Meatball Technology (Cont.)

Flaxseed Meal plus extra fine bulgur wheat instead of bread crumbs in meatballs. The things were sticky, I’m guessing because of the soluble fiber in the flax seeds (factchecking self: yes, that seems to be it). One solution is probably to add them toward the end, and not let it sit there (which I did). When all was said and done (read: cooked), the meatballs were great. I’ve been using garam masala all the time now, so that was in there, as was a bunch of flat-leaf parsley from out back. I would just as soon not use bread crumbs as use them, so I think I’ll go ahead and stick with some combination of flaxseed meal and bulgur wheat, if it’s all the same to you.