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Primal/Paleo/Grain Free Meatball Recipe?

post #1 of 14
Thread Starter 

I'm having a craving for meatballs, but ALL recipes have breadcrumbs or oats in them.  Does anyone have a killer grain free meatball recipe?

 

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Thanks in advance!

post #2 of 14

you can sub other items for the bread- such as coconut flour, ground sunflower, ground flax, chick pea flour (or even combine several), even adding arrowroot as a binder depending on how wet the meat mixer is- '

 

for a more middle eastern style you might want to add lamb, mint and walnuts or even almond flour with other spices and herb

 

 

post #3 of 14

I just don't use bread crumbs.  I use 1-2 eggs per pound of meat and seasonings, like oregano, garlic, onion, salt and pepper.  They hold together just fine.

post #4 of 14

I've made this recipe a couple times and it's pretty good. It uses coconut flour instead of bread.

post #5 of 14

I just found this recipe and was going to try it this week or next... but haven't tried it yet: http://everydaypaleo.com/2011/05/03/curried-meatballs/

post #6 of 14

I make these a lot, and eat them cold when I want a snack ;-)

http://sleeploveeat.com/2010/03/15/mammas-meatballs-and-marinara-sauce/

post #7 of 14

I find ground meat holds together pretty well with nothing added but we usually add egg.  (If you add anything wet, then you need something else to absorb the extra moisture.  Too much egg, even, can increase the moisture too much.)

post #8 of 14

I ground up walnuts in the food processor, mixed in herbs, and blended them into ground meat w/ egg for meatloaf.  I liked the taste and texture.  I made mashed cauliflower (steamed w/ lots of garlic then processed + butter) -- that was weird to my husband and I, probably wont make again.  I think I'll just splurge and have real spuds next time!  

post #9 of 14

I don't use any binder - grain or egg.  I've never really understood the supposed "need" for it - meatballs or meatloaf.  Mine turns out just fine without. 

post #10 of 14

 

 

Quote:
 I've never really understood the supposed "need" for it - meatballs or meatloaf. 

 

 

I put in eggs, wine and some sauces depending on the type and have a "need" for it

 

the added items add flavor and moisture yet need a dry item to bind for the shape- with meatloaf I often add mushrooms and without a dry items added it falls apart 

post #11 of 14

My mother has never used anything but ground beef and some seasoning.  She browns them in a pan and then adds them to sauce to simmer.  They hold together by some magical means.  I'm allergic to tomatoes, so if she makes meatballs for me, she cooks mine entirely in the fry pan.

 

At home, we use ground beef and fresh herbs, usually.  Fry in a pan or bake in the oven.  They are sometimes slightly dry, but only if we overcook them.

 

post #12 of 14

I've used dried mushrooms and eggs as a binder. It gives good flavor too. :-) 

post #13 of 14

If you consider buckwheat a 'fruit' (which technically/genetically it is....) then I have use the pocono's cream of buckwheat (or wolf's crushed kasha, NOT the whole groats) as the binder for meatloafs. Don't see why it wouldn't work for meatballs!

post #14 of 14

i do half ground pork, half ground beef (ordered from u.s. wellness meats), mix with chopped onions and carrots and mixed with egg to bind. add salt. very yummy with the pork :)

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