Meatballs Recipe Without Eggs: the best eggless meatballs

Meatballs Recipe Without Eggs: the best eggless meatballs

In this article I will show you the best meatballs recipe without eggs or as it is more commonly called eggless meatballs!

Meatballs are Perfect comfort food and widely adored. Also like any childhood food, a delicious meatball reminds us of good old days, spots, and taste that exists just our memory.

While making meatballs, have you ever run out of eggs? Yeah, I can imagine that because I have been through that phase many times and what I discovered is that you can make meatballs without eggs also. I frequently make meatballs at my home, and recently, I have been getting heaps of inquiries regarding replacing eggs in meatballs formula. 

Can I make meatballs without eggs?

Meatballs without eggs possible recipe

Of course, you can make meatballs without eggs, they are easy to make, are moist and tender with the perfect meatball texture and they taste very delicious and succulent.

You can’t tell the difference easily as the eggs are just used as a binding agent. These meatballs have almost no carbs in them. They are perfect for lunch, dinner & meal preps. If you wish, you can add some sauce to it. You can try them out with so many different things like pasta and soups etc. 

What is the the best egg substitute for meatballs?

Egg substitute for meatballs

After doing a lot of research and experimenting with so many ingredients, I was amazed by the results.

Well, I never have thought that Yogurt, Milk, or Bread could turn out to be such great binding agents.

They gave the same texture as the eggs, the moister and tenderness remain the same or I should say it doubled (No Exaggeration).

After doing some tweaks I came up with these crazy and delicious meatballs. By far these are the best substitutes I know of.

Meatballs Recipe Without Eggs

Meatballs Recipe Without Eggs: the best eggless meatballs

Meatballs Recipe without Eggs

There are many ways by which you can make meatballs. Here I am giving you the simplest yet delicious recipe which I use to make meatballs at home; the ingredients are simple and are easily available out there. The method is very easy. And as a bonus recipe, I’ll teach you how to make Italian tomato sauce. Meatballs and Italian tomato sauce go hand in hand with each other. 
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Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4 People


  • ½ Cup Yogurt (Plain)
  • ½ Cup Parsley (Chopped)
  • ¼ Cup Basil (Chopped)
  • 1 Cup Onion (Chopped)
  • 2 Teaspoons Garlic powder
  • 2 Teaspoons Salt
  • 2 Teaspoons Italian seasoning
  • ¼ Teaspoons Black pepper
  • 3-4 Tbsp Olive oil
  • 2 Tbsp Worcestershire sauce
  • 2 Lb Ground beef 


  • Take a large mixing bowl and add yogurt, parsley, basil, onions, garlic powder, salt, Italian seasoning, black pepper, olive oil, Worcestershire sauce, and ground beef in the mixing bowl and mix all of these until they are combined well.

 NOTE: If you don’t have Italian seasoning you can use dried oregano, dried basil, and either as well. 

  • Make even-sized balls of the beef mixture; try dipping your fingers in water while making the balls as it won’t let the beef mixture stick to your fingers.
  • Heat oil in a high-sided skillet on medium-high heat. Get a crust on meatballs from all sides by searing it.
    NOTE: You can also bake meatballs if you feel like it; just put meatballs in a baking tray add a good amount of oil to them. And bake them for 20 minutes at 400 ̊ F or 200 ̊ C.
  • When all the meatballs are done place them in the skillet again and add the tomato sauce (The bonus Recipe) over it.
  • Cut down the flame to low and let it simmer over low flame for 15-20 mins cover it (not entirely).
  • If you want to make them tender turn them around after 20-25 mins. This will make the sauce thicker and meatballs tender.
     NOTE: Use a thermometer to check the temperature of the meatballs. It should be 106 ̊F in the core.
  • Check the seasoning and salt when the meatballs are almost done, if it lacks something like salt or seasoning add it according to taste.
  • Dish out the meatballs and some fresh chopped basil over it to make it look more tempting.
Tried this recipe?Let us know how it was!

 Now let’s look at the BONUS tomato sauce which will be a perfect hit with meatballs recipe.


  • Diced Tomatoes (1 can);
  • ½ Cups of water;
  • 2 tablespoon tomato paste;
  • 2-3 teaspoons Garlic Powder;
  • 1 teaspoon of Dried Basil;
  • 2 teaspoons onion Powder;
  • 1 teaspoon salt;
  • 1 teaspoon of Dried Oregano;
  • ¼ teaspoon black pepper;
  • 1 teaspoon of either.


  1. Put diced tomatoes, tomato paste, garlic powder, onion powder, salt, dried basil, oregano, either black pepper, and water in a mixing bowl and mix them until they are fully combined.
  2. Put this mixture in a pan and simmer it over a low-medium flame for about 10-15 mins. 
  3. When the sauce is ready pour it over the meatballs and enjoy the mouthwatering meatballs with the tomato sauce.

Are meatballs without eggs are better?

Yes, they are better in many ways as they are handy, they can be served with a lot of things like mashed potatoes, spaghetti, etc., and they can also be used as appetizers or starters.

They have fewer carbs. Also, they are good if you are allergic to eggs, eggs can cause allergies to kids especially. So if you have kids the eggless meatballs can be your go-to meal.

Tips for tastier meatballs  

Well, even a perfect recipe has some secrets in it, if you figure out those secrets you got the treasure. But finding a treasure isn’t everyone’s cup of tea.

However, I have got you covered. After a lot of hard work, research and experiments I have gathered some amazing tips and techniques for the most mouthwatering, delicious, and scrumptious meatballs:

  1. Mixing is the key, Mix all the ingredients efficiently so that you can experience the rich flavors of all the spices, herbs, and meat.
  2. Selection of the meat is the major part, choosing the right meat to get the best out of meatballs. Meats like pork, beef, or lamb have more fat than chicken and turkey. Meat with fat will result in tender meatballs whereas for the chicken and Turkey you will have to make sure you don’t overcook them.
  3. Keep things cool, by cool I mean if you are using meat with fat you don’t want it to melt down and break even before you have to prepare for the meatballs. You can pre-chill the ingredients or you can simply use a chilled bowl to mix all the ingredients.
  4. Taste the mixture when you are done mixing it. Okay, you might be thinking do we have to taste it raw? No, you don’t, just take a small lump make a patty out of it, fry it and taste it. If something is less like salt or seasoning you can fix that beforehand. And when the meatballs are ready they will be exactly how you want them to be.
  5. Be easy while making meatballs. Don’t pack them too tight. Trust me you won’t enjoy that rubbery meatball. Be light and gentle while forming the meatballs or you can use an ice cream scope for that.
  6. You can bake the meatballs instead of frying. This could be the easiest way of making delicious and spatter-free meatballs.
  7. You can always use a meat thermometer for perfectly cooked meatballs.
  8. Use an air-tight container to store the leftovers. Refrigerate it and it will make it for 4-5 days.

So, what do you think about our meatballs recipe without the eggs and tips and tricks to improve your meatballs? If you still have any question, just leave one comment below!

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