These are the BEST juicy eggless meatballs you will find. Easy to make with no egg and other simple ingredients like ground beef or turkey, olive oil, cheese and seasoning. Gluten and grain free! On your table in less than 25 minutes!
Jump to:
This meal has become an almost weekly staple in our house. If you’re a fan of meatballs too, then you are probably looking for a healthy version but maybe you haven’t found one that tastes like a genuine juicy and delicious Italian meatball yet?
Search no more! These eggless meatballs are literally the best tasting meatballs I’ve made at home and super juicy despite being made with no egg.
If you cooking for individuals with allergies or have just run out of eggs, don’t worry you won’t need them! These eggless meatballs have just a few simple ingredients and in less than 25 minutes you’ll have a delicious and family friendly meal on the table.
Meatballs are a huge hit in our house and if you like them too, be sure to try these buffalo chicken meatballs, slow cooker Swedish ones or this vegan version.
What Makes This Recipe Work
- Can be baked in the oven, instant pot or slow cooker.
- Quick and easy to make by hand mixing, no need for a food processor.
- Grain and gluten free, made without breadcrumbs. Made without milk or yogurt and can be made dairy free by omitting cheese. Keto friendly and easy to adapt for allergy needs.
- Perfect beginner recipe for baby or toddlers. No eggs, no onion and smooth texture.
- Juicy and flavorful despite not being made with milk!
- Italian eggless meatballs can be made with ground beef, ground chicken, pork, sausage or turkey.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Olive oil makes a perfect egg substitute for meatballs.
- Italian seasoning or whichever all purpose seasoning blend you prefer.
- Ground meat: I used ground turkey, however you can use ground chicken, beef or sausage.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
- Step 1: Combine all of the ingredients together in a large bowl
- Step 2: Use your hands to gently incorporate all of the ingredients. You do not want to over-mix as this will lead to hard, tough meatballs.
- Step 3: Use a cookie scoop to scoop out a ball of meat. Use the size scoop that you want for the size of the meatball you want. Alternatively, if you only have a large scoop you can divide a large scoop in half to make two smaller balls.
- Step 4: Place meatballs on a parchment lined baking sheet and bake according to recipe time and size.
Expert Tips
- You can swap almond flour for oat flour make with oatmeal if desired.
- Top with homemade sauce or your favorite jarred sauce and serve with spaghetti, a side of green beans or in a sandwich for an easy weeknight meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop in sauce, in the oven at 350F or in the microwave until heated through.
- Make Ahead: Recipe can be prepped ahead up to 2 days in advance and baked in the oven when ready.
- Freezer: Assemble and freeze eggless meatballs on a baking sheet. Once frozen, store in a freezer-safe container for up to 3 months. They can be cooked straight from frozen allowing an extra few minutes per side during baking.
FAQs
Although there are many options for making meatballs with no eggs, my favorite is olive oil because of the flavor and moisture it imparts. You can also try buttermilk, plain yogurt, cheese or even unsweetened applesauce.
Some may argue if eggs are necessary for meatballs and I tend to agree. My eggless meatballs with turkey have no egg and are very tasty and juicy.
Depending on the size, meatballs take anywhere from 5 minutes per side to 12 minutes per side. For this recipe they are considered small and only took 5 minutes per side.
If baking at 350F they will take anywhere from 7-14 minutes per side. They will be considered done when an instant read thermometer reads 165F when inserted.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Eggless Meatballs
Ingredients
- 1 pound ground turkey beef, sausage or chicken also fine
- ½ cup parmesan cheese
- ⅓ cup almond flour
- ¼ cup parsley chopped
- 4 cloves garlic minced
- ¾ teaspoon salt
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Instructions
- Combine all of the ingredients together in a large bowl.
- Use your hands to gently incorporate all of the ingredients. You do not want to over-mix as this will lead to hard, tough meatballs.
- Use a cookie scoop to scoop out a ball of meat. Use the size scoop that you want for the size of the meatball you want. Alternatively, if you only have a large scoop you can divide a large scoop in half to make two smaller balls.
- Place meatballs on a parchment lined baking sheet and bake. For small meatballs bake at 350F for 6 minutes per side. For medium ones bake 8-10 minutes per side and for large meatballs bake at 12 minutes per side.
- Be sure to temp with an instant read thermometer to 165F.
Notes
- You can swap almond flour for oat flour make with oatmeal if desired.
- Top with homemade sauce or your favorite jarred sauce and serve with spaghetti, a side of green beans or in a sandwich for an easy weeknight meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop in sauce, in the oven at 350F or in the microwave until heated through.
- Make Ahead: Recipe can be prepped ahead up to 2 days in advance and baked in the oven when ready.
- Freezer: Assemble and freeze eggless meatballs on a baking sheet. Once frozen, store in a freezer-safe container for up to 3 months. They can be cooked straight from frozen allowing an extra few minutes per side during baking.
Leave a Reply