Mon, Oct-02-17, 12:24
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Senior Member
Posts: 339
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Plan: ≤ 20 carbs & IF
Stats: 292/235/170
BF:
Progress: 47%
Location: Tucson, AZ
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Is the term "low carb fluffy meatball" an oxymoron?
Google has not been much help on this one
In the past I've always used breadcrumbs to make meatballs and meatloaf fluffy. I am looking for some sort of substitute. I've tried crumbled pork rinds but they simply don't work. I figure the breadcrumbs must absorb the fat and or egg and expand as the meat cooks adding that "light & fluffy" texture I love so much.
I've thought about trying some of that shirataki powder... any other ideas?
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