Meatballs

Though there are always a number of little details that contribute to a dish transcending something that is simply good or comforting to something that you can say is great and amazing, there are a few simple techniques that should be learned and used.

One such technique that is often overlooked is a called a panade. This is simply a mixture of cubed bread that is soaked in a liquid (either milk or water). It is an old-school thickening technique that also contributes to a softer texture. In my opinion this is the one element that elevates this meatball recipe (though there are certainly others to debate).

Too often, in recipes for meatballs or meatloaf, you will find that only breadcrumbs are used to pull the mixture together. The problem with that is the breadcrumbs do not get sufficiently spongy, something that helps to set the proteins in the meat as they cook. Remember, a good meatball should be tender, not dry and crumbly. Experiment with the technique on your own, or do a little research, but there are many times that it can make a big difference.

We offer up traditional meatballs sold with Marinara sauce and pasta as well as alternative variations as an appetizer portion like Party meatballs and Swedish meatballs. Though the seasonings sometimes vary, the ratios and techniques remain the same.

Federico (freshman year) portioning out the meatballs. On the right, the final product, tossed in homemade Marinara.