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Making Meatballs, Corn Meal Or Crumbled Millet Bread?
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Hi, I'm making some meatballs and a recipe I found calls for either crumbled gluten-free bread or corn meal. I have both. Any opinion on which is better? Also, if I crumble the millet bread, should I toast it in the oven first? Doing it today so no time to dry it out.

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I just pop bread butts in the blender or food processor and use them as is. I don't blend them too long so they don't turn into dust, just more or less crumbly. I don't bother toasting or anything either. Since I'm usually working with frozen bread I do microwave it until it is just warm and always wrapped in a paper towel, I find that wicks away just enough of the moisture to make me happy.

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Thanks, Adalaide. I have a vitamix but don't have the dry attachment, but a regular blender works? I don't feel like dragging out my cuisinart which is probably CCed now that I think of it (I'm new to this!).

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The best way to add bread to meatballs/loaf recipes is to soak it in bread first (a culinary trick). Just made some today myself, actually. The meat remains moister. Make sure the breadcrumbs are not finely ground - small chunks are best. In fact, I just tear my bread into chunks and soak. The milk does the work for you.

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The best way to add bread to meatballs/loaf recipes is to soak it in bread first (a culinary trick). Just made some today myself, actually. The meat remains moister. Make sure the breadcrumbs are not finely ground - small chunks are best. In fact, I just tear my bread into chunks and soak. The milk does the work for you.

Haha, she said to soak bread in bread. She meant milk, just so anyone reading along knows,

and I would second the bread choice rather than cornmeal, although I confess I've never heard

of putting cornmeal in meatballs.

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Haha, she said to soak bread in bread. She meant milk, just so anyone reading along knows,

and I would second the bread choice rather than cornmeal, although I confess I've never heard

of putting cornmeal in meatballs.

:wacko: Oh, brother . I really did, didn't I? I definitely meant milk! Here are just a couple of hundreds of blogs who swear to this method (as do I):

http://blogs.menshealth.com/guy-gourmet/the-3-essential-rules-of-the-ultimate-meatball/2010/11/26/

http://makeaheadmeals.blogspot.ca/2008/01/6-italian-meatballs.html

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Has anyone tried Rice chex instead of breadcrumbs. We love fish breaded in them. Meatloaf most anything that needs crumbs.

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I love the Shar breadcrumbs for my meatballs, they work great for meatloaf and chicken strips as well :)

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Usually when I am making meatballs - or meatloaf for that matter, I add an egg but do not add a filler. The only times I have were when I was short on ground beef or had to stertch it out to feed more people and then I added cooked sweet rice. It is short grain and clumpy in a way that it blends really well with raw beef and when cooked, you cant see there is rice in it ata ll.

Also I have made rice patties with the sweet rice as well. I made patties, dredged in egg and cornmeal and the fried until crispy. Looked just like a hamburger patty.

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