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.