|MeatballsPage 1 of 2 (1, 2)|
|I want to make some meatballs but all the recipes I have found have bread in and I can't eat wheat so they're no good. |
I was thinking of using mince, finely chopped onions, chopped sundried tomatoes, herbs and salt and pepper, just mixing that all together to make the meatballs and then either baking them in the oven or dry frying them and serving them with a tomato sauce.
Does anyone know if this will work? If I was just cooking for me I would just try it and not really care if it didn't, but I'm a complete perfectionist when cooking for others and would get really annoyed if it didn't then!
Posted: 4/17/2008 5:22:05 PM
|Yours sound great, to me! I tend to never make mine the exact same way because I utilize whatever it is I have on hand. |
An alternate to bread crumbs...rice! (If you can eat rice?) I typically put in the ground chuck, an egg or two, lotsa of different seasonings, a can of Rotel, rice, some chopped green pepper and onion. I like to pan fry mine to get that seared coating, but I drain well and then let simmer in my sauce!
If you're looking for a non-italian meatball...like as an appetizer, there is an awesome sauce...so simple...you mix chili sauce (NOT****ail sauce...it says chili sauce on the bottle) and GRAPE JELLY...nuke the sh1t...it's kind of BBQ like, but very unique!
Posted: 4/17/2008 6:57:12 PM
|Your idea will work. |
Moisture is mainly the issue. Internal moisture and texture. Lately I favor using 1/4 cup dry uncooked barley which I whir into flour in a coffee/spice grinder. Then a dash of milk/cream/sour cream. Add one egg. Some places just sell barley flour.
This is critical for swedish meatballs and giving them a fine texture.
blend the technique in with yours with whatever works for your diet -- even cream of wheat should work. oat bran or germ or spelt are often commonly available now in the health food aisle of even large chain grocers -- all used as wheat substitutes.
if you're really looking for health use ground turkey and double your usual amount of seasoning/herbs. Turkey absorbs gobs of flavor!
But any ground meat or combo will do.
pop them in a 450 degree oven, watch closely, once as brown as you want them then place them into the tomato sauce n simmer another 10 minutes to cook the inside and let some of that brown outside flavor the tomato sauce. They'll be delicious -- brown outside, tender inside and any flavor you like.
Posted: 4/18/2008 1:34:56 AM
|I have never looked on the back of a package, but I use meatloaf powder (the bag kind you pick up in the supermarket, you know those little ones). |
Another good way is to make bigger meatballs, and put little chuncks of your favorite cheese in the middle. Bake them in the oven and then you have either a great toper for your pasta, or something to munch on while you watch a movie. Plus, you can re-heat them.
Posted: 4/18/2008 4:31:05 AM
|Thanks everyone. I'm actually in the UK so I'm not sure if a lot of the ingredients you're talking about are over here! Especially the cream of wheat, I've seen that a lot on here and never been able to work out what it is!|
Unfortunately I also can't have dairy, I know, I'm a pain! Those ones with the cheese in sound so good!
Posted: 4/18/2008 6:03:31 AM
|The only reason I ever add bread or other products like it to meatballs (or meatloaf) is to either absorb some of the fats in the meat or act as an extender. Bread crumbs on the outside might help with a crust, but that can be achieved with mashed potatoes, or the dried instant potato flakes. |
If you do need an extender for them, or something to help absorb the fats, I have good luck using cracked buckwheat groats instead of rice. It's NOT a wheat, despite the name, and is often used for those with gluten or other wheat allergies. About a 4 or 5 to 1 ration; 3 pounds of meat gets about 1/3 to 1/2 cup groats.
