've often used breadcrumbs, I've never used a panade, and I'm curious as to how it's done. What kind of bread do you use? How much milk -- or do you use cream or half & half? How much panade for how much meat? And how do you incorporate it into the meat without overworking it? Can anyone give me a lesson in Panade 101? Thanks!