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-   -   Favorite "filler"/bread crumb substitute for meatballs? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/794820-favorite-filler-bread-crumb-substitute-meatballs.html)

Strawberry 01-18-2013 07:07 PM

Favorite "filler"/bread crumb substitute for meatballs?
 
I want to try making buffalo chicken meatballs - using ground chicken. I plan to include some finely chopped celery and carrot in the mix.... but what would you use to replace breadcrumbs to give it the best soft texture? Would parmesan cheese be weird in a buffalo flavor?

LoveLowCarbs 01-18-2013 07:39 PM

I always save the crumbs in the bottom of the bag of pork rinds & the crumbs from the empty packs of LC crackers (the ones recommended in the original Dr. Atkins diet books) in a container. That way whenever making anything that calls for "breadcrumbs" I've got my own LC stash. In a hurry, just smash up some pork rinds with a mallet or rolling pin. (personally, I would leave out the carrot for extra LC) I think blue cheese is the classic "buffalo wing" cheese rather than parmesan, but I also believe in "breaking the rules" use what you've got!

buttoni 01-18-2013 07:51 PM

Pork rinds or breadcrumbs made from various LC breads I've made. I throw leftover LC biscuits and bread in a plastic bag in my freezer and always have a few on hand for just such things. I also keep leftover LC cornbread in a bag int he freezer for when I want to make stuffing to have with baked chicken, pork or turkey.

Strawberry 01-18-2013 07:52 PM

Hmmm... I hadnt thought about adding blue cheese directly into the meatball mix.. Thats an interesting idea.
I was trying to copy these buffalo chicken meatballs they sell at my Central Market, and they dap a little blue cheese dressing on top of each meatball and then add a few blue cheese crumbles on top of that.
Maybe I can get some low carb bread if its not too expensive. Funny, I never use low carb bread, since its just something I dont really miss, so I dont have any conveniently laying around the house!

Soobee 01-19-2013 03:26 AM

Chia seeda are my favorite.

Strawberry 01-19-2013 07:54 AM

Soobee... I have never use chia seeds before. Do you soak them first to make a gel, or do you just add them straight into the meat?

Soobee 01-19-2013 08:37 AM

Add them straight. As long as the meatballs simmer in liquid, they will absorb it and make them juicy and delicious.

Mistizoom 01-19-2013 01:26 PM

I used coconut flour and golden flaxseed meal last time I made lamb patties. They came out very good, and they had a nice soft texture. You don't need much, 1 tablespoon each per pound of meat should be plenty. I did mix liquid in as well (yogurt for my recipe). Not sure if it would work as well without any liquid in the recipe.

PassionateFire 01-19-2013 02:57 PM

Quote:

Originally Posted by Soobee (Post 16206015)
Add them straight. As long as the meatballs simmer in liquid, they will absorb it and make them juicy and delicious.

They don't even have to be simmering in liquid to be juicy with chia seeds, I use it to make burgers on the grill and they are the juiciest burgers I've ever made!

Soobee 01-19-2013 03:24 PM

Good to know.

Mistizoom 01-19-2013 04:33 PM

How much of the chia seeds do you use per pound of meat?

Speck333 01-20-2013 04:54 PM

Quote:

Originally Posted by Strawberry (Post 16205324)
I want to try making buffalo chicken meatballs - using ground chicken. I plan to include some finely chopped celery and carrot in the mix.... but what would you use to replace breadcrumbs to give it the best soft texture? Would parmesan cheese be weird in a buffalo flavor?

Mushrooms. Finely diced or pulverized on the food processor. Works great. And you don't taste or see them inside.

p.s. I tried chia seeds in chicken meatballs once, and the little black dots were really unappetizing. If you use the chia seeds, make sure they are the white ones.

Soobee 01-20-2013 05:34 PM

I use at least 1 tsp. per pound. Lately, I am using 1 Tbs. per pound.

Mistizoom 01-20-2013 06:10 PM

Quote:

Originally Posted by Speck333 (Post 16208687)
p.s. I tried chia seeds in chicken meatballs once, and the little black dots were really unappetizing. If you use the chia seeds, make sure they are the white ones.

Oh no! I just bought a whole bag of the black ones. That was the only bag at the store. I didn't know there were more than one color.

Quote:

Originally Posted by Soobee (Post 16208763)
I use at least 1 tsp. per pound. Lately, I am using 1 Tbs. per pound.

Thanks, I might try it even though I have the black ones!

That Girl 01-21-2013 09:13 AM

Parm or Romano cheese makes a nice sub for meatballs. I also add in some toasted crushed lc bread....Really cant tell the difference.

Christian 01-21-2013 11:00 AM

Just an FYI, Trader Joes make a great chicken hot wing meatball that's very low carb. Sometimes I take a some as an easy lunch with extra Franks hot sauce and some low carb blue cheese dressing for dipping. Makes a great lunch or snack.

ravenrose 01-21-2013 11:38 AM

the main reason people put starchy filler into meatballs is to absorb the fat the meat throws off as it cooks and keep it in the meatballs. so you need to concentrate on that function in addition to the flavor. this is why almond meal is pretty useless, for example. ground pork rinds give texture, but maybe don't absorb so much. ground mushrooms give off a lot of liquid but also absorb fat at some point. flax works, but the texture and flavor aren't optimal to my taste.

Ginaaaaaa 01-21-2013 12:21 PM

I use ground low carb tortillas or low carb crackers. I have used chia seeds and it does work well to keep the juices in but it doesn't work as well as the tortillas or crackers as a binder.


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