Eggless Italian Meatballs Recipe (2024)

FAQs

What can I use instead of eggs to hold meatballs together? ›

Ricotta cheese is a great alternative for the eggs in meatballs. A good rule of thumb is one cup of ricotta cheese for every pound of ground meat.

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.

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.

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.)

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.

Chia seeds

Just like with flaxseeds, you can mix chia seeds and water to make an egg-like binding agent. Add 1 tablespoon of organic chia seeds to 2.5 tablespoons of water, then leave for 15 minutes until it has a consistency similar to jelly.

Flaxseed meal (ground flax seeds), when mixed with water, forms a gel-like consistency that mimics the binding properties of eggs in the oven.

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 is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

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.

What can I use instead of eggs to bind meatballs? There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

The Key to Tender 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.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.

The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf.