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Breadcrumbs alternative???

SueJB

SueJB

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I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
 
I'd use almond meal or crushed pork rinds. Parmesan cheese mixed in is another option although more suitable for Italian meatballs.
 
I use raw egg to bind meat balls and after shaping I leave them in the fridge to firm up for 20 minutes before sealing them. Tip, wet your hands before shaping the mince.
 
Just to join the thread to pick up tips, the ones above I'm loving.
Ground almonds work pretty well for me on fish and bashed flat pork.
Feeling peckish already.
:)
 
Goonergal said:
Paging @maglil55 - she does a crumb involving various seeds. Can’t find the link right now.
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I have a couple. The first I prefer on battered out meat - chicken , veal etc. That's the one you know @Goonergal - the mix of ground pork scratching, parmesan and chopped parsley. I sometimes add lemon zest to it depending on what I'm cooking.
The one you're thinking about is my new discovery 1/3 almond flour, 1/3 ground flax meal, 4 tablespoons white sesame seeds, about the same of parmesan and in both cases season with salt and pepper.
Important to "flour" whatever you are cooking with almond flour before doing the egg then crumb bit. If you are using ground almonds run it through a grinder to mill it a bit more. Then dip in the almond flour, then beaten egg then the crumb. If you want a thicker coating refrigerate for a bit then repeat egg & crumb. Refridgerating is a good idea anyway to firm up the crumb.
The second mix gives a really crisp coating.
Other additions I've put in is hot paprika or cayenne.
 
Even before I started LCHF I never used bread crumbs when making meat balls.
Just combine seasoning in the mince meat at form the balls.
A small amout of coconut flour would work if the meat is really moist and with a Thai dish would work with the flavour profile.
 
Learnt a lot from reading all the ideas. I used a whole egg and almond flour in the spicy balls and it worked. Next time though I'm going to just put in half an egg as I had to put in too much flour
 
SueJB said:
I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
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Lo dough bread. Now it is expensive but it lasts in the cupboard for 6 months, 2 to 3 carbs per piece and 38 calories. Quite often used as a pizza base (good) but if you crumble it, it has the consistency of breadcrumbs.
 
I have never heard of using breadcrumbs in or for coating meat balls. I would just use the mince with seasoning and add spices if they are Thai ones they should not be to wet.. An alternative is to skin good meat content sausages and roll into meat balls you can still add extra spice if you want to
 
If you want a crumb coating for something, I use an egg wash and finely grated halloumi cheese, fried in a pan. Goes a bit soggy if you try to bake it.
 
Pinkorchid said:
I have never heard of using breadcrumbs in or for coating meat balls. I would just use the mince with seasoning and add spices if they are Thai ones they should not be to wet.. An alternative is to skin good meat content sausages and roll into meat balls you can still add extra spice if you want to
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I was following a recipe @Pinkorchid but didn't use to use breadcrumbs but thought I'd give it a go. No need really as the pork mince was moist enough that I didn't really need the egg either
 
If you are really desperate you could always use half of Morrisons protein bread, just half a slice would only be 4 carbs. My husband eats this bread, not because he has sugar problems, but liked the idea of the bread being low carb.
 
SueJB said:
I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
Click to expand...
I've heard that chia seeds are good for binding but I've never tried them myself. You can get them from Holland & Barrett and other health food shops.
 
SueJB said:
I'm going to make some spicy Thai meatballs but don't want to use breadcrumbs to bind them. Anyone got any suggestions for an alternative?
please
Click to expand...

use fine grated raw potato like in greek meat balls leave skin on the starch will help to bind the meat ball just let the mix stand a few min, this will also keep them soft and lighter than using b/crumbs
 
peter_brom said:
use fine grated raw potato like in greek meat balls leave skin on the starch will help to bind the meat ball just let the mix stand a few min, this will also keep them soft and lighter than using b/crumbs
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Thanks but I was trying to reduce the carb input, spuds and flour are roughly the same
 
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