Announcement

Collapse
No announcement yet.

Does coconut flour bind meatballs?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Does coconut flour bind meatballs?

    I used to use bread crumbs and egg to bind meatloaf and meatballs, because it made the end product lighter than solid meat (plus of course it helps hold it all together). I'm making meatballs Friday and I plan to use GF ground beef which is pretty fatty; I've read fatty meat needs binder more than lean. But I might mix it with some lean ground turkey.

    I'm looking through paleo meatball recipes and have seen these mentioned as binders: eggs, almond flour, dried onions, and finely chopped or ground vegies like carrots and onions.

    Has anyone here used coconut flour successfully as a binder in either meatballs or meatloaf? I plan to use eggs as well, and there will be chopped, fried onion and other vegies and herbs mixed in.

  • #2
    I haven't tried almond or coconut flour, I don't think it's substantial enough to be much of a binder... I have made meatballs with just meat, spices, diced veggies and egg and while they are denser, they are really delicious.

    Comment


    • #3
      Yeah, me too lobster, and they have been good. I'm just trying to lighten them up a bit.

      Also wondering about xanthan gum....has anyone used that as binder in ground meat?

      Comment


      • #4
        I think the flour/bread crumbs in meatballs is strictly to stretch the meat with cheap grains. The egg does the binding. You might try ground nuts instead. I think it might make a nice addition in terms of both flavor and texture. Also, be careful not to squeeze the meatballs more than absolutely necessary to shape them. That just makes them dense and chewy. I wonder if finely chopped veggies wouldn't also work...
        Life is short: Void the warranty.

        Comment


        • #5
          The problem with coconut flour is that it sucks up all moisture it finds and could make your meatballs dry out and crumble. A little shredded coconut is good if you want the benefits of coconut but, as pointed out above, it is really the egg doing the binding. If the mix is a little soggy, I use a bit of almond meal.

          Comment


          • #6
            OK, thanks everyone for the tips. Gunnk, I guess I was wrong thinking the bread crumbs were helping as binder. Paleobird, point taken about drying the mix out ; i will be careful.

            I can't wait to make these.

            Comment


            • #7
              I find it easier to bind meatballs using eggs and a buttload of dry spices. The spices act as breading
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

              Comment


              • #8
                I use a little mashed potato when I am making fishcakes to make them "lighter" than when it is just fish / herbs / eggs. Would it have the same result in a meatball? I think it almost certainly would....

                Comment


                • #9
                  I use powdered dried mushroom + finely-grated parm as a binder. I've had no luck using coconut flour.
                  My food blog ~ http://stuffimakemyhusband.blogspot.com
                  My primal success story

                  "Boxing seems to contain so complete and so powerful an image of life -- life's beauty, vulnerability, despair, incalculable and often self-destructive courage -- that boxing IS life, and hardly a mere game." --Joyce Carol Oates

                  Comment


                  • #10
                    Originally posted by breadsauce View Post
                    I use a little mashed potato when I am making fishcakes to make them "lighter" than when it is just fish / herbs / eggs. Would it have the same result in a meatball? I think it almost certainly would....
                    I use powdered dried mushroom + finely-grated parm as a binder. I've had no luck using coconut flour.
                    Both of these (and other suggestions) sound amazing. I'm going to have to try these!
                    Fighting fibromyalgia and chronic myofascial pain since 2002.

                    Big Fat Fiasco

                    Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

                    Comment


                    • #11
                      food process bunch of mushrooms (maybe some garlic), cook the pureed mushroom on a pan for a bit to heat the moisture out of them, cool and use that and egg as the binder for your meatballs.

                      Matter of fact, I am going to make me some bison meatballs like that tonight

                      Comment


                      • #12
                        I don't know how coconut flour would work in a meatball, but I will say as an Italian, I am offended at the notion of coconut anything being put in a meatball. I make meatballs all the time with 80% ground beef and I don't need to use a filler. I just reduced eggs from 1 egg per pound to 1 egg per pound and a half. A 3 pound package of 80% ground beef with 2 extra large eggs and generous romano cheese works just fine. No need for filler. Honestly, I can't tell a difference than from the old days where I used whole wheat seasoned breadcrumbs. If anything, they taste better.
                        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                        Comment


                        • #13
                          Originally posted by Dr. Bork Bork View Post
                          I find it easier to bind meatballs using eggs and a buttload of dry spices. The spices act as breading
                          Thanks for the good idea Doc. I love spices and have tons (pounds actually).

                          Originally posted by breadsauce View Post
                          I use a little mashed potato when I am making fishcakes to make them "lighter" than when it is just fish / herbs / eggs. Would it have the same result in a meatball? I think it almost certainly would....
                          Good idea but I'm trying to keep the carbs low lately. Thanks!

                          Originally posted by erica057 View Post
                          I use powdered dried mushroom + finely-grated parm as a binder. I've had no luck using coconut flour.
                          Dried mushrooms! Excellent idea.

                          Originally posted by blinkus2000 View Post
                          food process bunch of mushrooms (maybe some garlic), cook the pureed mushroom on a pan for a bit to heat the moisture out of them, cool and use that and egg as the binder for your meatballs.
                          Another excellent idea with mushrooms. I bet this tastes great. Thanks!

                          Originally posted by ChocoTaco369 View Post
                          I don't know how coconut flour would work in a meatball, but I will say as an Italian, I am offended at the notion of coconut anything being put in a meatball. I make meatballs all the time with 80% ground beef and I don't need to use a filler. I just reduced eggs from 1 egg per pound to 1 egg per pound and a half. A 3 pound package of 80% ground beef with 2 extra large eggs and generous romano cheese works just fine. No need for filler. Honestly, I can't tell a difference than from the old days where I used whole wheat seasoned breadcrumbs. If anything, they taste better.
                          LOL - as a Swede I should also be offended. But I'm just trying to lighten them up; I don't want to have small, round, heavy hamburgers. By the way I have a great Italian sausage seasoning I made up and will use some of that in the meatballs.

                          Comment


                          • #14
                            crushed pork rinds?

                            Comment


                            • #15
                              The dried schrooms is a great idea. You also could add some dehydrated onion but let it sit mixed with the meat for a bit before cooking so the onion has time to soak up juices. Otherwise they will just be crunchy bits.

                              Comment

                              Working...
                              X