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Begin by sautéing the minced onion and garlic paste in 2 tablespoons of butter over medium heat. This process mellows out the flavors, making them more harmonious in the meatballs. Cook for about 5 minutes, adding a pinch of salt to help the onions release their moisture.
Step 2: Create the Bread Mixture
While the onions and garlic cool, prepare the bread mixture (panade). Cut the crusts off the white bread and soak the bread in half a cup of milk, mashing until it forms a smooth paste. Allow it to sit for 10 minutes.