Panasonic Test Kitchen panasonic.com/cmo Contact us @ 201-348-7305 MEATBALLS EQUIPMENT: 1. Sonic Steamer, NE 2157, 1757,1257 or 1056 2. 2 full size or 1½ size 4" pans with covers 3. Serving spoon INGREDIENTS: 1. 10 Lbs. prepared meatballs @ 1-1½ oz. Each for the Sonic Steamer. 2. 2 ½ Lbs. prepared meatballs for the 2157, 1757,1257 or 1056 3. Tomato sauce or Swedish white sauce (½ cup per Lbs. of meatballs) PROCEDURE: 1. Brush, or shake in the pan, the meatballs to be cooked liberally with sauce. 2. Place meatballs in appropriate pans, (5 Lbs. per full pan,  2½ Lbs. per ½ pan.) 3. Cover and place in oven. 4. Times: MODEL POWER TIME AMOUNT NE-3280 HI 9:00 5 Lbs. (Per pan) NE-2180 HI 13:00 5 Lbs. (Per pan) NE-2157 HI 3:45 2½ Lbs. NE-1757 HI 4:30 2½ Lbs. NE-1257 HI 5:45 2½ Lbs. NE-1056 HI 7:00 2½ Lbs. 5. Remove from oven and let stand for 2 minutes. 6. Serve or refrigerate. Note: For Thicker meatballs, increase times 20% to accommodate the increased thickness of the meat if  the weight remains the same. Chef’s Tip: When preparing meatballs, an equal mix of beef, pork and veal make for the best con- sistency. 8