These Eggless Turkey and Spinach Meatballs are very juicy, tender, and packed full of flavor. They’re easy to put together … Dinner in a flash!
EGGLESS TURKEY MEATBALLS RECIPE
My kids love. Love. Love meatballs. Any kind of meatballs! But making meatballs without eggs is quite challenging. They end up too dry and hard or too fragile and break when cooking. So let me tell you that I have been testing and re-testing this recipe for quite some time, and I finally nailed it!
These Eggless Turkey and Spinach Meatballs are easy to make, quick, and bursting with yummy flavor. In other words … they’re so good!
The thing I love about meatballs is that they’re so versatile. You can make them with pork, turkey, chicken, or beef. These meatballs are perfect over rice, some mashed potatoes, and of course, over some noodles.
Our family loves meatballs, and they make such a dinner. Try these Easy Instant Pot Stroganoff Meatballs or Instant Pot Teriyaki Turkey Meatballs if you want to change things up!
WHAT CAN YOU USE TO BIND MEATBALLS INSTEAD OF EGGS?
There are several options to substitute eggs in meatballs recipe:
- 2 tablespoons buttermilk per egg.
- 3 tablespoons of plain yogurt per egg.
- 1/4 cup ricotta cheese per egg.
- 3 tablespoons unsweetened apple sauce per egg.
Of course, you will also need a starchy component, such as bread crumbs or saltine crackers crumbs.
MY GO-TO EGGLESS BINDER FOR MEATBALLS
Here is the equation I follow to make my eggless meatballs.
1 pound meat = 1 slice of sandwich bread (crushed into fine crumbs) + 2 tablespoons buttermilk, or 5 saltines crackers (crushed into fine crumbs) + 2 tablespoons buttermilk.
HOW TO MAKE MEATBALLS WITHOUT EGGS
When making egg-free meatballs, it is important to use a good binder and the right meat. Use ground meat that is no leaner than 85 percent. The fat in the meat combined with the starchy binder will help create a moist that holds it together.
As usual, I didn’t waste the opportunity to hide/camouflage some veggies to add an extra bit of wonderfulness to these meatballs. This time was spinach, but other times I’ve added red pepper, kale, quinoa, etc.
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INGREDIENTS YOU’LL NEED
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Buttermilk
- Sandwich bread — or 5 saltine crackers, crushed into fine crumbs
- Onion — grated
- Dried oregano
- Garlic — minced
- Spinach — thawed and squeezed dry
- Salt
- Black pepper
- Parmesan cheese — finely grated
- Ground turkey — no leaner than 85%
- Extra-virgin olive oil
- Marinara sauce
- Fresh basil
HOW TO MAKE EGGLESS TURKEY AND SPINACH MEATBALLS
Detailed instructions are included in the printable recipe below (scroll down).
1 – MIX THE INGREDIENTS
In a medium bowl, combine buttermilk, crushed bread (or crackers), onion, oregano, garlic, spinach, salt, pepper, and parmesan. Add ground turkey; mix well. Using fingers, gently mix all the ingredients until thoroughly combined.
2 — COOK THE EGGLESS MEATBALLS IN THE SAUCE
Form into 1 1/2-inch ball. Heat the oil in a heavy large frying pan over medium-high heat. Brown the meatballs until browned on all sides, about 5 minutes. Add the marinara sauce. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 to 25 minutes or until they reach 165°F in the middle on an instant-read thermometer. Taste and adjust seasoning, adding more salt and pepper, if necessary. Serve with mashed potatoes, rice, or pasta.
WHY DO MY EGGLESS MEATBALLS FALL APART?
When meatballs fall apart, it’s usually the binder problem. Too much or too little bread crumbs can make them loose. The same issue can be caused if you add too much buttermilk. Also, if the meat that you are using is too lean (leaner than 85%), this may increase the chance is your egg-free meatballs falling apart.
QUICK RECIPE TIPS
- Do not over-mix the meatballs. When you over-mix the filling, you end up with dense meatballs.
- This recipe can be doubled for larger crowds.
- To crush the bread/crackers, I use a mini food processor.
- You can substitute ground turkey for ground pork, ground beef, or a mix of them.
- A cookie scoop can help portion out the meatballs easily.
STORING
Here are tips and tricks on how you can store your eggless meatballs.
MAKE AHEAD
Eggless Meatballs can be shaped and kept covered in the refrigerator up to a day ahead.
LEFTOVERS
If you have leftover meatballs, store them in an airtight container in the fridge for up to 3 to 4 days. Then, reheat the meatballs in a pan or microwave until heated through.
FREEZER
Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper and then put them in the freezer. Leave them in for 30 – 60 minutes. Then transfer them into a Ziploc freezer bag and store them in the freezer for up to 2 months.
Cooked meatballs: prepare the meat mixture, form meatballs, cook them as directed in the recipe. Then, let them cool completely, put them in a freezer-safe container and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat as needed. Then, you can reheat them on the stovetop, microwave, or oven.
MORE EGG-FREE DINNER RECIPES TO TRY
- Easy Slow Cooker Chipotle Beef Brisket
- Mexican Short Ribs
- Slow Cooker Chipotle Carnitas
- Venezuelan Shredded Beef (Carne Mechada)
- Easy Sticky Bourbon Chicken
Eggless Turkey and Spinach Meatballs
Ingredients
- 2 tablespoons ( 30 ml) buttermilk
- 1 slice sandwich bread ( or 5 saltine crackers), crushed into fine crumbs
- 1/2 cup onion, grated
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 cup (140 g approx) chopped spinach, thawed and squeezed dry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, finely grated (see notes)
- 1 pound ( 450 g) ground turkey (no leaner than 85%)
- 2 – 3 tablespoons extra-virgin olive oil
- 1 1/2 – 2 cups ( 360 – 480 g) jarred marinara sauce
- 1 tablespoon snipped fresh basil to garnish (optional)
Instructions
- In a medium bowl, combine buttermilk, crushed bread (or crackers), onion, oregano, garlic, spinach, salt, pepper, and parmesan. Mix until well combined.
- Add ground turkey; mix well. Use your hands to mix the buttermilk mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
- Form mixture into 1 1/2-inch balls.
- Heat the oil in a heavy large frying pan over medium-high heat. Brown the meatballs until browned on all sides, about 5 minutes.
- Add the marinara sauce. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 -25 minutes. Taste and adjust seasoning, adding more salt and pepper, if necessary.
- Garnish with fresh basil, if desired. Serve with mashed potatoes, rice, or pasta.
- When making meatballs without eggs is important to use a good binder and the right meat. Use ground beef that is no leaner than 85 percent. The fat in the meat combined with the starchy binder will help create a moist that holds together.
- The key to a light, juicy meatball is DON’T OVERMIX! Overworking the mixture can lead to dense meatballs.
- This recipe can be doubled for larger crowds.
- To crush the bread/crackers, I use a mini food processor.
- You can substitute ground turkey for the ground pork, ground beef, or a mix of them.
- A cookie scoop can help portion out the meatballs easily.
Nutrition
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- Glass Mixing Bowl Set
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- Mini Food Processor
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- Cookie Scoop Set
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- Cast Iron Skillet
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Originally posted January 2015, photos replaced in June 2019, and post content edited in May 2021 to add more helpful information, no change to the recipe.
