Oriana’s Thoughts On The Recipe
There’s just something about a saucy plate of Italian meatballs that makes everything feel like home, don’t you think? In my kitchen, meatballs are a regular request—and after getting tons of questions about making them egg-free, I’m excited to finally share my go-to recipe. These Eggless Italian Meatballs are juicy, tender, and full of flavor, with no eggs in sight. Whether you’re cooking for someone with an egg allergy or just ran out of eggs (hey, it happens!), this recipe has you covered with simple, everyday ingredients that really work.
What I Love About This Recipe
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 the best flavor and texture. I make mine by tearing up two slices of white bread and pulsing them in the food processor until finely ground—about 30 seconds does the trick. This gives me roughly 1 cup of breadcrumbs.
- Plain Ricotta Cheese or Yogurt: This is the secret ingredient that keeps the meatballs tender and helps bind everything together without eggs.
- Fresh Parsley: Adds a pop of color and fresh flavor.
- Parmesan Cheese: Most fresh Parmesan cheeses contain lysozyme, an enzyme derived from egg whites. If you’re avoiding eggs completely, I recommend using Pecorino Romano instead. Kraft Grated Parmesan Cheese seems to be safe, but always double-check the label to be sure.
- Fresh Onion: Grated or finely chopped, it melts right into the meat for extra flavor and moisture.
- Worcestershire Sauce: This is optional! I like to add it for extra flavor.
- Garlic Powder: Quick, easy, and packed with flavor.
- Italian Herb Seasoning: If you don’t have a pre-mixed blend on hand, just use ½ teaspoon each of dried oregano and dried basil.
- Salt and Black Pepper: To bring out all the savory goodness.
- Ground Meat: I usually use 95/5 lean ground beef, but you can mix it up! Try 1 lb ground beef + 1 lb ground pork, or even 1 lb ground beef + ½ lb ground pork + ½ lb Italian sausage (casings removed) for extra flavor.
- Olive Oil: For browning the meatballs and adding richness.
- Fresh Basil: Totally optional but highly recommended for a burst of fresh flavor at the end.
For the Tomato Sauce, You’ll Need:
- Diced Tomatoes: I love using San Marzano tomatoes for their sweetness and low acidity.
- Tomato Sauce: Adds depth and richness to the sauce.
- Water: Helps thin out the sauce just enough to let the meatballs simmer gently.
- Tomato Paste: For extra tomato flavor and a little thickness.
- Spices: I keep it simple with garlic powder and onion powder—easy and flavorful.
- Herbs: I usually use Italian seasoning, but if you don’t have any on hand, mix ½ teaspoon dried oregano with ½ teaspoon dried basil.
- Salt and Black Pepper: Season to taste!
Helpful Tip
Time-Saving Tip: If you are short of time, you can use your favorite store-bought marinara sauce. My Favorite is Rao’s.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Instead of yogurt, ricotta cheese, and Parmesan cheese, use unsweetened dairy-free yogurt, dairy-free ricotta (like Kite Hill), and Violife Just Like Parmesan.
- Gluten-Free: Instead of breadcrumbs, use gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure that your Worcestershire sauce and Italian herb seasoning are certified gluten-free, as some may include wheat-based anti-caking agents or flavorings.
- Fish-Free: Instead of Worcestershire sauce (which may contain anchovies), use a fish-free Worcestershire alternative or a mix of coconut aminos and balsamic vinegar.
- Soy-Free: Instead of Worcestershire sauce (which may contain soy), use a soy-free version or a homemade blend using coconut aminos and vinegar.
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).
Step 1 – Make The Tomato Sauce
Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.
Step 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.
Step 3 – Form The Meatballs
Form beef mixture into 1″ balls.
Step 4 – Brown The Meatballs
Heat oil in a large, high-sided skillet over medium heat. Working in batches if necessary, sear meatballs on all sides to develop a crust.
Helpful Tip
Alternatively, you can bake the meatballs. To bake meatballs, just spray the baking tray and the meatballs generously with oil and bake at 400º F -200º C for 20 minutes. I like to use a rack placed on the tray to help keep the base of the meatballs round.
Step 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.
Storing & Freezing Instructions
Store: Cooked meatballs can be stored in the refrigerator with the tomato sauce for up to 5 days.
Freeze: These meatballs can also be frozen. Let them cool completely, then transfer them 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 gently heating them on the stovetop or in the microwave.
Frequently Asked Questions
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.
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.
The obvious answer is spaghetti, which is my family’s favorite, by the way. 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.
