Gluten free meat balls

I'm trying to make some meat balls, but everything I've tried up until now has had the wrong texture or just been bland.

I'm going to try some meat glue as a binding agent (I have multiple types, does anyone have any suggestions as to which to use and how much?)

Can anyone help?

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Brendan_Lee_56950

RM at 1% is what I typically use for force meats.

Chris_Young_80640

Do what old-school sausage makers know to do: use salt to extract myosin protein from the meat so that it binds into a nice cohesive meat ball during cooking. Method is simple:

1. Cube your meat.

2. Toss it with about 1% of its weight in salt. Toss until the surface is wet and slippery (that's water loaded with protein).

3. Let is sit overnight in your refrigerator for best results.

4. Grind the meat for the meatballs.

5. Mix the meat aggressively for more cohesion, this is a good point to add spices, etc.

6. Shape the meatballs.

7. Cook and enjoy.

If you don't grind your own meat, you can mix the salt directly into the ground meat and follow from step 3 onward. No gluten binder needed.

Johan_Edstrom_5586

Another good binder/filler to retain moisture and give a nice texture is to use overcooked taters that you rice, no breadcrumbs needed and you get a nice texture.

DiggingDogFarm_65362

Yeah taters would work good, oatmeal is another one, if you can find pure oatmeal. Quick oats would work best.

My very Scottish grandmother and great-grandmother used oats in almost everything or so it seemed. : )

Johan_Edstrom_5586

Taters is how Swedish meatballs tends to be done if you are in that camp

It is an almost religious issue if you use breadcrumbs or taters...

Manfred_18311

“It is an almost religious issue if you use breadcrumbs or taters..”.

I can second

this for Germany, discussing meatball recipes is entering sacred ground.

Breadcrumbs on the end have won over for the southern part as used in many

other regional dishes.

A typical regional

recipe would be: minced meet - 1egg -1 fine diced onion - chopped parsley - fine bread

crumbs.

For a gluten

free recipe, I too would tend to pure oatmeal or taters.

Martyn_Haigh_45109

Thanks guys! I ended up salting the meat, which made it *really* sticky. Certainly up for trying potatoes and oats, can see both being good.

Johan_Edstrom_5586

@Manfred - having lived in Rosenheim, many, many, many things are different in the south

But the beer is danged good.

Manfred_18311

@Johan_Edstrom ...Rosenheim?! The epicenter

of many, many ,many things different.

Manfred_18311

I sure hope you had a good time there.

Johan_Edstrom_5586

@Manfred, sure did and learned some fantastic things like Schaumamal and Oachkazlschwoaf...

Still miss the Rosenheimer Helles in summer.

malcolm.mccaffery

interesting...i had often made meatballs/hamburgers and never had the problem with them falling apart, with no binders used, that many people report...must have been the salt, which i added in all cases...