I’ve started cooking some red lentils in some beef stock, adding them and some breakcrumbs to mince meat to pad the meat out a bit (and hide some extra veg in the meat). With meatballs you cant even tell the difference. What are some of your hacks/tips/tricks?
I reckon if you reduce the amount of liquid (sauce) you add in with the beans, it will retain its structure much better. Get the beans out on a spoon, let the sauce run off them a bit back into the can, add beans to the bread, repeat.