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?
Thanks in advance!
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
I make these a lot, and eat them cold when I want a snack ;-)
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.)
ME&HE... loving our: dd(18) ~~ds(13) dd(13)~~ dd(10)
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!
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.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012
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
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.
Chasing DS since April 2007 and pumping for DD March 2013.
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!
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 :)
Traditional & nutrient-dense foods/Weston A. Price Foundation advocate, Reiki II practitioner, EFT practitioner, past life & life between lives Hypnotherapist practitioner. Home birth with DD 2007 = never vaccinated, breastfed 3 years
|29 members and 16,457 guests|
|a-sorta-fairytale , alleycatsunflwr , blessedwithboys , Chelsea59 , Deborah , emmy526 , girlspn , JElaineB , katelove , Katherine73 , lhargrave89 , lisak1234 , Lolita2345 , Lydia08 , moominmamma , MountainMamaGC , MylittleTiger , NaturallyKait , Nazsmum , RollerCoasterMama , shantimama , Springshowers , transylvania_mom , zebra15 , zoeyzoo|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|