“Our Secret for Soft Sourdough Meatballs”

Everyone thinks their meatballs are the best. And that’s great! But what if they could be even better?

There are many secrets to soft and delicious meatballs. Our secret is the sourdough flavor of our bread crumb and how we incorporate it into the meatball.

We find that the softest meatballs require a panade, a combination of a starch and liquid that improves the tenderness of the meatball mixture and retains the juicy and supple texture. Conza is uniquely designed to create a hearty panade - one that requires a good 5-10 minutes of marination with the liquid. The result is a sourdough mushy mixture that makes any meatballs recipe better. For our favorite recipe, look below!

Soft Sourdough Meatballs

Mix and let sit for a few minutes

1 cup of Conza Sourdough Bread Crumb

1/3 cup of your choice of milk

Mix Conza mixture with

1 1/2 lbs of ground meats (beef, pork, sausage, etc)

1/2 onion finely grated or diced

1 cup grated parmesan cheese

2-3 crushed garlic cloves

1/2 cup of finely chopped herbs

A few piches each of sea salt and pepper

1 egg (optional, if your meatball mixture isn’t balling well)

Ball and bake at 400 for 20 minutes until cooked through. Mix into you favorite sauce and enjoy!