The meatballs in sauce without eggs are one of the most beloved dishes of Italian cuisine. But did you know that you can prepare them without eggs, keeping all the flavor and softness typical of traditional versions? In this recipe, I show you how to make meatballs in sauce without eggs, tasty and light, ideal for the whole family. Perfect as a main course or to dress a nice plate of spaghetti. With a few simple ingredients – meat, stale bread, Parmesan cheese, and tomato sauce – you’ll bring to the table a dish that smells like home.
Try also these meatball recipes without eggs:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for meatballs in sauce without eggs:
- 25 oz tomato sauce
- salt
- extra virgin olive oil
- garlic
- basil
- 0.88 lbs ground veal
- 1.75 oz Parmesan cheese
- 2 oz wine
- 2 slices stale bread
- salt
- garlic
- seed oil (For frying)
Steps
To prepare the meatballs in sauce without eggs watch the video HERE.
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Prepare the sauce:
In a large pot, sauté the whole garlic clove in 2-3 tablespoons of extra virgin olive oil. Add the tomato sauce, basil, and a pinch of salt. Let it cook over low heat for about 30 minutes.
Stir occasionally. Soak the stale bread in a little water (or milk, if you prefer) until it becomes soft, then squeeze it well. In a bowl, combine the ground meat, garlic, salt, the grated Parmesan cheese, the soaked and squeezed bread,
Add the white wine. Mix well until you get a homogeneous mixture. Form medium-sized meatballs (about the size of a walnut or a little more). Heat plenty of seed oil in a pan and fry the meatballs on all sides until they are well browned.
Drain them on absorbent paper. Put the meatballs in the sauce. Cover with a lid and let them cook over low heat for about 10/20 minutes, turning the meatballs occasionally. At the end of cooking, the sauce should be slightly reduced, and the meatballs will be soft and well-flavored.
Enjoy your meal!
You can also use a meat mixture (veal and pork) for a richer taste.
Add chopped parsley to the mixture for a fresh touch. Great also the next day, reheated or used to fill a sandwich!
Add chopped parsley to the mixture for a fresh touch. Great also the next day, reheated or used to fill a sandwich!
FAQ (Questions and Answers)
Why try this recipe without eggs?!
Removing the egg does not compromise the success of the meatballs. The soaked bread and Parmesan cheese maintain the right consistency and flavor, making this version perfect even for those with intolerances or who want a lighter meal.
