Tender and perfectly moist, this recipe proves you can easily make Meatballs Without Eggs!
Like any other sensible cook, I’ve always used eggs in my meatballs. They help with binding and keep the meat moist. But after having three kids, our family of five goes through eggs faster than I can buy them. And considering the price of eggs these days, they’re practically a luxury item. That’s why a few months ago, I took a gamble and made meatballs without eggs. Wild, right? Except it wasn’t. I used milk instead, and to my surprise, it worked way better than expected.
Granted, milk certainly isn’t a binder like eggs are. The breadcrumbs and Parmesan will need to do their part to keep these meatballs together. I also wouldn’t recommend pan-frying them since they’re a little delicate. But if you bake them? You’ll end up with tender, delicious meatballs that hold up beautifully on your pasta of choice.
Honestly, you won’t miss the egg because they taste like your classic meatballs. They’re rich and slightly herbaceous, and the Parmesan gives them a creamy nuttiness that’s the perfect complement to your favorite pasta sauce. And yes—these meatballs are plenty juicy. You get all the tenderness you’d expect from traditional meatballs without needing to use up your last two eggs.
Soaking the breadcrumbs
So, how do these meatballs stay tender and hold together without eggs? I’d like to say that I’m the dude who invented this method, but I’m not. Heck, I’m not sure who did. A buddy of mine who cooks all things Italian gave me the idea, and it’s a simple one—soak the breadcrumbs. Yep. That’s the major revelation. If you want to use the correct term, it’s called a panade. Basically, you let the breadcrumbs soak in milk for a few minutes. Before you know it, the breadcrumbs turn all soft and starchy. It’s the perfect eggless binder to keep your meatballs tender and moist.
How do I store leftovers?
Store your meatballs in an airtight container. They should stay fresh in the fridge for up to 4 days. To reheat, I recommend warming them in a sauce over low heat. That way, the meatballs won’t lose their moisture or tenderness. You can also use your microwave—do 30-second bursts until heated through.
Meatballs freeze well, too. After they cool, place them in your freezer on a baking sheet. Once the meatballs have completely frozen, transfer them to a freezer bag and store for up to 3 months.
Serving suggestions
It goes without saying, but I think you’re obligated to serve these meatballs in a Marinara Sauce. Bonus points if you also have the time for a Homemade Pasta Recipe—no worries either way. These meatballs work fine sans pasta. Go with Roasted Asparagus and a heaping helping of Buttermilk Mashed Potatoes. Or cut thick slices of home-baked Italian Bread and make some meatball sandwiches!
Meatballs without Eggs
Ingredients
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 pound ground beef 85% lean
- 3 tablespoons olive oil 2 tablespoons for the mixture and 1 tablespoon for drizzling
- 1/4 cup grated Parmesan cheese
- 1/4 cup onion finely chopped
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Instructions
- Preheat your oven to 400°F
- In a large bowl, combine the breadcrumbs and milk. Let it sit for 2 to 3 minutes so that the breadcrumbs absorb the milk and soften.
- Mix in the Parmesan, onion, parsley, garlic, salt, pepper, oregano, and olive oil. Stir gently until everything is combined.
- Add the ground beef and mix with your hands until it's just combined.
- Shape the mixture into 1 1/2-inch meatballs and place the meatballs in the fridge for about 15 minutes. This helps them firm up and retain their shape before baking.
- Place the meatballs on a baking tray lined with parchment paper. Drizzle a touch of olive oil over them to help them brown while they bake.
- Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and have an internal temperature of 160°F.
- Serve the meatballs with your favorite pasta and sauce, or enjoy them as a standalone dish with a side of veggies.
Excellent, easy to make recipe! I think this is the best meatball recipe I’ve tried.