Whole30 Certified Coach littleg Posted January 27, 2018 Whole30 Certified Coach Share Posted January 27, 2018 We have a 1 year old who loooooves Grammy's meatballs. You know with breadcrumbs and parmesan cheese. I'm fine with him having some grassfed/raw parm in there but I'd rather drop the breadcrumbs. However, my MIL's meatballs are really soft and anytime I try making meatballs for the little guy they come out pretty dense. For example, even straight out of the fridge you can break a piece off of her meatballs with your fingers and mine need a knife... Any tips for getting a softer meatball? I can't eat almonds so I can't use almond flour. Link to comment Share on other sites More sharing options...
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