Meatballs: So using the same amount of mixed ground meat (2 pounds) along with the same 2 eggs and half cup milk from the meatloaf mix, I cooked 1/2 cup of the lupin and added in lots of garlic, Montreal seasoning, and 1/2 cup ground Parmesan. It was better cooked first. I'm thinking some of my problems with both the meatballs and the meatloaf being "loose" was from the ground chicken as well as the lack of liquid uptake. I was happier with the texture of the meatballs than I would be if they were just meat.
To do again, I'd probably just use 1/3 cup of lupin (which is the package directions for cooking) and cut the milk in half or omit completely. You can use the milk to cook the lupin if you wanted.
We did like the meatballs dipped in the lupin flour as breading, but ultimately it didn't really matter to us that much. If hubby wants them crisp he can fry them.