Howdy, want to make more tender meatballs, everything says use a panade. Will I tried using Progresso bread crumbs and milk. It made a glue like substance!!! Help F & S, how do you make a panade??? Note: Spell check keeps making this a parade, I know how to do a parade, not a PANADE!!!

If it made glue, I'm guessing you didn't have enough liquid. What were the ratios?

I use white bread slices with the crust cut off and milk.

Soak some white bread with the crusts cut off in milk. Gently squeeze out the excess milk. Two slices of bread to a pound of meat should do it.

Thanks, that is what I will do, next time!

Mark Fairchild said:

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Howdy, want to make more tender meatballs, everything says use a panade. Will I tried using Progresso bread crumbs and milk. It made a glue like substance!!! Help F & S, how do you make a panade??? Note: Spell check keeps making this a parade, I know how to do a parade, not a PANADE!!!

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If you're going to use Progresso bread crumbs, throw in an egg with the milk. You need more liquid.

meat, egg, milk, breadcrumbs, seasonings is the basic recipe for polpette