A simple tutorial to prepare meatballs without eggs suitable for those with allergies or food intolerances, as well as for those who – for health or dietary reasons – prefer not to combine different protein sources.
The light meatballs without eggs are equally soft and flavorful.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven, Air Fryer, Stove
- Cuisine: Italian
Ingredients
For my meatballs, I used:
ground meat mix, beef and pork, lean, first cut – if you want even leaner meatballs, you can use a mix of white meat like chicken or turkey, preferably breast.
- 8.5 oz mixed ground meat (beef and pork, lean, first cut)
- 0.5 oz breadcrumbs (or whole wheat breadcrumbs)
- 0.5 oz cheese (grated: caciocavallo or grana or parmesan)
- 1 pinch garlic powder (optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
How to replace eggs in meatballs
To get egg-free meatballs that are even softer and lighter, simply add vegetables or raw or cooked greens to the basic ingredients.
Suggested Tools
- 1 Bowl
- Spoons measuring
- 1 Plate or tray
Preparation
In a bowl, combine:
– the ground meat;
– the breadcrumbs or whole wheat breadcrumbs, a 15 g measuring spoon or 1 heaping tablespoon;
– the grated cheese, a 15 g measuring spoon or 1 heaping tablespoon;
– garlic powder [optional];
– a pinch of salt;
– a pinch of pepper;
– chopped parsley if you like;
and mix the ingredients well until you get a homogeneous mixture.
To get egg-free meatballs that are even softer and lighter, simply add vegetables or greens:
– raw chopped, grated, or julienned, e.g., carrots, onions, celery, zucchini;
– cooked chopped or pureed, e.g., broccoli, cauliflower, eggplant, squash.
In a quantity as needed to get a soft but moldable dough, just like when you add eggs.With your hands, form balls, compact them by rolling them between your palms, and place them on a plate or tray.
To make equal-sized meatballs, you can use a 7.5 g or 15 g measuring spoon, depending on the desired size.
You can vary the size and shape to taste: small or medium, round or flattened.
If you are not in a hurry, place in the fridge to firm up for at least half an hour.
Your meatballs without eggs are ready to cook.
You can cook your meatballs without eggs in the oven or in an air fryer, in a pan, or in sauce.
Since it is a ground meat preparation, the meatballs must always be well-cooked and not rare to avoid the risk of foodborne diseases from pathogenic microorganisms.
Baking
Preheat the oven.
Bake in a fan oven at 356°F (180°C) for about 20 minutes.Air Fryer
Follow the instructions – program, temperature, and times – indicated in your appliance’s manual.
Check the degree of cooking from time to time.
For a detailed step-by-step procedure, you can read the complete recipe by clicking on the following link: Meatballs without eggs in air fryer.Cooking in sauce
For a detailed step-by-step procedure, you can read the complete recipe by clicking on the following link: Meatballs without eggs in sauce.In general, cooking times may vary based on the shape and size of your meatballs.
Turn them halfway through to even out the color.Meatballs are an easy second course to balance with preferably whole carbohydrates [bread, pasta, or rice] and vegetables, creating a balanced meal or a one-dish meal that helps maintain stable blood sugar levels.
– meatballs;
– meatloaf;
– hamburgers and mini hamburgers;
– meat pizza;
– meat sandwiches;
– fillings and stuffings.
Storage, Tips, and Variations
If you wish, you can keep the quantities and add an egg.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
You can flavor the mixture with herbs or spices.
Cooked meatballs can be stored in the fridge in an airtight container for a couple of days.
You can reheat them in the oven or air fryer.
FAQ (Frequently Asked Questions)
You should know this!
Since it is a ground meat preparation, it must always be well-cooked and not rare to avoid the risk of foodborne diseases from pathogenic microorganisms.
On a steak, any contamination remains superficial and is killed during cooking.
– Therefore, it is possible to eat a steak rare or undercooked.
In ground meat preparations, contamination can spread internally.
– That is why when consuming hamburgers, meatballs, or other ground meat dishes, it is important that they are thoroughly cooked and not show pink or undercooked areas.What meat for meatballs?
– beef;
– pork;
– mixed beef and pork;
– chicken;
– turkey.Cuts of meat for meatballs
For light meatballs, ask for a choice ground meat cut, which is a lean first-cut meat.
Your trusted butcher will best serve you.
For knowledge, the lean cuts are:
– topside or round for beef;
– tenderloin or loin for pork;
* the loin is a cut where the lean part is distinct from the fat part, making it easy to trim.Which ground meat for meatballs?
First-cut ground meat is leaner.
Second-cut ground meat is fattier.
For light meatballs, choose a first-cut ground meat.
