Panko isn't going to stay crunchy in a meatball. I'd substitute and use a little less because Panko is less dense than ordinary bread crumbs;

Soak the panko in some milk before adding to the meatball mix. The panko wouldn't stay crunchy without the milk, but it always makes the meatball better.

Thank you. I will do that.

I agree. I use homemade frozen bread, thawed and dry/toasted, then chopped or put through a cuisinart pulse for the bread in meatballs soaked in milk or yogurt. I bake meatballs and roll in panko for a nice crust that seals the meat.

They are not ever 'crunchy'. (panko) Just a nice exterior that seals them from falling apart. Panko is flaky, not crunchy. If used in the mix they will soften.

Meatballs need moisture that bread, onion, a bit of mushroom, stock etc ...ingredients that retain moisture preventing drying out. A balance of ingredient 'glue' to hold all together. The meat is cooked and tender allowing enough time...if the mixture has the other wet ingredients allowing that to happen. Food 'glue'.

Want quick meatballs?

Ground meat + Stove Top Stuffing + whatever

Done.

dcarch

FWIW, I use Arrowhead Mills organic stuffing mix, ground into fine crumbs, for meatballs & meatloaf - basically the same as seasoned breadcrumbs.

You can approximate panko by gently toasting white bread in the oven at a low temperature so that it doesn't actually brown, then crumbling into large pieces.

Panko is dryer than breadcrumbs besides being less dense. If you happen to have any matzah around it works very well in meatballs because it's similarly very dry. Just break it up and whiz it around in the food processor until it's the size you want. You'll need a good bit less by volume than panko, however, because of the density difference. I use about one square per half pound of meat.