Eggless Italian Meatballs Recipe (2024)

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Eggless Italian Meatballs Recipe (4)

Table of Contents hide

1.BEST Eggless Italian Meatballs Recipe

3.How To Make Italian Meatballs Without Eggs

4.Frequently Asked Questions

6.Reheat Meatballs

7.More Eggless Meatball Recipes You’ll Love!

8.Best Eggless Italian Meatballs

BEST Eggless Italian Meatballs Recipe

These Italian Meatballs with Tomato Sauce are classic comfort food and everyone’s favorite. And now you can make the Best Eggless Italian Meatballs.

I often make meatballs at my house, and lately, I have been getting lots of questions about replacing eggs in a meatball recipe.

The secretto making meatballs without eggs is plain yogurt, which will act as a binding agent and help keep the meatballs tender and moist.

These eggless meatballs are tasty and juicy and pretty simple to make. This recipe is also great for meal prep since it freezes and reheats really well.

Here’s how to make perfect eggless meatballs every time.

Eggless Italian Meatballs Recipe (5)

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).

For the meatballs, you’ll need:

  • Breadcrumbs: I prefer using fresh breadcrumbs for this recipe. To make fresh breadcrumbs, I place 2 slices of white bread and process until finely chopped, about 30 seconds. 2 slices of white bread will make 1 cup of breadcrumbs.
  • Plain yogurt
  • Fresh parsley
  • Parmesan cheese: Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. I would recommend you substitute Parmesan cheese for Pecorino. Kraft Grated Parmesan Cheese seems to be safe, but as always, read the labels first.
  • Fresh Onion
  • Garlic powder
  • Italian herb seasoning: If you don’t have Italian herb seasoning, you can add ½ teaspoon of dried oregano + ½ teaspoon of dried basil or 1 whole teaspoon of either.
  • Salt and black pepper
  • Ground Meat: I always use 95 – 5 ground beef to make this recipe. However, feel free to use 1 lb ground beef + 1 lb ground pork or 1 lb ground beef + ½ lb ground pork + ½ lb Italian sausage casings removed.
  • Olive oil
  • Fresh basil

For the Tomato Sauce, you’ll need:

  • Diced tomatoes: I prefer San Marzano tomatoes.
  • Tomato sauce
  • Water
  • Tomato paste
  • Spices: Garlic powder + Onion Powder.
  • Herbs: I like to use Italian herb seasoning. If you don’t have Italian herb seasoning, you can add ½ teaspoon of dried oregano + ½ teaspoon of dried basil or 1 whole teaspoon of either.
  • Salt and black pepper
Eggless Italian Meatballs Recipe (6)

How To Make Italian Meatballs Without Eggs

Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).

1 – Make The Tomato Sauce

Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.

Eggless Italian Meatballs Recipe (7)
Eggless Italian Meatballs Recipe (8)

2 – Make The Meatballs Mixture

Place fresh breadcrumbs, yogurt, parsley, parmesan, onion, Worcestershire, garlic, Italian seasoning, salt, and pepper in a large mixing bowl and mix until well combined. Add ground beef; mix until well combined.

Eggless Italian Meatballs Recipe (9)
Eggless Italian Meatballs Recipe (10)
Eggless Italian Meatballs Recipe (11)
Eggless Italian Meatballs Recipe (12)

3 – Form The Meatballs

Form beef mixture into 1″ balls.

4 – Brown The Meatballs

In a large, high-sided skillet over medium heat, heat oil. Working in batches if necessary, sear meatballs on all sides to develop a crust.

Pro Tip: Alternatively, you can bake the meatballs. To bake meatballs, just spray the baking tray and the meatballs generously with oil and bake at 400º F -200º C for 20 minutes. I like to use a rack placed on the tray to help keep the base of the meatballs more round.

Eggless Italian Meatballs Recipe (13)

5 – Add The Tomato Sauce And Cook

Return all the meatballs to the skillet. Add the tomato sauce. Bring to a low simmer, reduce the heat to low, and let cook partially covered, turning the meatballs occasionally, for 25 to 30 minutes. Meatballs will be tender, and the sauce will be thickened.

Eggless Italian Meatballs Recipe (14)
Eggless Italian Meatballs Recipe (15)

Frequently Asked Questions

Can I Make Meatballs Without Eggs?

Yes, you definitely can, and you won’t even notice the difference. Instead of using eggs as a binding agent, I like to use a combination of fresh bread crumbs and plain yogurt.

How Long To Cook Meatballs?

Once browned, these 1-inch meatballs will need about 15 to 20 minutes to cook in the sauce.If you want, you can check them with a digital thermometer; the meatballs should register 160°F in the center.

What Should I Serve With Meatballs?

The obvious answer is spaghetti, my family’s fave btw. But these Eggless Italian Meatballs are super versatile. You can use them to make sandwiches or serve them with mashed potatoes, rice, or roasted veggies.

Eggless Italian Meatballs Recipe (16)

Storing & Freezing Instructions

Store Meatballs

Cooked meatballs can be stored in the refrigerator with the tomato sauce for up to 5 days.

