Traditional meatballs typically rely on eggs as a binding agent. But what if you have no eggs or breadcrumbs/oats to make meatballs? It’s time to make Eggless Meatballs. They’re a perfect option for a hearty meal or a satisfying lunch without the fuss.
Contents
Eggless meatballs recipe
Eggless meatballs are a popular alternative to traditional meatballs. They are made without eggs as a binding agent. Some recipes use olive oil, milk, yogurt, or even ricotta cheese to help bind the mixture together. Others use binding pastes like panade.
However, I used a simple yet effective egg substitute: ground flaxseed. It binds the ingredients together and adds a nutty flavor to the meatballs.
These egg-free versions maintain a tender texture and rich flavor. They are kid-friendly and suitable for various dietary preferences, like those with egg allergies or intolerances.
Eggless meatballs are versatile and easy to serve in many ways. Enjoy them in sandwiches, like a Banh Mi Meatball, or make meatball subs with leftovers. They also go great over rice, zucchini noodles, spaghetti squash, or mashed potatoes.
You can pair them with vegetable sides like garlic green beans or fresh salads. For a unique twist, try Meatball Parmesan, Meatball Tagine, or Swedish-style Meatballs with lingonberry jam and dairy-free mashed potatoes.
Here’s how to make Eggless Meatballs:
Eggless Dairy free Meatballs
Nutrition
Ingredients
- 1 pound ground meat beef, turkey, pork, or chicken
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tbsp ground flaxseed as an egg substitute
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a small bowl, combine ground flaxseed with 6 tablespoons of water and let it sit for a few minutes until it thickens, creating a flax "egg" mixture.
- In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, prepared flax "egg," tomato paste, olive oil, Italian seasoning, smoked paprika, salt, and pepper. Use your hands or a spoon to mix everything until well combined. Make sure not to overmix, as it can make the meat tough.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them onto the prepared baking sheet, leaving a little space between each meatball.
- Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and slightly browned on the outside.
- Once cooked, remove the meatballs from the oven and let them cool slightly before serving. Garnish with chopped parsley if desired.
- Serve the eggless dairy-free meatballs hot with your favorite sauce or alongside pasta, rice, or vegetables for a satisfying meal.
Notes
SIMILAR RECIPES
variations
Eggless meatballs offer various delicious variations to suit different tastes and dietary needs:
- Flavor Enhancements
- Teriyaki Glazed Version is coated in a sweet and savory teriyaki sauce.
- Ginger-scallion Meatballs are infused with fresh ginger and green onions.
- Stuffed Meatballs include a 1-inch cube of cheese in the center for a gooey surprise.
- Farmhouse-Style uses unsweetened applesauce as a binder. It pairs well with pork and can be enhanced with nutmeg or cinnamon.
- Parmesan Cheese Addition adds shredded Parmesan as a binder and imparts extra flavor.
- Five-spice Meatballs are seasoned with the complex flavors of Chinese five-pice powder.
- Protein Options
- Ground Turkey or Chicken is a lighter, heart-healthy alternative to traditional beef and pork meatballs.
- Vegan Meatballs use plant-based proteins.
- Sauce Variations
- Marinara sauce is a traditional option.
- Vegan cream-based sauces offer a luxurious alternative to traditional tomato-based options. You can try cashew alfredo, coconut curry, a roasted red pepper cream, or vegan vodka sauce.
- Other sauce options include romesco, pistachio pesto, salsa verde, and mushroom gravy.
Absolutely delicious. Left out the olive oil and they still turned out amazing
That sounds amazing! So glad they turned out great even without the olive oil. Love when a recipe is flexible like that! 😊🍽️