meatballs and meatloaf
preslyann50
Posts: 114 Member
These are two of my favorite foods. The meatballs are a staple for my husbands family spaghetti sauce. Of course they are made with bread crumbs. What are good alternatives? I tried gluten free oatmeal since I have made meatloaf with oatmeal before but it was no bueno. There were crunchy things in it lol.
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Replies
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For use in a homemade recipe?
There's a few options:
- Corn Meal (available at nearly any store, so easy to find)
- GF Bread Crumbs - Schar, Glutino, Mary's Gone Crackers, Orgran - there's a lot of brands out there
- For the meatballs at least, another option is to use more cheese as a binder (something harder like Parmesan) rather than the breadcrumbs.
- For the meatloaf, you could mix in some cooked rice (brown for better nutrition) to act as a binder and give it a bit more body
If you want to get some store bought ones, there are a few gluten free options:
- Jeanio Turkey Meatballs use no gluten ingredients
- Trader Joes has Gluten Free Chicken Meatballs
- Al Fresco Chicken Meatballs are awesome0 -
We use GF rice bread crumbs, they don't hold together quite as well as they do with breadcrumbs, but tasted good. I think I might try oat flour next time.0
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I take the end pieces of gluten free bread and toast them to dry them out, then put them in the food processor with some seasoning (italian, onion, garlic).0
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I use stale GF bread and make my own bread crumbs. Or I pulverize GF corn or rice chex and use that.
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Smashed rice crackers and extra egg will bind just about the same as bread crumbs.0
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Many gluten free options are out for me because I have corn and soy intolerances as well as celiac sprue. I'm also diabetic, so I avoid rice products. I use a mixture of flax meal and parmesan cheese. Gets the approval of my husband and his Sicilian family.0
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If I use oatmeal in my meatloaf or meatballs I whirl it in the blender first. It really helps with the "crunch bits!" LOL0
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Every just try skipping the bread crumbs/oatmeal/binder? I've always been under the impression that breadcrumbs in meatballs and meatloaf were just used to stretch the meat - making a bigger batch without the extra cost of the meat. Of course it lightens it a bit, but I'm good with dense meatballs...0
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I just made my first batch of swedish meatballs since going gluten free. I used homemade gluten free bread (but store bought would work the same). They turned out the same as they have before. I use a panade, so I added an extra egg (but my eggs are a little on the small side). The texture is just as soft and no flavor difference. You could try using oats in a panade too, I would think that would solve the problem of having crunchy bits.0
