If you or someone in your family is allergic to eggs, meatballs might stay away from the menu. That’s too bad, right? Could it be possible to have these munches of flavor without eggs?
Let’ find out.
How To Make Meatballs Without Eggs
It is quite challenging to make meatballs without eggs because they end up too hard and dry, or too fragile and break when cooking. The recipe we’re going to share with you is the result of numerous testing and retesting of methods, but we finally nailed it!
These eggless meatballs are everything you need them to be – they stay together, but they are moist, too. They are delicious and flavorful straight off the pan or added to a variety of dishes. They are also one of those humble foods which should be getting more attention, but too often don’t.
You know what? Homemade food which is healthy doesn’t have to be expensive.
Take these meatballs – we’re not saying that one serving is all you need for a meal. But isn’t it a great deal to be able to get a side order of meatballs which are made with superior ingredients for a low price?
One of the best things about meatballs is that they are so versatile. You can make meatballs with ground pork, beef, veal, chicken, turkey or even lamb. You can mix two or three of these for your blend, or you can stick with just one meat.
A bit of pancetta or finely chopped bacon can also be added to any of these, for smokier and richer meatballs. And of course, any raw sausage counts as ground meat too. This is a comforting, easy and budget-friendly meal that the whole family will love.
A pound of meat is just enough to make meatballs for four persons. While our meatball ratio scales up to serve more people, we don’t recommend scaling down. You want to make the full 1 pound batch of meatballs instead and freeze whatever you don’t have to eat. (Freeze the meatballs raw).
Add one handful of breadcrumbs for every pound of meat (or about ¼ cup), which will help to hold everything together. We recommend using breadcrumbs from soda or saltine crackers because they are mushier, softer and more absorbent that way.
For both textural variety and flavor, you want to add the same amount of finely chopped alliums ( shallot, onion, and garlic) as breadcrumbs – one handful per meat pound you use. If you are allergic or just can’t stand alliums, you can skip them, or add less. Be careful not to add too much, because it will compromise the structure of your meatballs.
For the meatballs:
● 250g Beef Mince
● 250g Pork Mince
● ½ pepper chopped finely
● one chili chopped finely
● one onion chopped finely
● one tablespoon paprika
● two tablespoons breadcrumbs
● pinch of salt&pepper
● flour to coat the meatballs
● oil for the sauce
For the meatballs:
● ½ pepper slightly sliced
● ½ onion sliced somewhat
● Two medium mushrooms thinly sliced
● Two large cloves of garlic thinly sliced
● One teaspoon of chili powder
● One teaspoon cayenne pepper
● One tin of chopped tomatoes
● 250ml pasta
1. Preheat oven to 400F degrees.
2. Mix in a large bowl the beef mince, the pork mince, onion, peppers, chili, chili powder, bread crumbs, paprika, salt, and pepper until it is all mixed.
3. Using a tablespoon, melon scoop or your hands scoop out small balls of the mixture and roll into little balls.These are quite delicate because they have no egg to bind them together, so you have to be gentle. This amount will probably be enough for 30 mini meatballs or 18 medium ones.
4. Roll each of the meatballs in the flour.
5. Heat the oil in the frying pan and after that, lightly fry the meatballs to brown them and seal in the juices.
6. Put them into an ovenproof dish and set aside.
7. Add the peppers, onion, garlic, and mushrooms In the same pan which you fried the meatballs and lightly brown.
8. Add the tin of chili powder, tomatoes, cayenne pepper and passata, and cook for a couple of minutes
9. Pour the sauce over meatballs and cover with foil.
10. Cook in the oven for 30 to 40 minutes, removing the foil 10 minutes before the end to brown.
11. Serve with rice or pasta.
Cooking time: 5 minutes of frying, 30-40 minutes in the oven
Preparation time: 20 minutes
There you have it, meatballs without eggs! When you prepare them this way, you won’t use eggs and will have the same, distinctive taste that meatballs can bring, without eggs. Fantastic!
For questions and suggestions, let us know in the comments sections below. If you like this recipe, feel free to share it.