What to use to add fiber to meatballs ?

Discussion in 'Food & Cooking' started by wtdedula, Feb 20, 2011.

  1. wtdedula

    wtdedula

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    Hello All;

    I have an excellent recipe for meatballs and I'm trying to figure out how to add fiber to them in a way that doesn't affect the texture or taste in order to make them healthier. I thought of using adding Psyllium Husk Powder in pace of 1/2 of the cracker crumbs but I believe Psyllium Husk Power expands in bulk when it gets wet so I'm afraid that will mess up my recipe. I would like to try to use some kind of powder that is similar to breadcrumbs but doesn't increase in bulk. Does anyone have any ideas or anything they've tried and used successfully ? Thanks.

    Tim
     
  2. mezzaluna

    mezzaluna

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  3. wtdedula

    wtdedula

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    Thanks, Mezz;

    Excellent recommendation. Since I am in the U.S., I'll give it a try.

    Tim
     
  4. chefedb

    chefedb

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    I have been using oatmeal for years.
     
  5. koukouvagia

    koukouvagia

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    Have you thought about using breadcrumbs made from fiber rich fresh bread?
     
  6. pete

    pete Moderator Staff Member

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    My mom used to use oatmeal in meatballs and meatloaf, and I definitely could detect it in there.  I might try wheat germ and see what that does.