Freeze Meatballs

These meatballs can also be frozen. Let the meatballs cool completely, then transfer to a freezer container bag and freeze for up to 3 months.

Eggless Italian Meatballs Recipe (17)

Reheat Meatballs

To reheat frozen meatballs, thaw them overnight in the fridge before reheating them gently on the stovetop or in the microwave.

Eggless Italian Meatballs Recipe (18)

More Eggless Meatball Recipes You’ll Love!

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Eggless Italian Meatballs Recipe (19)

Best Eggless Italian Meatballs

Eggless Italian Meatballs Recipe (20)Oriana Romero

These Eggless Italian Meatballs are juicy, tender and full of flavor. No eggs? No problem! Here I share how to make perfect eggless meatballs every time and you won't even notice the difference.

4.44 from 51 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 10 people (4 meatballs per serving – make 40 meatballs approx.)

Ingredients

Tomato Sauce (see note)

  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • ½ cup (120 ml) water
  • 2 tablespoons tomato paste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian herb seasoning (see notes)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Meatballs

Instructions

Tomato Sauce:

  • Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.

Meatballs:

  • Place fresh breadcrumbs, yogurt, parsley, parmesan, onion, Worcestershire, garlic, Italian seasoning, salt and pepper in a large mixing bowl and mix until well combined. Add ground beef; mix until well combined.

  • Form beef mixture into 1″ balls.

  • In a large high-sided skillet over medium heat, heat oil. Working in batches if necessary, sear meatballs on all sides to develop a crust. You can also bake the meatballs, go to notes for details.

  • Return all the meatballs to the skillet. Add the tomato sauce. Bring to a low simmer, reduce the heat to low and let cook partially covered, turning the meatballs occasionally, for 25 to 30 minutes. Meatballs will be tender and sauce will be thickened.

  • Five minutes before meatballs are done, stir in chopped fresh basil. Taste and adjust seasoning adding more salt and/or pepper, if necessary.

  • Serve over pasta, mashed potatoes, rice or roasted veggies.

Oriana’s Notes

Tomato Sauce: Instead of making the tomato sauce you can use 1 or 2 jars of your favorite marinara sauce.

Herbs: If you don’t have Italian herb seasoning you can add ½ teaspoon of dried oregano + ½ teaspoon of dried basil, or 1 whole teaspoon of either.

Breadcrumbs: I prefer using fresh breadcrumbs for this recipe. To make fresh breadcrumbs I place 2 slices of white bread and process until finely chopped, about 30 seconds. 2 slices of white bread will make 1 cup of breadcrumbs.

Parmesan Cheese: Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. I would recommend you substitute Parmesan cheese for Pecorino. Kraft Grated Parmesan Cheese seems to be safe but as always, read the labels first.

Meat: I always use 95 – 5 ground beef to make this recipe. However, feel free to use 1 lb ground beef + 1 lb ground pork, or 1 lb ground beef + ½ lb ground pork + ½ lb Italian sausage casings removed.

Baked Meatballs:To bake meatballs, just spray the baking tray and the meatballs generously with oil and bake at 400º F -200º C for 20 minutes. I like to use a rack placed on the tray to help keep the base of the meatballs more round.

Store: Cooked meatballs can be stored with the tomato sauce in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freeze: These meatballs can also be frozen. Let the meatballs cool completely, then transfer to a freezer container bag and freeze for up to 3 months.

Reheat:To reheat, thaw the frozen meatballs overnight in the fridge before reheating gently on the stovetop or in the microwave.

How Long To Cook Meatballs?

Once browned, these 1-inch meatballs will need about 15 to 20 minutes to cook in the sauce. If you want, you can check them with a digital thermometer; the meatballs should register 160°F in the center.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 331kcalCarbohydrates: 8gProtein: 19gFat: 24gSodium: 977mgFiber: 1gSugar: 3g

Rate This Recipe

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Course Main Course

Cuisine Italian

Calories 331

Keyword dinner easy eggfree Eggless meatballs sauce tomato

Welcome to my eggless kitchen!

Eggless Italian Meatballs Recipe (21)Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…

Reader Interactions

Comments

  1. Eggless Italian Meatballs Recipe (22)Kate says

    Eggless Italian Meatballs Recipe (23)
    I REALLY appreciate the comment about fresh Parmesan containing lysozyme from egg whites. That is tremendously helpful and makes a ton of sense! The blood test I took for food sensitivities had me off the charts for sensitivity to eggs, and sensitivity to Parmesan was also high. Makes sense!

    The meatballs are great! I added extra oregano and baked them, and they turned out just like my Mom’s!

    Reply

    • Eggless Italian Meatballs Recipe (24)Oriana Romero says

      Hello Kate! The lysozyme ingredient in some cheese was shocking for me too. Who would have thought? Great to hear that this recipe was a hit! Thanks a lot for the review and good feedback.

      Reply

  2. Eggless Italian Meatballs Recipe (25)Helen says

    Eggless Italian Meatballs Recipe (26)
    Another eggless winner! Thank you for providing awesome recipes for me to make for my sister who has an egg allergy. It’s so nice to be able to include her on all the things she usually misses out on!