More Eggless Meatball Recipes You’ll Love!
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- Instant Pot Teriyaki Turkey Meatballs
- Easy Greek Chicken Meatballs (Baked – No Eggs)
- Easy & Juicy Eggless Turkey Meatballs
- Easy Instant Pot Stroganoff Meatballs
- Browse more recipes…
Recipe Card
Best Eggless Italian Meatballs
Equipment
Ingredients
For The Tomato Sauce (see notes):
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- ½ cup (120 ml) 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
For The Meatballs:
- 1 cup fresh breadcrumbs (see notes)
- ½ cup plain yogurt or whole ricotta cheese – Ricotta cheese is my favorite because it makes the moistest meatballs ever!
- ½ cup fresh parsley, finely chopped
- ½ cup parmesan cheese (see notes)
- 1 cup onion, finely chopped
- 2 tablespoons Worcestershire sauce (optional)
- 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
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Tomato Sauce:
- Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.
Make the Meatballs:
- 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.
- Form beef mixture into 1" balls.
- 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. You can also bake the meatballs, go to notes for details.
- 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 sauce will be thickened.
- Five minutes before meatballs are done, stir in chopped fresh basil. Taste and adjust seasoning adding more salt and/or pepper, if necessary.
- Serve over pasta, mashed potatoes, rice or roasted veggies.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Instead of yogurt, ricotta cheese, and Parmesan cheese, use unsweetened dairy-free yogurt, dairy-free ricotta (like Kite Hill), and Violife Just Like Parmesan.
- Gluten-Free: Instead of breadcrumbs, use gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure that your Worcestershire sauce and Italian herb seasoning are certified gluten-free, as some may include wheat-based anti-caking agents or flavorings.
- Fish-Free: Instead of Worcestershire sauce (which may contain anchovies), use a fish-free Worcestershire alternative or a mix of coconut aminos and balsamic vinegar.
- Soy-Free: Instead of Worcestershire sauce (which may contain soy), use a soy-free version or a homemade blend using coconut aminos and vinegar.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Looking forward to make this recipe l can’t wait to enjoy the meat bolls.
Thank you so much x
Hello Pauline! I’m so excited for you to try the recipe! 😊 I hope you love the meatballs as much as I do. Let me know how they turn out—enjoy! ❤️🍽️✨
Delicious meatballs! I used ricotta and they are to die for and I think so delicious plain with no sauce
Hello Angela! Yay! 🎉 I’m so happy you loved the meatballs! I love using ricotta in all my meatball recipes 😍 And I totally agree, sometimes they’re so good on their own that you don’t even need sauce! Thank you for sharing your feedback, and happy cooking! 😊🍽️✨
I REALLY appreciate the comment about fresh Parmesan containing lysozyme from egg whites. That is tremendously helpful and makes a ton of sense! The blood test I took for food sensitivities had me off the charts for sensitivity to eggs, and sensitivity to Parmesan was also high. Makes sense!
The meatballs are great! I added extra oregano and baked them, and they turned out just like my Mom’s!
Hello Kate! The lysozyme ingredient in some cheese was shocking for me too. Who would have thought? Great to hear that this recipe was a hit! Thanks a lot for the review and good feedback.
Another eggless winner! Thank you for providing awesome recipes for me to make for my sister who has an egg allergy. It’s so nice to be able to include her on all the things she usually misses out on!
I also wanted to share for others who might be wondering: I subbed sour cream for plain yogurt (because I accidentally bought vanilla- oops!) and it still came out amazing!
Hello Helen! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Oh my! These were so good and a hit with the whole family! Definitely my new recipe!! I did half beef and half sausage. So good!!
Hello Sarah! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
My son had to go eggless. This recipe was a hit and it also makes a good meatloaf.
Hello Margie!! It sounds like you nailed it! I also have an eggless meatloaf recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
I made these today. I omitted the Worcestershire sauce and baked them in the oven. They were excellent. This is my new meatball recipe.
Hello Boxturtle! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I have made these meatballs several times for my grandson and they are a huge hit; with the adults as well. I have also made the recipe with ground chicken or turkey and they are just as tasty.They are also great served without sauce if you want to avoid tomato sauce in the hands of a toddler! The information included about Parmesan cheese possibly containing egg whites was most helpful and appreciated. I substituted Locatelli as suggested. We are thrilled to have a delicious eggless meatball recipe that we are confident serving to our grandson. All of your research and dedication to provide delicious eggless recipes is much appreciated.
Hello Gale!! You just made my week with your comment. I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?