A simple tutorial to prepare meatballs without eggs suitable for those with allergies or food intolerances, or for those who, for health or dietary reasons, prefer not to combine different protein sources.
The light meatballs without eggs are equally soft and tasty.
A basic and versatile recipe suitable for the preparation of:
– meatballs;
– meatloaf;
– hamburgers and mini hamburgers;
– meat pizza;
– meat sandwiches;
– fillings and stuffing.
How to replace eggs in meatballs
To obtain egg-free meatballs that are even softer and lighter, simply add to the basic ingredients vegetables or raw or cooked vegetables.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Electric oven, Air fryer, Stove
- Cuisine: Italian
Ingredients
For my meatballs, I used:
chosen minced meat, mixed beef and pork, lean from first cut – if you want even leaner meatballs you can use white meat mince such as chicken or turkey, preferably breast.
- 8.5 oz mixed ground meat (beef and pork, lean, first cut)
- 1 tbsp breadcrumbs (or whole grain breadcrumbs)
- 1 tbsp cheese (grated: caciocavallo, grana, or parmesan)
- 1 pinch garlic powder (optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- as needed vegetables or veggies (raw or cooked)
Suggested Tools
- 1 Bowl
- Spoons measuring
- 1 Plate or tray
Preparation
In a bowl, combine:
– the ground meat;
– the breadcrumbs or whole grain 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 desired;
and mix the ingredients well until you get a homogeneous mixture.
To get egg-free meatballs that are even softer and lighter, simply add to the basic ingredients vegetables or vegetables:
– raw chopped, grated or julienned, for example: carrots, onions, celery, zucchini;
– cooked chopped or blended, for example: broccoli, cauliflower, eggplant, pumpkin.In the quantity as needed to get a soft but moldable dough, just like when adding eggs.
With your hands, form balls, compact them by rolling them between your palms and place them on a plate or tray.
To get equal-sized meatballs, you can use a 7.5 g or 15 g scooper according to the desired size.
You can vary their size and shape to taste: small or medium, round or flat.
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, and 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 illness from pathogenic microorganisms.
Oven cooking
Preheat the oven.
Bake in a ventilated oven at 356°F (180°C) for about 20 minutes.Air fryer cooking
Follow the instructions – program, temperature, and times – indicated in your appliance’s user manual.
Check the degree of cooking from time to time.
For detailed step-by-step instructions you can read the complete recipe by clicking on the following link: Meatballs without eggs in the air fryer.Cooking in sauce
For detailed step-by-step instructions you can read the complete recipe by clicking on the following link: Meatballs without eggs in 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;
– meatloaf;
– hamburgers and mini hamburgers;
– meat pizza;
– meat sandwiches;
– fillings and stuffing.
Storage, Tips, and Variations
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
You can season 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 air fryer.
FAQ (Questions and Answers)
You Should Know!
Since it is a ground meat preparation it must always be well cooked and not rare to avoid the risk of foodborne illness from pathogenic microorganisms.
On a steak, any contamination remains on the surface and is eliminated during cooking.
– this is why you can eat a rare or undercooked steak.
In ground meat preparations, contamination can spread within.
– this is why when consuming hamburgers, meatballs, or other ground meat dishes it is 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 chosen ground meat or a lean first cut.
Your trusted butcher will be able to serve you best.
For knowledge, lean cuts are:
– beef round or rump for beef;
– tenderloin or loin for pork;
* the loin is a cut where the lean part is visibly 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 therefore, choose a first cut ground meat.
