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Apr 22, 2009 06:52 PM

Meatball recipe [moved from Kosher]

I truly enjoyed the meatballs that I made over pesach. I substituted cake meal for the breadcrumbs that the recipe called for and it was still yummy. Now that pesach is over and I am on Atkins mode, I ask the following question.

Just what is the role of breadcrumbs or cake meal/matzo meal in the recipe. Is there a low carb alternative or can I simply leave this out of the recipe without impacting the dish?

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  1. I never put breadcrumbs or matzah meal in my meatballs; I do put in an egg, though.

    1. Bread/milk/egg mixture in meatballs/meatball acts as a binder ingredients and holders of moisture to prevent dryness in the finished product. Read up on "panade" to learn more.

        1. re: serenarobin

          I see that in the thread that is linked, they recommend bread or breadcrumbs soaked in milk. What can the kosher cook substitute for the milk? Is it necessary to use a pareve milk substitute, or is water o.k.?

          1. re: serenarobin

            Excellent! So I gather by looking at the thread that if I use 1-2 slices of the carb reduced bread soaked in water with an egg should do the trick.

            Many thanks!

            1. re: MartyB

              That should do it - I also finely dice either onions or cabbage to add moisture to the meatball

            1. re: Ora

              Maybe this recipe doesn't need the milk since it has cheese.

            2. i never put breadcrumbs in my meatballs, they are always delicious. could mix some herbs in with the meat (like parsley), chopped onion too.

              6 Replies
              1. re: ddelicious

                I said yesterday that I don't use breadcrumbs, just egg. And I will say that everyone loves my meatballs!

                1. re: queenscook

                  Are your meatballs soft and spongy or hard and dense. From my read that is the purpose for the breadcrumbs. I would obviously prefer to not to have to include it.

                  1. re: MartyB

                    They are definitely not soft and spongy, but they're not rocks either. I have a couple of different sauces I use, so they're not exactly the ones I grew up eating, but I like meatballs the way I always had them growing up--firm, the way my mother made them.

                    1. re: queenscook

                      Well my solution will be very simple. I will split the meat into two chunks, one will have a slice of bread mixed in the other won't.

                    2. re: MartyB

                      they are soft but not spongy. i like to taste the meat and i find breadcrumbs or matzoh meal hide the flavour.

                      1. re: ddelicious

                        Well, I made it this time without the breadcrumbs/cake meal and found that I liked it better with the cake meal. Tasted more like hamburgers in sauce rather than meatballs in sauce.. I made also two changes to the recipe that I used but doubt that they were the cause. (1) Used Heinz One Carb ketchup vs the regular one and (2)Used 1/4 cup Splenda in the sauce instead of 1/4 cup sugar. I will try it with breadcrumbs (Wonder light white bread dried out and crushed) next time and see.