Eggless Meatballs
If you're needing a quick and satisfying weeknight dinner, these eggless meatballs are about to become your new go to meal. Packed with a juicy flavor and perfectly tender, you'd never guess they’re made without eggs.
Equipment
1 Baking Sheet
1 large mixing bowl
1 cutting board
1 paring knife
measuring cups and spoons
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.
Notes
I recommend a nonstick pan for the meatballs, so you are able to easily flip and remove them.
Use a ground beef with a 20% fat content or higher. The higher fat content provides a juicy and tender flavor.
I recommend a 4% milkfat cottage cheese.
Cottage cheese can be substituted for ricotta cheese.
Bake on the middle rack in the oven. Be sure to flip them halfway through cooking.
Nutrition
Calories: 127kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 28mgSodium: 196mgPotassium: 142mgFiber: 0.5gSugar: 1gVitamin A: 20IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Let me know how it was!