Table of Contents
Culinary Building Blocks to Elevate Your Meatballs
Part 1: Quick Basic Panade for Meatballs
This basic panade is great for meatballs and meat patties and can be served in a lot of different ways.
Use less ingredients for standard burger patties that are supposed to be more meaty.
Variations for the Basic Panade
- Bread slice:
- add another slice
- or substitute with one bread roll
- Milk: Substitute with water or any other milk.
- Onions (finely chopped): Add them raw or fry them first until soft.
- Tip! Add seasoning paste: 1-2 tsp of mustard or any grill sauce.
- Tip! Add 1 tbsp grated parmesan.
Spices & Herbs
Recommended spices:
- cumin, fennel, garlic, paprika
Recommended Starting Point:
- Herbs: dried 1 tsp or fresh 1 tbsp up to a 1/2 bunch
- Spices: 1 tsp to 1 tbsp
Part 2: Basic Panade for Meatballs - Variations
Starch Options
- breadcrumbs or panko or stale bread (roll)
- coarse ground nuts
- corn or potato starch
- tapioca or arrowroot
- flour
Liquid Options
- water
- milk, buttermilk
- yogurt, heavy cream
- raw egg or just the yolk
- seasoning sauce (e.g. mustard or soy sauce)
Part 3: Choose from Plenty of Additional Ingredients
Add to the Basic Panade:
- (green) onions or shallots
- herbs: parsley, chives, cilantro, or other herbs
- garlic
Used in International Recipes:
- baking soda or powder
- ginger
- fresh vegetables: tomatoes, bell pepper, jicama
- cooked lentils
Used in International Recipes:
- boiled or fried egg
- nuts & dried fruits
- fresh fruits (e.g. pineapple)
- fresh, fried, or pickled vegetables (e.g. onions, eggplant, beetroot)
Part 4: Add Variety with Form, Preparation, or Serving Style
- Cook cherry-sized balls in butter and Arabian spices.
- Fry Balkan style finger-sized sausages.
- Cook stuffed tennisball-sized balls in sauce and Persian spices.
International Meatball Recipes
Simple Ingredients & Just Fried
Just baking soda, water, and garlic. No spices.
Let rest overnight. Fry them.
Just green onions and an Asian spice blend.
Fry them.
Garlic, grated onions, and a Persian spice blend.
Fry them.
Bell pepper, tomato, parsley, garlic, and Urfa pepper.
Fry them.
Regular Ingredients - Cook, Bake, or Fry
Cilantro, parsley, shallots, and an Arabian spice blend.
Cook in butter.
Top with eggs.
Egg, milk, breadcrumbs, and a Swedish spice blend.
Cook and brown in butter.
Egg, milk, breadcrumbs, fried garlic & onions, parsley, and a Greek spice blend.
Bake them.
Egg yolk, panko, garlic, onions, chives, and an Asian spice blend.
Coat in panko. Fry them.
Fancy Variations
Regular burger patties.
Add caramelized pineapple and pickled beetroots.
Serve with a tomato-kiwi salad with Tasmanian pepper.
Ginger, onions, soy sauce, egg, and starch.
Fry them. Coat with sauce.
Sprinkle with a Japanese spice blend.
Fried garlic and onions, jicama, starch.
Steam. Then cook in sauce with a Vietnamese spice blend.
Serve in bun with pickles.
Egg, onion, parsley, cooked split peas, cooked rice, and a Persian spice blend.
Optional: Fill with boiled egg, nuts, and dried fruits.
Cook in sauce with a Persian spice blend.