Juicy Pork Meatballs - Healthy Recipes Blog (2024)

FAQs

What can I use in meatballs instead of breadcrumbs? ›

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

If the meatballs are made with high-quality lean meat, minimal added fats, and a balanced mix of spices and seasonings, they can be a more nutritious option. Frying Method: The way the meatballs are fried matters. Deep-frying in a large amount of oil can make them less healthy due to the added calories and fat.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball. Again quantity is important here; too much and your meatball will be more like stuffing or a dumpling.

Ground flaxseeds are an incredibly nutritious and high-fibre alternative to breadcrumbs. They are a rich source of omega-3 fatty acids, lignans, and fibre, which promote heart health and aid digestion. Grind flaxseeds in a spice grinder or use pre-ground flaxseed meal to substitute breadcrumbs in recipes.

Meatballs are also a great choice if you're looking for simple and tasty ways to lose weight and eat healthy. You can make Italian meatballs, Asian inspired meatballs, barbecue meatballs and so much more. It's all about what herbs and spices you decide to put in the meat mixture.

Both ground beef and ground pork are commonly used for making meatballs. The choice ultimately depends on personal preference and desired flavor. Ground beef tends to be more traditional and typically results in a heartier, beefy flavor, while ground pork can add a bit more tenderness and moisture to the meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

In a large bowl, combine the ground pork, minced garlic, brown sugar, soy, rice wine vinegar, peppers, sliced scallions and cornstarch. Mix just to combine. Use a small cookie scoop to make bite-size meatballs, placing them on a plate while you work.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Flour is raw. Even after cooking the meat the taste will be different. The breadcrumbs are there to absorb and hold the moisture in the meatballs. Flour won't do that.

What is the best binder for meatballs? ›

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Ground meat needs no assistance in holding its form when cooked. Bread crumbs are there to keep the fat in the meatballs. Yes, you heard me right, we want the fat to stay in our meatballs and not leach out.

Nope. Use cracker crumbs or oatmeal instead of breadcrumbs. Flour would yield a gummy weird textured meatball. Or add other items that can act as filler, minced garlic, onions, mushrooms, peppers, even potatoes, grated cheese, along with beaten egg.

If you're out, there are a number of easy substitutions from your pantry. Try toasted shredded bread, cracker crumbs, crushed melba toasts, matzo meal, crushed tortilla chips, crushed dry stuffing mix, crushed pretzels, crushed cornflakes, or crushed potato chips.