Posted: 4/18/2008 6:54:28 AM
|You could try rice flour instead of wheat flour - finer and will absorb the same way - plus add the one egg for the binding. |
Posted: 4/18/2008 7:40:33 AM
|Hi Rachel, Cream of Wheat is basically Quaker porridge oats but a bit finer. I have made meatballs with semolina and tried cous cous (but they didn't work very well) for my friend who has a wheat allergy. The best bread alternative I have used was Italian polenta (which you can get at Tesco's LOL) which is corn based|
Try this recipe:
1/2 kilo lean mince
grated parmeggiano cheese
garlic (I use fresh but garlic salt / powder would be fine)
3 egg yolks
salt (if you use garlic salt DONT add this)
basically, mash it all up as you usually would, then when you have formed the meatballs dust them with some more of the polenta and fry in olive oil with a little wine added. Alternatively, if you are making a nice sugo / tomato sauce, don't dust them and just drop them into the sauce before it reduces......UMMMM I'm hungry now....LOL
Hope that helps x
Posted: 4/18/2008 7:43:22 AM
|DOH!!!! Does it help if I can read???? LOL|
Forget the parmeggiano - add your sundried tomatoes and some pepper- they sound lush, save me some......
Posted: 4/18/2008 10:22:56 AM
|Hey OP.... try this one...|
1lb lean ground beef
1/2 cup uncooked long grain rice (NOT minute rice)
1 large onion diced
Garlic and other spices to taste
1 can tomato soup
1 cup salsa (mild/medium/hot... your choice)
1 cup water
cheddar cheese (or your favourite brick cheese)
Combine all but soup, salsa and water. Form into balls and place in baking dish. Mix soup, salsa and water and pour over meatballs. Cut cheese slices and place them on top of each meatball and then sprinkle parmesan cheese on top. (eliminate the cheese if you are allergic to dairy)
Cover the dish and bake at 350 F for 1 1/2 hours.
Posted: 4/18/2008 11:35:10 AM
|You don't have to use the wheat product...some people use ground oats, but I don't care for the taste.. Just throw an egg into the mixture to help the meat balls hold their shape. The flour, bread crumbs, cracker crumb thing was to help absorb some of the oil, if you use a higher percentage of meat to fat ground meat, that is not a problem..but you lose some of the taste.|
Posted: 4/18/2008 9:38:39 PM
|try using rice thats been through the food processor. Make sure its cooked but fairly dry. It adds the starch content that adds to the fullness of a good meatball. I use a combination of veal pork and beef in my meatballs and always double grind the meat for a velvety texture. If you don't have a starch in there they tend to be some what heavy or dense, also I would experiment with other non wheat flours if you are adventurous. good luck and letus know how they turn out.|
Posted: 4/18/2008 9:48:19 PM
|Cream of wheat is farina (a grain -- google it) -- basically OP I just mean you can substitute almost any other grain for wheat.|
You don't need to use dairy -- the egg is enough but this is often where I put in steak sauce or rinse the near empties out. BBQ is awesome.
Worcestershire sauce is particularly nice if you like the stronger flavors.
I'm sure you could sub coconut milk, too.
Posted: 4/18/2008 10:07:48 PM
|local organics store carry alternatives for those with multitude of allergies such as wheatfree bread, soy and tofu products replacing both dairy and meat|
i'm noticing mainstream stores are supplying more and more of these products!
go explore and experiment ..
Posted: 1/28/2009 2:52:00 PM
|hey the recipe U R thinking of is great just add some egg whites for binding if u do not want bread|
Posted: 1/28/2009 3:55:58 PM
|Here try these |
1 lb ground beef
1 lb Italian sausage
1 cup reggiano parmesan cheese
1/2 c. parsley fresh
6 slices bread
chopped garlic to your taste
soak bread in milk squeeze out excess tear in pieces add all ingredients mix with hands
cook in olive oil long enough to hold shape - finish in spaghetti sauce
or this one
1 lb. gr. beef
3-4 slices bread soaked in water or milk or 1c. bread crumbs
1 T. parsley
¼ c. reggiano parmesan cheese
1 ¼ tsp. garlic granular
1 1/2 tsp. onion powder
¼ tsp. oregano
salt ñ pepper
Mix by hand –form into balls – lay on cookie sheet
And brown in oven 375° F. or fry in olive oil on top of stove until brown
Put meatballs into sauce ñ simmer
Note~ Do not crowd meatballs in skillet if frying ñ DO NOT move them until they move freely on their own. Use the good reggiano parmesan cheese also
Posted: 1/29/2009 9:49:40 AM
Posted: 2/8/2009 10:31:05 AM
I tend to be a purest and don't add much of anything else.
