MEATBALL RECIPE WITHOUT EGGS RECIPES

Name: Best Eggless Italian Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: Italian
Ingredients: 1 can (14.5 oz) diced tomatoes; 1 can (8 oz) tomato sauce; ½ cup water; 2 tablespoons tomato paste; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon Italian herb seasoning ((see notes)); 1 teaspoon salt; ¼ teaspoon black pepper; 1 cup fresh breadcrumbs ((see notes)); ½ cup plain yogurt; ½ cup fresh parsley, (finely chopped); ½ cup parmesan cheese ((see notes)); 1 cup onion, (finely chopped); 2 tablespoons Worcestershire sauce; 2 teaspoons garlic powder; 2 teaspoons Italian herb seasoning ((see notes)); 2 teaspoons salt; ¼ teaspoon black pepper; 2 lb ground beef ((see notes)); 3 tablespoons olive oil; ¼ cup fresh basil, (chopped)

EGGLESS ITALIAN MEATBALLS RECIPE - MOMMY'S HOME COOKING

Eggless Italian Meatballs Recipe - Mommy's Home Cooking image

These Eggless Italian Meatballs are juicy, tender and full of flavor. No eggs? No problem! Here I share how to make perfect eggless meatballs every time and you won't even notice the difference.

Provided by Oriana Romero

Categories Main Course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10

Number Of Ingredients 22

Ingredients

1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
½ cup water
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon Italian herb seasoning ((see notes))
1 teaspoon salt
¼ teaspoon black pepper
1 cup fresh breadcrumbs ((see notes))
½ cup plain yogurt
½ cup fresh parsley, (finely chopped)
½ cup parmesan cheese ((see notes))
1 cup onion, (finely chopped)
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons Italian herb seasoning ((see notes))
2 teaspoons salt
¼ teaspoon black pepper
2 lb ground beef ((see notes))
3 tablespoons olive oil
¼ cup fresh basil, (chopped)

Steps:

Tomato Sauce:
Meatballs:

Nutrition Facts : Calories 331 kcal, CarbohydrateContent 8 g, ProteinContent 19 g, FatContent 24 g, SodiumContent 977 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving

HOW TO MAKE THE PERFECT MEATBALLS | YUMMLY

How to Make the Perfect Meatballs | Yummly image

Enjoy this classic Italian favorite any night of the week. The sauce tastes like it’s been cooking for hours, but simmers for only 30 minutes. Like a lot of sauce? Feel free to double that part of the recipe. You can also make the meatballs ahead of time and freeze them. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Provided by Yummly

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 19

Ingredients

3 tablespoons extra-virgin olive oil
1/2 cup chopped onions preferably Vidalia or other sweet onion
4 garlic cloves minced, divided
1/2 cup dry red wine such as Cabernet Sauvignon, Merlot, or Chianti
1 can crushed tomatoes in puree; 1 can is 28 ounces
3 tablespoons fresh flat-leaf parsley chopped, divided
1 tablespoon fresh oregano leaves chopped; or use 1/2 teaspoon dried; plus more for serving
1 1/2 teaspoons sugar
1 1/2 teaspoons salt divided, plus more to taste
1 teaspoon black pepper divided, plus more to taste
1 1/4 cups fresh breadcrumbs use 2 slices bread torn into pieces and whirled in a food processor
1/2 cup milk
1/4 cup beef broth
2 large eggs
1 pound ground chuck beef
1 pound ground pork
1/2 cup pecorino romano cheese grated, plus more for serving
1/4 teaspoon ground nutmeg
1 pound spaghetti

Steps:

For the sauce, heat olive oil in a Dutch oven or other 5- to 6-quart pot over medium heat. Add onion and cook, stirring occasionally, until tender and translucent, 5 minutes. Add half the garlic and cook 1 minute longer, stirring. Stir in wine and cook until it reduces by half, 2-3 minutes. Stir in tomatoes, 1 tablespoon parsley, the oregano, sugar, ½ teaspoon salt, and ½ teaspoon pepper. Simmer over low heat 30 minutes.
Preheat the oven to 425°. Start heating a pot of water for pasta.
Line a large sheet pan with parchment paper. While the sauce cooks, make the meatballs. Combine fresh breadcrumbs, milk, and broth in a small bowl. Let stand 5 minutes until the liquid is absorbed. (The mixture should form a paste.)
In a large bowl, whisk eggs until well blended. Add breadcrumb mixture, remaining garlic, the ground chuck, ground pork, cheese, remaining 2 tablespoons parsley, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, and the nutmeg. Mix gently just until the mixture comes together. Be careful not to overmix.
Using a cookie scoop (2 ½ tablespoon capacity), scoop the meat mixture into 24 (2-inch) balls and place ½ inch apart on the prepared sheet pan. Or, if you don’t have a cookie scoop, just shape the balls with your hands.
Bake meatballs at 425° until they’re browned and cooked through, 15-17 minutes.
While meatballs bake, cook spaghetti in boiling salted water according to package directions until al dente.
To serve, transfer meatballs to sauce with a slotted spoon and simmer about 5 minutes to heat through and coat the meatballs. Season to taste with salt and pepper. Serve meatballs and sauce over drained, cooked spaghetti. Sprinkle with extra cheese and fresh oregano if you like.
To make the meatballs ahead, bake as directed and freeze in a single layer on a baking sheet. (Once they’re frozen, you can transfer them to a zip-top freezer bag.) To reheat, make the sauce in this recipe or use your favorite jarred sauce and heat the meatballs (from frozen) in the sauce in a covered saucepan until hot.

Nutrition Facts : Calories 910 calories, CarbohydrateContent 74 grams, CholesterolContent 200 milligrams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 49 grams, SaturatedFatContent 16 grams, SodiumContent 1140 milligrams, SugarContent 7 grams, TransFatContent 1 grams

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