Sif 10 Posted April 14, 2014 Share Posted April 14, 2014 I made meatballs yesterday, thought I would just skip the milk cheese and breadcrumbs and just add one egg... Well they leaked all over but still tasted very good..so my question is, what do you use as a "binder" instead of the cheese and breadcrumbs so that they will not be so wet before cooking ? Link to post Share on other sites
Emiley Carey 63 Posted April 14, 2014 Share Posted April 14, 2014 try almond or coconut flour for your recipe, or try this recipe: http://stupideasypaleo.com/2013/01/10/easy-oven-baked-meatballs/ Link to post Share on other sites
Brittany Long 14 Posted April 14, 2014 Share Posted April 14, 2014 Almond flour works great! Link to post Share on other sites
MrsPefy13 39 Posted April 15, 2014 Share Posted April 15, 2014 I use almond flour as well and it works perfectly Link to post Share on other sites
Moderators LadyM 3656 Posted April 16, 2014 Moderators Share Posted April 16, 2014 theclothesmakethegirl.com has offered MMM (March Meatball madness). Her recipes are wonderful, creative, and don't use any filler or binder. Link to post Share on other sites
Dargirl 2 Posted April 21, 2014 Share Posted April 21, 2014 I put cashew flour in.. and an egg- fresh herbs, garlic, salt and pepper yum yum Link to post Share on other sites
AllyB 299 Posted April 25, 2014 Share Posted April 25, 2014 I usually don't use a binder. I think depending on what other ingredients are in the meatballs, you might not need one. Also depending on how much fat is in the meat, you may or may not need it. The more fat, the easier it binds together. Lean grassfed beef sometimes doesn't want to stick together. Link to post Share on other sites
Rebe_J 384 Posted May 25, 2014 Share Posted May 25, 2014 I love the meatballs from "Well Fed 2." Mel has several varieties and they are delicious. No egg or other binder; she uses cream of tartar and baking soda to "tenderize" the mixture. I make up several batches each week and have them handy in the freezer. Link to post Share on other sites
kelseymae 9 Posted May 26, 2014 Share Posted May 26, 2014 I used ~ 1 lb pork, 2 eggs and lots of herbs. Browned them up in a cast iron skillet on one side, flipped then put them in the oven. They worked out great. Link to post Share on other sites
svli_2000 9 Posted July 29, 2014 Share Posted July 29, 2014 Almond flour would be the best. Coconut flour would dry them out. Link to post Share on other sites
MBC 60 Posted December 14, 2014 Share Posted December 14, 2014 Almond flour mixed with a little water to make a paste. Blend all vege ingredients http://gustopaleo.com/pork-beef-meatballs-in-sauce/ Link to post Share on other sites
benkey 1 Posted December 23, 2014 Share Posted December 23, 2014 Almond flour would be the best. Coconut flour would dry them out. You right that coconut flour would dry them out, I made the mistake recently Link to post Share on other sites
StellaSan 1 Posted January 8, 2015 Share Posted January 8, 2015 I made meatballs yesterday, thought I would just skip the milk cheese and breadcrumbs and just add one egg... Well they leaked all over but still tasted very good.. so my question is, what do you use as a "binder" instead of the cheese and breadcrumbs so that they will not be so wet before cooking ? Hi, Sif Hauksdóttir, I use egg and tapioca flour. Link to post Share on other sites
kirkor 3573 Posted January 8, 2015 Share Posted January 8, 2015 Just saw this today: http://www.onelovelylife.com/chicken-zucchini-poppers-gf-df/ Link to post Share on other sites
StellaSan 1 Posted January 9, 2015 Share Posted January 9, 2015 Just saw this today: http://www.onelovelylife.com/chicken-zucchini-poppers-gf-df/ Hello Kirkor, Thanks so much for Sharing the Link for Chicken and Zucchini Poppers. Link to post Share on other sites
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