Eggless Italian Meatballs Recipe (2024)

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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).

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.

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 the sauce will be thickened.

Can I Make Meatballs Without Eggs?

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.

How Long To Cook Meatballs?

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.

What Should I Serve With Meatballs?

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 in the refrigerator with the tomato sauce for up to 5 days.

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 them overnight in the fridge before reheating them gently on the stovetop or in the microwave.

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