Has anyone done this?
I periodically ate pork rinds and used them for things when I did Atkins -- but my DH can't stand them, so I never added them to meatballs. They up the fat, and depending on what kind of meat you use, it can have a bit of fat.
You might want to use MFP and put the recipes in with a few variations and decide what works best. For me, I haven't made meatballs -- I've made meatloaf. I still put in some breadcrumbs - -not many, and I use panko. I use a beef/bison mixture. For meatballs, I'd use grated peccorino reggiano -- I've only had meatballs from restaurants since surgery, and overall, they have too many calories for the amount of protein, so I don't have them often! But they add some variety!
Of course my view would be, Why ruin a perfectly good pork rind by putting it in a meatball! LOL! I do love BBQ pork rinds!
Starting weight: 260; Surgery Weight: 250; Month 1: -15.6; Month 2: -11.8; Month 3: -11.4; Month 4: -7.4 Month 5: -8.6; Month 6: -3; Month 7 -3.8; Month 8 -7; Month 9: stall; Month 10: -4.4; Month 11: - 2.6; Month 12:-3.4
I don't like pork rinds out of the bag, as a snack, but they might work for meatballs or meatloaf. I've used almond meal (or almond flour, same thing only meal is ground almonds with the skin still on). Works fine.
Height 5' 7" High Wt 268 / Consult Wt 246 / Surgery Wt 241 / Goal Wt 150 / Happy place 135-137 / Current Wt 143
Tracker starts at consult weight
In maintenance since December 2011.
Dana Carpender's Low-Carb cookbooks use pork rinds. I've seen them used as a "breading" before. I haven't tried them yet. Sounds like it will work. How bout a little Parmesan and a little original pork rinds ground up? yum.
HW: 235, SW: 227, CW: 152.0, 83 lbs lost since 10/22/12 --Fear less, hope more, eat less, chew more, whine less, breathe more, talk less, say more, hate less, love more, and good things will be yours.
