The eggless meatballs in sauce are soft and light.
And they are the joy of both adults and children.
Remember the scene from Lady and the Tramp?
Delicious with spaghetti!
The eggless meatballs are suitable for those with allergies or food intolerances, as well as for those – for health or dietary reasons – who prefer not to combine different protein sources.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
For the preparation of my meatballs, I used:
ground selected meat, a mix of beef and pork, lean first cut – if you want even leaner meatballs, you can use ground white meat like chicken or turkey, preferably breast.
- to taste tomato sauce
- 1 pinch garlic powder (optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste basil (or chopped parsley)
- 8.5 oz mixed ground meat (beef and pork, lean, first cut)
- 0.53 oz breadcrumbs (or whole wheat breadcrumbs)
- 0.53 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
Suggested Tools
- 1 Bowl
- Spoons measuring
- 1 Plate or tray
Preparation
Prepare plenty of tomato sauce.
For the detailed step-by-step procedure, you can read the complete recipe by clicking on the following link: homemade tomato sauce without sugar or oil during cooking.Alternatively, use a tomato passata.
Canned tomatoes, passata, and ready-made sauces often contain added sugars and other ingredients that can contribute to increased blood sugar, always read the label.
In a bowl, mix:
– 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.
With your hands form into balls, compacting them by rolling them between your palms, and place them on a plate or a tray.
To get 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 according to taste: small or medium, round or flattened.
If you’re not in a rush, refrigerate for at least half an hour to firm up.
Your eggless meatballs are ready to cook.
In a skillet, heat a sprinkle of garlic powder [optional].
Pour in the tomato sauce* and heat until it boils.
* the quantity depends on the diameter of the pan: consider that the sauce tends to reduce during cooking, I added about 13.5 oz.
The sauce doesn’t need to completely cover the meatballs as it will reduce during cooking.Add the meatballs.
Cook with a lid, preferably glass, over low heat for about 5 minutes.Turn the meatballs for even cooking.
Season with:
– salt;
– pepper.
Cook with a lid, preferably glass, over low heat for 5 to 10 minutes depending on the size of the meatballs and until the sauce is reduced.In general, cooking times can vary based on the shape and size of your meatballs.
Since this is a ground meat preparation, the meatballs should always be well cooked and not rare to avoid the risk of foodborne illnesses from pathogenic microorganisms.
After turning off the heat, add basil or chopped parsley.
Your eggless meatballs in sauce are ready.
Enjoy your meal!
The meatballs are an easy second course to balance with preferably whole grain carbohydrates [bread, pasta, or rice] and vegetables to compose a balanced meal or single dish that helps maintain stable blood sugar levels.
Cook the pasta al dente, drain it, and rinse it quickly under running water.
Meanwhile, heat the sauce with the meatballs.Move the meatballs to the edges of the pan or temporarily transfer them to a plate if you prefer to add them later.
Pour the pasta into the pan with the sauce and meatballs and stir.Plate.
Complete with the meatballs.
The pasta with meatballs in sauce is a complete dish; add your portion of vegetables to compose a balanced meal or single dish that helps maintain stable blood sugar levels.
Storage, Tips, and Variations
If desired, 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 refrigerator in an airtight container for a couple of days.
You can reheat them in the oven or a non-stick pan.
Use whole grain pasta to increase the fiber content.
FAQ (Frequently Asked Questions)
You Should Know!
Since this is a ground meat preparation it should always be well cooked and not rare to avoid the risk of foodborne illnesses from pathogenic microorganisms.
On a steak, any contamination remains superficial and is eliminated during cooking.
– this is why it’s possible to eat a rare or undercooked steak.
In ground meat preparations, contamination can spread internally.
– this is why when consuming hamburgers, meatballs, or other ground meat dishes, it’s important that the 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 Meatballs
For light meatballs, ask for a cut of selected ground meat or a lean first cut.
Your trusted butcher will be able to serve you best.
For reference, lean meat cuts are:
– round or knuckle for beef;
– tenderloin or loin for pork;
* the loin is a cut where the lean part is easily distinguishable 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 first cut ground meat.
