BEST Eggless Italian Meatballs Recipe
These Italian Meatballs with Tomato Sauce are classic comfort food and everyone’s favorite. And now you can make the Best Eggless Italian Meatballs.
I often make meatballs at my house, and lately, I have been getting lots of questions about replacing eggs in a meatball’s recipe.
The secret to making meatballs without eggs is plain yogurt, which not only will act as a binding agent but also will help to keep the meatballs tender and moist.
These eggless meatballs are tasty and juicy, and pretty simple to make. This recipe is also great for meal prep since it freezes and reheats really well.
Here’s how to make perfect eggless meatballs every time.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
For the meatballs, you’ll need:
- Breadcrumbs: I prefer using fresh breadcrumbs for this recipe. To make fresh breadcrumbs I place 2 slices of white bread and process until finely chopped, about 30 seconds. 2 slices of white bread will make 1 cup of breadcrumbs.
- Plain yogurt
- Fresh parsley
- Parmesan cheese: Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. I would recommend you substitute Parmesan cheese for Pecorino. Kraft Grated Parmesan Cheese seems to be safe but as always, read the labels first.
- Fresh Onion
- Garlic powder
- Italian herb seasoning: If you don’t have Italian herb seasoning you can add ½ teaspoon of dried oregano + ½ teaspoon of dried basil, or 1 whole teaspoon of either.
- Salt and black pepper
- Ground Meat: I always use 95 – 5 ground beef to make this recipe. However, feel free to use 1 lb ground beef + 1 lb ground pork, or 1 lb ground beef + ½ lb ground pork + ½ lb Italian sausage casings removed.
- Olive oil
- Fresh basil
For the Tomato Sauce, you’ll need:
- Diced tomatoes: I prefer San Marzano tomatoes.
- Tomato sauce
- Water
- Tomato paste
- Spices: Garlic powder + Onion Powder.
- Herbs: I like to use Italian herb seasoning. If you don’t have Italian herb seasoning you can add ½ teaspoon of dried oregano + ½ teaspoon of dried basil, or 1 whole teaspoon of either.
- Salt and black pepper
Time Saving Tip: If you are short of time, you can use your favorite store-bought marinara sauce. My Favorite is Rao’s.
How To Make Italian Meatballs Without Eggs
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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1 – Make The Tomato Sauce
Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.
2 – Make The Meatballs Mixture
Place fresh breadcrumbs, yogurt, parsley, parmesan, onion, Worcestershire, garlic, Italian seasoning, salt, and pepper in a large mixing bowl and mix until well combined. Add ground beef; mix until well combined.
3 – Form The Meatballs
Form beef mixture into 1″ balls.
4 – Brown The Meatballs
In a large high-sided skillet over medium heat, heat oil. Working in batches if necessary, sear meatballs on all sides to develop a crust.
Pro Tip: Alternatively, you can bake the meatballs. To bake meatballs, just spray the baking tray and the meatballs generously with oil and bake at 400º F -200º C for 20 minutes. I like to use a rack placed on the tray to help keep the base of the meatballs more round.
5 – Add The Tomato Sauce And Cook
Return all the meatballs to the skillet. Add the tomato sauce. Bring to a low simmer, reduce the heat to low, and let cook partially covered, turning the meatballs occasionally, for 25 to 30 minutes. Meatballs will be tender, and sauce will be thickened.
Frequently Asked Questions
Yes, you definitely can, and you won’t even notice the difference. Instead of using eggs as a binding agent, I like to use a combination of fresh bread crumbs and plain yogurt.
Once browned, these 1-inch meatballs will need about 15 to 20 minutes to cook in the sauce. If you want, you can check them with a digital thermometer; the meatballs should register 160°F in the center.
The obvious answer is spaghetti, my family’s fave btw. But these Eggless Italian Meatballs are super versatile. You can use them to make sandwiches or serve them with mashed potatoes, rice, or roasted veggies.
Storing & Freezing Instructions
Store Meatballs
Cooked meatballs can be stored with the tomato sauce in the refrigerator.
Freeze Meatballs
These meatballs can also be frozen. Let the meatballs cool completely, then transfer to a freezer container bag and freeze for up to 3 months.
Reheat Meatballs
To reheat frozen meatballs, thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
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Best Eggless Italian Meatballs
Equipment
Ingredients
Tomato Sauce (see note)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- ½ cup (120 ml) water
- 2 tablespoons tomato paste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon Italian herb seasoning (see notes)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Meatballs
- 1 cup fresh breadcrumbs (see notes)
- ½ cup plain yogurt
- ½ cup fresh parsley, finely chopped
- ½ cup parmesan cheese (see notes)
- 1 cup onion, finely chopped
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons Italian herb seasoning (see notes)
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 lb ground beef (see notes)
- 3 tablespoons olive oil
- ¼ cup fresh basil, chopped
Instructions
Tomato Sauce:
- Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.
Meatballs:
- Place fresh breadcrumbs, yogurt, parsley, parmesan, onion, Worcestershire, garlic, Italian seasoning, salt and pepper in a large mixing bowl and mix until well combined. Add ground beef; mix until well combined.
- Form beef mixture into 1″ balls.
- In a large high-sided skillet over medium heat, heat oil. Working in batches if necessary, sear meatballs on all sides to develop a crust. You can also bake the meatballs, go to notes for details.
- Return all the meatballs to the skillet. Add the tomato sauce. Bring to a low simmer, reduce the heat to low and let cook partially covered, turning the meatballs occasionally, for 25 to 30 minutes. Meatballs will be tender and sauce will be thickened.
- Five minutes before meatballs are done, stir in chopped fresh basil. Taste and adjust seasoning adding more salt and/or pepper, if necessary.
- Serve over pasta, mashed potatoes, rice or roasted veggies.
