Breadcrumbs are good—noble, even. Without the need of them, meatballs would be dense small orbs and meatloaves would be just that: loaves of meat. There would be no crispy, breaded, pan-fried fish, no oven-baked rooster tenders. I do not want to are living in a environment with out breadcrumbs, but that doesn’t suggest I do not want to swap it up often, and use French fried onions—the types you locate onthatcasserole—in their stead.
French fried onion bits, after pulverized, can conduct many of the capabilities a breadcrumb would, and they style like onions, which is a exciting flavor. You can mix them into meat for excess flavorful meatballs and meatloaf, dredge a piece of fish via them right before frying, or sauté them with actual bread crumbs in some butter for anamped-up salad topping.
I am most psyched, nonetheless, for a a lot more oniony, savory meatball. You never even have to regulate your measurements, unless you are utilised to making use of incredibly bland breadcrumbs, in which case you may want to reduce the salt. Just grab a can of French’s (the Trader Joe’s manufacturer is also very good), let the food stuff processor do its factor, then evaluate out as lots of onion crumbs as you would bread. The onion bits will hold your ball together even though introducing a entire bunch of umami. If there is a draw back listed here, I do not see i