For meatloaf I use oatmeal, but for meatballs, I use whole grain bread, turned into fresh breadcrumbs with the food processor. Fresh breadcrumbs make the meatballs much more tender.
If you're trying to reduce the carb factor, make crumbs from a soy product, such as soy crackers, instead of bread crumbs.
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Posts: 96 | Location: Chinatown | Registered: April 18, 2007
ahhh...that reminds me (i am having lots of these memory recalls today, eh?)...crumble up spelt crackers.
by the way, whole foods carries the best vegetarian meatalls in the frozen section. sometimes, veggie stuff tastes like the chrome on the side of a truck..but these were great. i put them in a saucepan of whole foods' marinara sauce for a few minutes on low heat and they soaked up all the wonderful italian seasonings, made for a yummy pasta dish i have had twice this week for lunch.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Thanks Isabel. I scooped out some of the multi-grain bread from the hoagie bread I am putting the end result in and put some of that in with the mix. I am anxious to see how they turn out.
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Posts: 1607 | Location: Georgia | Registered: March 24, 2004
recipe for greek meatballs with bulgar. i think it takes an hour or more though....
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
i have made meatballs before using bulgar or oatmeal. i soaked the bulgar a little to just break up the hardness of the grain. i have used steel cut oats before as well (I soak a little bit). if you are pressed for time, soak in hot water and it will only take about 15 minutes.
i think there are some recipes in Eat Well magazine, i am sure they have a website, that call for bulgar or whole wheat crumbs in their meatballs.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
chinese people use corn starch to keep their meatballs juicy.
i do not use bread crumbs in my meatballs and they are still delish. i use egg whites to "glue" the meat together, and maybe some extra ketchup or worchestire or steak sauce to increase the juiciness factor.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
