Meatballs - no breadcrumbs?

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sped

Thu, Jan 26 2012, 11:30 pm

I have no breadcrumbs or rice. Can I use matzah meal or something else instead? Are the prportions the same?
Thanks

shnitzel

Thu, Jan 26 2012, 11:32 pm

Meatballs work the best with bread soaked in water instead of breadcrumbs. You can definitely use matza meal and oatmeal also works.

shanie5

Fri, Jan 27 2012, 12:05 am

I always use matzoh meal-so it definitely works

peppermint

Fri, Jan 27 2012, 12:29 am

For meatballs I always use matzo meal, I never heard of using breadcrumbs.

Simple1

Fri, Jan 27 2012, 12:32 am

I think it's the type of thing that anything works. My mother used to use wheat germ. I use what I have - and sometimes use corn flake crumbs.

Shalshelet

Fri, Jan 27 2012, 12:37 am

FTR, I've actually been able to make them with only ground meat.

Simple1

Fri, Jan 27 2012, 12:47 am

I also have a friend who told me she made a meatball recipe with just meat and egg (and probably some spices.)

jelly belly

Fri, Jan 27 2012, 12:51 am

Shalshelet wrote:

FTR, I've actually been able to make them with only ground meat.

I do this all the time, because of food allergies. Never had a problem!

sped

Fri, Jan 27 2012, 1:10 am

Thank you all. I used matzah meal. It looks good and smels good. I will see how it tastes.

graphixmom

Fri, Jan 27 2012, 1:13 am

I dont use bread crumbs and it comes out just as good, maybe even better cuz it has such a good texture!!!

Dev80

Fri, Jan 27 2012, 3:35 am

Shalshelet wrote:

FTR, I've actually been able to make them with only ground meat.

For pesach we did it this was since we don't eat gebrokts. They're a little denser but still yum!!!

Fri, Jan 27 2012, 10:16 am

shnitzel wrote:

Meatballs work the best with bread soaked in water instead of breadcrumbs. .

I agree. I always do this and the meatballs come out really fluffy and light.

Chayalle

Fri, Jan 27 2012, 11:19 am

Dev80 wrote:

Shalshelet wrote:

FTR, I've actually been able to make them with only ground meat.

For pesach we did it this was since we don't eat gebrokts. They're a little denser but still yum!!!

My grandmother used to put in a grated potato, and it was delicious!

Rubber Ducky

Fri, Jan 27 2012, 12:12 pm

I normally use oatmeal, the old-fashioned kind.

chocolate moose

Fri, Jan 27 2012, 3:24 pm

I only just ball up the meat and bake. never any fillers.

black sheep

Fri, Jan 27 2012, 4:27 pm

I always use something different, whatever is in the cabinet. I think almost anything will taste good in meatballs. for matzo meal you would use the same amount and proportions as breadcrumbs.

never heard of using soaked bread, how does that work? do you squeeze it dry? any other ingredients?

Ariellush

Sat, Jan 28 2012, 1:05 pm

Use pootato flour or leftover mashed potatoes.

chanchy123

Sun, Jan 29 2012, 4:25 am

My mother's sweet and sour meatballs:

1 pound (500 grams) ground beef
a nice large squirt of ketchup
garlic powder

2 cup crushed tomatoes OR 1/2 cup tomato concentrate plus twice as much water
1/3 cup brown sugar OR honey OR jam
1/4 cup lemon juice
a bit of red wine Or grape juice
a bit of soy sauce
salt to taste

combine meat mixture

Pour all sauce ingredients into a small pot bring to a boil, when bubbling form balls from meat mixture and place in pot. lower the heat and cover pot to simmer for about 30 minutes.

chanchy123

Sun, Jan 29 2012, 4:25 am

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