Tender Eggless Meatballs
If you’re needing a quick and satisfying weeknight dinner, these tender eggless meatballs are about to become your new go to meal. They have about 8 grams of protein per meatball and are so delicious. Packed with a juicy flavor and perfectly tender, you’d never guess they’re made without eggs. Cottage cheese is swapped for eggs for even more protein. Whether you’re catering to dietary restrictions or simply out of eggs, this recipe delivers easy and protein-packed meatballs that are sure to impress.
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The best meatball recipe without eggs! They’re incredibly easy to make and come together in no time, making them perfect for busy evenings when you need something wholesome on the table fast. Plus, they’re kid-approved! Even my kids love these meatballs. My oldest son said, “This is the best dinner ever!” the first time he had them.
Serve them over spaghetti, tuck them into a sub, or enjoy them with a side of Italian Roasted Vegetables. These versatile meatballs will quickly become a family favorite. Get ready to add this simple yet delicious recipe to your regular dinner rotation.
Ingredients
- Ground beef: I recommend a 20% fat content, so they are tender and juicy
- Plain breadcrumbs: I have also used panko breadcrumbs
- Cottage cheese: I like the 4% milk fat. You can also use ricotta cheese
- Chopped white onion
- Italian seasoning: A store-bought version typically has a blend of dried herbs including marjoram, oregano, thyme, rosemary, basil, and sage
- Garlic: Gives the meatballs great flavor
- Worcestershire sauce: infuses a savory flavor into the meatballs
- Salt
- Black pepper
How to Make Eggless Meatballs
Place all ingredients in a large mixing bowl.
Mix together until well combined.
Form 12 equally sized meatballs and placed on a greased baking sheet.
Bake for 10 minutes. Flip the meatballs to prevent burning on one side. Bake another 10 minutes until the internal temperature is 165 degrees F.
Why you will love this recipe
Tender and Juicy: these meatballs are so full of flavor with the best texture.
Eggless: Whether you are avoiding eggs or out of them, you won’t miss them at all.
Protein-Packed: These have about 8 grams of protein per meatball.
Egg substitute for meatballs
The perfect egg substitute in this recipe is cottage cheese. Cottage cheese is creamy, and the fat content helps to bind the meatballs and make them tender and flavorful.
Another great substitute is ricotta cheese.
FAQ
Can you make meatballs without eggs?
Yes, meatballs can be prepared with eggs. This recipe uses cottage cheese as a binding agent.
How to keep eggless meatballs tender?
This comes down to fat content. I would recommend using a ground beef with a 20% fat content and the cottage cheese with 4% milk fat (instead of low fat).
Substitutions
Ground beef: ground turkey or sausage
Cottage cheese: Ricotta cheese
Plain breadcrumbs: You can swap these for panko breadcrumbs
What to serve this recipe with
Side of marinara sauce
Top spaghetti or other pasta
Spaghetti Squash with Parmesan Cheese.
Serve as a meatball sub
With a side of Italian Roasted Vegetables.
Equipment needed
How to store and reheat
Store in an airtight container in the refrigerator. You can reheat at 350 degrees for a few minutes until warmed through.
Tips for Success
Use ground beef with an 80/20 fat content. The extra fat content will benefit the juicy and tender flavor in the meatballs.
Bake on the middle rack and flip halfway though baking.
Eggless Meatballs
Equipment
Ingredients
- 1 pound ground beef I recommend 20% fat content
- 1/2 cup plain breadcrumbs
- 1/2 cup cottage cheese 4% milk fat
- ¼ cup chopped white onion
- 1 tablespoon Italian seasoning
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees and lightly grease a baking sheet.
- In a large mixing bowl, combine all ingredients. Mix together until all ingredients are incorporated together.
- Prepare 12 equally sized meatballs and place on the baking sheet about an inch apart.
- Bake for 10 minutes and then flip the meatballs. This prevents the bottom of the meatball from burning and allows them to cook evenly.
- Bake for an additional 10-12 minutes until browned with an internal temperature of 165 degrees F.
- Serve with a side of marinara sauce or on top of spaghetti.
These were delicious!
Perfect weeknight dinner!