    I also wanted to share for others who might be wondering: I subbed sour cream for plain yogurt (because I accidentally bought vanilla- oops!) and it still came out amazing!

    Reply

    • Eggless Italian Meatballs Recipe (27)Oriana Romero says

      Hello Helen! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.

      Reply

  3. Eggless Italian Meatballs Recipe (28)Sarah Mitchell says

    Eggless Italian Meatballs Recipe (29)
    Oh my! These were so good and a hit with the whole family! Definitely my new recipe!! I did half beef and half sausage. So good!!

    Reply

    • Eggless Italian Meatballs Recipe (30)Oriana Romero says

      Hello Sarah! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.

      Reply

  4. Eggless Italian Meatballs Recipe (31)Margie Gold says

    My son had to go eggless. This recipe was a hit and it also makes a good meatloaf.

    Reply

    • Eggless Italian Meatballs Recipe (32)Oriana Romero says

      Hello Margie!! It sounds like you nailed it! I also have an eggless meatloaf recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.

      Reply

  5. Eggless Italian Meatballs Recipe (33)boxturtle says

    Eggless Italian Meatballs Recipe (34)
    I made these today. I omitted the Worcestershire sauce and baked them in the oven. They were excellent. This is my new meatball recipe.

    Reply

    • Eggless Italian Meatballs Recipe (35)Oriana Romero says

      Hello Boxturtle! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.

      Reply

  6. Eggless Italian Meatballs Recipe (36)Gale says

    Eggless Italian Meatballs Recipe (37)
    I have made these meatballs several times for my grandson and they are a huge hit; with the adults as well. I have also made the recipe with ground chicken or turkey and they are just as tasty.They are also great served without sauce if you want to avoid tomato sauce in the hands of a toddler! The information included about Parmesan cheese possibly containing egg whites was most helpful and appreciated. I substituted Locatelli as suggested. We are thrilled to have a delicious eggless meatball recipe that we are confident serving to our grandson. All of your research and dedication to provide delicious eggless recipes is much appreciated.

    Reply

    • Eggless Italian Meatballs Recipe (38)Oriana Romero says

      Hello Gale!! You just made my week with your comment. I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?

      Reply

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Eggless Italian Meatballs Recipe (2024)

FAQs

What can I bind meatballs with instead of eggs? ›

Finally, for every egg your meatball recipe calls for, add ¼ cup of mashed potatoes, then prepare as usual. When using mashed potatoes as a binder for meatballs, the potato flavor won't come through very strongly, but the butter and cream will enhance other flavors in the meatballs and keep them moist.

What happens if you forget to put egg in meatballs? ›

If you forgot to grab eggs at the grocery store, don't worry. The liquid and breadcrumbs are sufficient to hold the egg-free meatballs' shape and ensure the meatballs are tender. However, we do want to add a little extra liquid to make up for the lack of egg.

Can I substitute mayo for eggs in meatballs? ›

But it's not an unusual choice, either, when you consider its parts: egg, oil, and a small amount of vinegar or lemon juice, all whisked or blended together. Because it's a stable emulsion, mayo serves as an excellent binder for meatballs. It easily slips into the role played by eggs and bread crumbs.

How many eggs do you need to bind meatballs? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

What do vegans use to bind instead of eggs? ›

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

What can I use instead of eggs to bind a recipe? ›

11 EGG SUBSTITUTES: HOW TO BAKE WITHOUT EGGS
  1. MASHED BANANA. ...
  2. APPLESAUCE. ...
  3. SILKEN TOFU. ...
  4. GROUND FLAXSEED OR CHIA SEEDS & WATER. ...
  5. YOGURT. ...
  6. BUTTERMILK. ...
  7. SWEETENED CONDENSED MILK. ...
  8. ARROWROOT POWDER OR CORNSTARCH.

Can I leave eggs out of meatballs? ›

There is no hard and fast rule that says you have to add eggs to your meatballs but it doesn't hurt. Eggs act as a binder in meatballs and meatloaf. Without them you might find the texture of your meatballs to be a little crumbly and they may fall apart if handled roughly.

What is the best binder for meatballs? ›

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

How much mayonnaise equals one egg? ›

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Is egg necessary in meatballs? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

What if I don't have an egg? ›

You can replace eggs in recipes with a variety of other foods, including applesauce, ground flaxseed, yogurt, and some kinds of tofu. Eggs are incredibly healthy and versatile, making them a popular food for many. They're especially common in baking, where nearly every recipe calls for them.

Is it better to bake meatballs at 350 or 400? ›

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

How to stop meatballs from falling apart? ›

Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart. Try soaking your breadcrumbs in milk for extra moisture and fluffiness.

Is milk or egg better for meatballs? ›

Add Milk for Moisture

A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)

Do you need eggs to bind meatballs? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

What can I use as a binder for meatballs instead of breadcrumbs? ›

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Can I use milk instead of eggs for meatballs? ›

Egg Free Meatball Ingredients

They explained that mixing milk and torn bread together will act as a binding agent and a swap for the eggs! Fresh parsley – Italian parsley adds so much flavor – be sure to NOT get the curly kind!

Can I use breadcrumbs instead of egg in meatballs? ›

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

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