Plump, tender, and primed for spaghetti.
At times, I wondered if I was chasing a chimera.
It's important to make sure that the bread is completely moist throughout; after letting it stand for several minutes, mash it with your fingers or a spoon to make sure.I wanted a meatball with tons of flavor, so I went with a more-is-more approach. That said, if you don't want to use one of these ingredients, like the fennel seed I flavored mine with, you can just leave it out, or add a different seasoning instead. This part is highly customizable.
Perhaps the most important thing—even more important than flavorings—is that the meatballs are tender and juicy. I took a few different steps to get there.The first thing I did was add minced pancetta to the mixture. As the meatballs cook, the tiny bits of pancetta slowly render, releasing their fat into the meatball and boosting the juiciness .
I'll admit that this is the one part of the recipe that might seem like a little too much of a pain in the butt. If this is the only thing standing between you and making these meatballs, know that it's entirely optional. You'll get amazing meatballs either way.Okay, on to mixing it all together. Here's the challenge: The panade is essential for light and moist meatballs, but it's very difficult to mix it in thoroughly without over-beating the meat.
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