These are the BEST juicy eggless meatballs you will find! These egg-free meatballs are so easy to make. Simple ingredients like ground beef or turkey, olive oil, cheese, Italian seasoning, fresh herbs, and no egg. Quick to make in less than 25 minutes!
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Why You Should Make These Juicy Meatballs
These are the top 5 reasons to make these simple meatballs without eggs:
- Juicy, flavorful, delicious, and tender meatballs with simple ingredients and the perfect texture, even without eggs.
- Egg allergy-friendly, gluten-free, made without breadcrumbs, no milk, and no yogurt. Low-carb and keto-friendly.
- This is the perfect beginner recipe for babies or toddlers. It is kid-friendly with no eggs, no onion, and a smooth texture - perfect for the whole family!
- Quick and easy to make when you run out of eggs - done in 25 minutes with no hand mixing and no need for a food processor - great for Sunday dinners!
- Eggless meatballs can be baked in the oven, instant pot, or slow cooker.
- Try these in our Instant Pot wedding soup!
Ingredients for Making Perfect Meatballs
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Italian eggless meatballs can be made with lean ground beef, ground chicken, ground pork, chicken sausage, or turkey.
Oat flour or oatmeal will work in the place of a cup of breadcrumbs if you are adding breadcrumbs.
Italian seasoning, garlic powder, onion powder, or whichever all-purpose seasoning blend you prefer.
Salt and fresh garlic flavor the meatballs, while parsley imparts a fresh quality. Black pepper may be added for additional spice, but is not necessary
What Can I Use Instead of Egg to Bind Meatballs?
Olive oil makes a perfect egg substitute for meatballs. It provides moisture and it works as a binding agent to keep the meatballs together.
Fresh parmesan cheese adds a delicious savory and cheesy flavor and also works with almond flour to keep the meatballs from falling apart.
Almond flour works with the olive oil to keep the meatballs together. You can substitute fresh breadcrumbs if desired.
How to Make Meatballs Without Egg
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Combine all of the ingredients in a large bowl to create the meatball mixture.
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 from the meat mixture. Use the size scoop that you want for the size of the meatball you want.
Generally, I try to make mine the size of a golf ball. 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 baking sheet lined with parchment paper and bake according to recipe time and size (see the recipe card.)
How to Serve Italian Meatballs
There are many different ways to serve eggless meatballs.
Heat the meatballs in tomato sauce at a low simmer for about 5 minutes. Then, serve them with your favorite sauce - our family loves them with traditional marinara sauce along with pasta.
Zucchini noodles, zucchini rolls, or spaghetti squash noodles are a great way to enjoy these traditional meatballs while still keeping the recipe low-carb.
A meatball sub, an Italian quesadilla, or a toasty sandwich are great ways to enjoy leftover turkey meatballs.
For a simple and easy weeknight meal your whole family will love, try serving these eggless meatballs with a veggie side dish like garlic green beans and roasted red potatoes.
Expert Tips for Making Perfect Eggless Meatballs
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers on the stovetop in sauce, in the oven at 350 F, or in the microwave until heated through.
- Make Ahead: This recipe is great for meal prep! Make the meatball mixture up to two days in advance and bake in the oven when ready.
- Freezer: Assemble and freeze uncooked 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.
Recipe 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, or cheese.
Some may argue whether eggs are necessary for meatballs and I tend to believe that they are not essential. 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 homemade meatball recipe, they are considered small (golf ball-sized) and only take 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.
Other Homemade Meatballs You'll Love!
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Eggless Meatballs Recipe (Juicy & Tender!)
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.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
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Xavier D says
Hello! Can I make this without parmesan cheese? I'm trying to look for a base meatball recipe that doesn't require eggs nor dairy (challenge impossible). Sorry for weird late night comment, plotting my grocery list for later in the morning, lol.
Lyndsey says
I think so! I just like the cheese for the flavor but you could omit it.
Kate says
What if you don't have oatmeal OR almond flour?
Thanks!
Lyndsey says
you could try breadcrumbs! I've only used almond flour personally.