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What to use to add fiber to meatballs ?

post #1 of 6
Thread Starter 

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

post #2 of 6

Are you in the U.S.? Benefiber is a tasteless powder. You can add it to recipes without compromising the product: http://www.benefiber.com/fiberHealth/faqs.shtml#question6

 

Mezz

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post #3 of 6
Thread Starter 

Thanks, Mezz;

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

 

Tim

post #4 of 6

I have been using oatmeal for years.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6

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

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 6

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.

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