Breadcrumbs are good—noble, even. Without having them, meatballs would be dense tiny orbs and meatloaves would be just that: loaves of meat. There would be no crispy, breaded, pan-fried fish, no oven-baked chicken tenders. I do not want to are living in a planet with no breadcrumbs, but that doesn’t necessarily mean I never want to change it up at times, and use French fried onions—the types you discover onthatcasserole—in their stead.
French fried onion bits, once pulverized, can conduct several of the functions a breadcrumb would, and they taste like onions, which is a exciting taste. You can blend them into meat for further flavorful meatballs and meatloaf, dredge a piece of fish by means of them right before frying, or sauté them with real bread crumbs in some butter for anamped-up salad topping.
I am most thrilled, on the other hand, for a much more oniony, savory meatball. You really don’t even have to alter your measurements, except if you are applied to working with extremely bland breadcrumbs, in which situation you may perhaps want to reduce the salt. Just grab a can of French’s (the Trader Joe’s model is also superior), permit the food processor do its thing, then measure out as several onion crumbs as you would bread. The onion bits will maintain your ball jointly whilst adding a total bunch of umami. If there is a downside below, I do not see i