I usually stick with lean ground meat and a little sausage and some shredded sharp cheddar to hold it together.
I also have a convection oven which works great in searing the outside. Then cook them low on the oven setting.
If they go in Spaghetti, than use Italian sausage, other uses i'd just use breakfast sausage. It's basically there for the fat and flavor, so you don't need a lot.
Posted: 2/8/2009 10:49:16 AM
|Dove~ she cant eat bread...wheat flour|
what would you substitute?
I saw amercas cooks on PBS yesterday and they did meatballs, they mixed the bread with milk then added to ground pork before mixing in the beef.
adding dry flours and oats kinda defeats the purpose.
Im stuck, I dont know the purpose of the soaked bread...binder, filler, moisture?
There are a number of alternatives to bread crumbs so you don't have to worry about using them. The basic purpose of bread crumbs is that they help the balls stick together. For this purpose, You can use uncooked finely crushed rice and it will help them stick together. You can also use egg that helps them stick together. You can use crushed corn flakes or corn flour or oatmeal for the same purpose.
Posted: 2/8/2009 11:12:57 AM
|I use dry instant potato flakes instead of bread crumbs, when I need a binder,, can't see why they woldn't work for meatballs. I will admit I've never used them in meatballs, but I add them to meat loaf sometimes. It's what I always add to my salmon croquettes and they are awesome.|
Posted: 2/8/2009 1:54:51 PM
|for moisture and flavour, I always add a bit of minced pork, add a bit of baking powder to fluff them up a bit, and instead of frying them you can simmer them in a broth, like a Kroninsberg style|
Posted: 2/8/2009 2:00:55 PM
|Use Finely crushed corn chips, If thats ok with your diet OP..Would add some flavour as well..|
Posted: 2/8/2009 2:24:24 PM
You can use uncooked finely crushed rice and it will help them stick together.
Not sure how it would work but you can get rice flour in any asian type store. Personally I still like barley flour better. It has a great flavor, very high in fiber which balances out the meat and best of all you'd never know the fiber was even in there.
Posted: 2/9/2009 7:20:03 AM
I wouldn't put any filler of bread crumbs or oats or rice ..
I would and have diced fine veggies with egg whites as the binder and mayo alone or egg n mayo which gives a different taste or don't use .. this is moist with just the veggies and holds well. Using lean meat veal- pork and beef with veggies is not dry either. Using only 1 meat is okay also even with chicken or turkey .
Like when making my caliente meatballs or meatloaf stuffed or non stuffed. They hold together fine n firm.
Have even use diced fine mushrooms.
If I fry these I use canola oil -waiting for oil to become hot place meatballs in and don't move or crowd them until they move easily- just by nudgging them alittle. Than they won't stick. Hope this helps.
Posted: 2/11/2009 9:16:22 AM
|2 eggs are fine with a decent package of chop meat..you can add in bread crumbs if you like to the mixture|
a drip of vanilla extract
salt & pepper
pinch of sugar
then you can start mixing and make the meatballs to sizes of your looking and put them in a pan with the following...olive oil...
I always use olive oil...canola and vegetable oil burn way too fast....most people don't want to chew on bits of onions or garlic when they are eating meatballs.... so what i do is chop up a good amount of onions and garlic and put them in a pan with oilive oil..i then take the meatballs and let them brown in the pan on each side....when thats done i throw them in my tomato sauce and let them finish cooking
of course you would need a reciepe for tomato sauce too