The biggest problem with beef is overcooking and using too lean of a grind. 80/20 chuck, cooked until firm but not stiff yields a good product. As for the breadcrumbs, not too much is needed, just enough to absorb the egg to help hold it together. Technically you could leave the egg and bread crumbs out of the mixture but you'd run the risk of the meatballs falling apart. As for the low carb thing, this little bit of bread is minimal in the grand scheme of things. I too do low carb but if you're going to do the bbq sauce, you might as well do the bread crumbs too, lol. A cheat day every now and again is no big deal. I eat low carb all week but sometimes on the weekend I will stray a little.
One last thing of note, this is not meant to be disparaging in any way but Moinks will turn out far better on a grill than in the SI. You want that dry heat that comes from a flame, whether it be from charcoal or gas. If you have the chance, cook some indirect on a grill and tell me what you think.
