Method and type of bread used to soak and squeeze bread out for Italian meatballs? Remove crusts,tear up before soaking, size of pieces after soaking?
Please describe the technique from start to finish. It seems like the bread would get clumped up when you squeeze it out and then would be difficult to incorporate into the meat mixture. Should I break it into very small pieces before or after soaking?
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For this very reason I use oatmeal instead. I don't squeeze it out but let it sit for 15-20 min to soften and just add in the egg, meat, and seasonings and toss with a fork.
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Your best bet is to use bread crumbs and make panada (reconstitute them with a tiny bit of liquid). It works like a charm. Here are some recipes on the side that show you how to do it https://food52.com/recipes... https://food52.com/recipes...
Yup - this is the method I use. Sometimes I don't even reconstitute, just use fresh bread crumbs and water in the meatballs itself. The genius recipe, Rao's Meatballs, is fantastic and uses this method. https://food52.com/recipes...
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Yes, the soak and squeeze method will result is little clumps of bread in your meatballs, but not that many. And when I was a little girl, my mom,did it that way. I'm sure she learned it from several Italian ladies she knew who also did it that way. And their meatballs - to a one - were superb.
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