Neapolitan Meatballs - Breadcrumb Paste
I made the Neapolitan Meatballs, but my panko "paste" was so thick that it was more like a mostly solid, rubbery playdough. That didn't seem right. To thin it out, I wound up adding over two times the amount of water, which I overdid and everything turned out soggy. Still tasted good, but they didn't keep their shape and were too soft.
Am I using too much panko? I wasn't sure how much variance panko would have between brands. I am using Wegman's if that matters. Otherwise, is there something commonplace that resembles the consistency of the panko paste I should strive for?
The thing is, this Neapolitan meatball has been so hyped up as this abnormally large, overly breadcrumbed, still meaty, but totally not your average fare food that I don't really have anything to gauge by as I go.
Thanks for any help!