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Yesterday, I got all ambitious and spiced up my own sweet Italian meatballs, lean ground beef and ground pork 50/50. Spices turned out real good, but I think I overestimated the amount of panko, as though they kept their form real well, there was a noticeably bready consistency to them.
Another application where I wholeheartedly recommend convection cooking though. Perfectly browned outside and cooked through inside, without charring or breaking down the meatball by fiddling with it on a grill or in a skillet. No sitting in their own grease in a conventional oven either.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
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