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Thread: Does coconut flour bind meatballs? page

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    Viking's Avatar
    Viking is offline Senior Member
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    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. #2
    secretlobster's Avatar
    secretlobster is offline Senior Member
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    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.

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    Viking's Avatar
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    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?

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    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...
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  5. #5
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    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.

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    Viking's Avatar
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    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.

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    Dr. Bork Bork's Avatar
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    I find it easier to bind meatballs using eggs and a buttload of dry spices. The spices act as breading
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    breadsauce's Avatar
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    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....

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    I use powdered dried mushroom + finely-grated parm as a binder. I've had no luck using coconut flour.
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    Quote 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!

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