A simple tutorial to make egg-free meatballs suitable for those with allergies or intolerances, and also for anyone — for health or diet reasons — who prefers not to combine different protein sources.
These light egg-free meatballs are equally tender and tasty.
- Difficulty: Easy
- Cost: Budget
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Electric oven, Air fryer, Stovetop
- Cuisine: Italian
Ingredients
For my meatballs I used:
lean mixed ground meat, a blend of beef and pork, lean first cut – if you want even leaner meatballs you can use ground white meat such as chicken or turkey, preferably breast.
- 8.5 oz mixed ground meat (beef and pork, lean first cut (about 0.5 lb))
- 1 tbsp breadcrumbs (or whole-wheat breadcrumbs)
- 1 tbsp grated cheese (caciocavallo, Grana, or Parmesan)
- 1 pinch garlic powder (optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
How to replace eggs in meatballs
To obtain egg-free meatballs that are even softer and lighter it is enough to add raw or cooked vegetables or produce to the basic ingredients.
Suggested tools
- 1 Bowl
- Measuring Spoons measuring set
- 1 Plate or tray
Preparation
In a bowl, combine:
– the ground meat;
– the breadcrumbs or whole-wheat breadcrumbs, a 1 tbsp scoop;
– the grated cheese, a 1 tbsp scoop;
– garlic powder [optional];
– a pinch of salt;
– a pinch of pepper;
– chopped parsley if you like;
and mix well until you obtain a homogeneous mixture.
To obtain egg-free meatballs that are even softer and lighter it is enough to add raw or cooked vegetables or produce to the basic ingredients:
– raw, minced, grated or julienned, for example: carrots, onions, celery, zucchini;
– cooked, minced or pureed, for example: broccoli, cauliflower, eggplant, pumpkin.
Use enough quantity as needed to obtain a dough that is soft but moldable, just like when eggs are added.With your hands, form balls, compact them by rolling between your palms and place them on a plate or tray.
To get uniform meatballs you can use a measuring scoop of 7.5 g (about 1/2 tablespoon) or 15 g (about 1 tablespoon) depending on the desired size.
You can vary size and shape to taste: small or medium, round or flattened.
If you are not in a hurry, chill in the refrigerator to firm up for at least half an hour.
Your egg-free meatballs are ready to cook.
You can cook your egg-free meatballs in the oven or in an air fryer, in a skillet, or in sauce.
Since this is a ground meat preparation, meatballs must always be thoroughly cooked and not served rare to avoid the risk of foodborne illness from pathogenic microorganisms.
Oven baking
Preheat the oven.
Bake in a convection oven at 356°F for about 20 minutes.Air fryer cooking
Follow the program, temperature, and timing instructions given in your appliance manual.
Check the degree of doneness from time to time.
For a step-by-step procedure you can read the full recipe at the following link: Egg-free meatballs in the air fryer.Cooking in sauce
For the detailed step-by-step procedure you can read the full recipe at the following link: Egg-free meatballs in tomato sauce.In general, cooking times may vary depending on the shape and size of your meatballs.
Turn them halfway through cooking to even out the color.Meatballs are an easy main course to balance with carbohydrates, preferably wholegrain (bread, pasta or rice) and vegetables to compose a balanced meal or one-dish meal that helps maintain stable blood glucose.
– meatballs;
– meatloaf;
– hamburgers and mini hamburgers;
– meat pizza;
– meat sandwiches;
– fillings and stuffings.
Storage, tips and variations
If you prefer, you can keep the same quantities and add one egg.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
You can flavor the mixture with aromatic herbs or spices.
Cooked meatballs can be stored in the refrigerator in an airtight container for a couple of days.
You can reheat them in the oven or in an air fryer.
FAQ (Questions and Answers)
Important to know!
Since this is a ground meat preparation, it must always be thoroughly cooked and not served rare to avoid the risk of foodborne illness from pathogenic microorganisms.
On a steak any contamination tends to remain on the surface and is eliminated during cooking.
– for this reason it is possible to eat a steak rare or medium-rare.
In ground meat preparations contamination can spread throughout the product.
– for this reason, when consuming hamburgers, meatballs, or other dishes made with ground meat it is important that cooking is complete and there are no pink or undercooked areas.What meat for meatballs?
– beef;
– pork;
– mixed beef and pork;
– chicken;
– turkey.Cuts of meat for light meatballs
For light meatballs ask for a lean ground cut — that is, a lean first cut. Your trusted butcher will advise you.
For reference, lean cuts are:
– top round or knuckle for beef;
– tenderloin or loin for pork;
* loin is a cut where the lean part is visually distinct from the fat, so it is easy to trim.Which type of ground meat for meatballs?
First-cut ground meat is leaner.
Second-cut ground meat has more fat.
For light meatballs choose first-cut ground meat.
