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close up of eggless meatballs on a wooden spoon topped with parsley and parmesan cheese.
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Eggless Meatballs Recipe (Juicy & Tender!)

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!
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 25 meatballs
Calories 248kcal
Author Lyndsey

Ingredients

  • 1 pound ground turkey beef, sausage or chicken also fine
  • ½ cup parmesan cheese
  • 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.
    1 pound ground turkey, ½ cup parmesan cheese, ⅓ cup almond flour, ¼ cup parsley, 4 cloves garlic, ¾ teaspoon salt, 1 teaspoon Italian seasoning, 1 tablespoon olive oil
  • 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

Store cooked leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers on the stovetop in sauce, in the oven at 350 F, or in the microwave until heated through.
The recipe can be assembled ahead of time, up to 2 days in advance, and then baked in the oven when ready.
To freeze uncooked, combine and shape the meatballs. Then, freeze the 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.

Nutrition

Serving: 5meatballs | Calories: 248kcal | Carbohydrates: 2.9g | Protein: 24g | Fat: 16.3g