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.

A white dish filled with the best eggless Italian meatballs in red tomato sauce, garnished with fresh basil and parsley.

Oriana’s Thoughts On The Recipe

These Italian Meatballs with Tomato Sauce are classic comfort food and everyone’s favorite. And now you can make the Best Eggless Italian Meatballs.

I often make meatballs at my house, and lately, I have been getting lots of questions about replacing eggs in a meatball recipe.

The secret to making meatballs without eggs is plain yogurt or ricotta cheese, which will act as a binding agent and help keep the meatballs tender and moist.

These eggless meatballs are tasty and juicy and pretty simple to make. This recipe is also great for meal prep since it freezes and reheats really well. 

Here’s how to make perfect eggless meatballs every time.

A plate of spaghetti and eggless meatballs.

Ingredients Notes & Substitutions

BEST Eggless Italian Meatballs Ingredients.

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 two slices of white bread and process until finely chopped, about 30 seconds. Two 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.
  • 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.
  • 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).

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

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.

Pro 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 more round.

How to make the BEST Eggless Italian Meatballs step by step photo 7

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.

Eggless Italian Meatballs garnished with parsley and basil

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 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.

Eggless Italian Meatballs in a skillet with a serving spoon

Frequently Asked Questions

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, 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.

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Recipe Card

A plate of spaghetti and eggless meatballs

Best Eggless Italian Meatballs

Oriana Romero
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.
4.44 from 51 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 people (4 meatballs per serving – make 40 meatballs approx.)

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
  • 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

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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. 
Oriana’s Notes
 
Tomato Sauce: Instead of making the tomato sauce, you can use 1 or 2 jars of your favorite marinara sauce.
Herbs: 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.
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, for about 30 seconds. 2 slices of white bread will make 1 cup of breadcrumbs.
Parmesan Cheese: Some cheeses may contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. I would recommend you read the label before adding it to the mixture.
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.
Baked 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 more round.
Store: Cooked meatballs can be stored with the tomato sauce in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freeze: 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: To reheat, thaw the frozen meatballs overnight in the fridge before reheating gently on the stovetop or in the microwave.
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.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 331kcalCarbohydrates: 8gProtein: 19gFat: 24gSodium: 977mgFiber: 1gSugar: 3g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine Italian
Calories 331
Keyword dinner easy eggfree Eggless meatballs sauce tomato

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4.44 from 51 votes (46 ratings without comment)

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12 Comments

  1. 5 stars
    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!

    1. 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.

  2. 5 stars
    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!

  3. 5 stars
    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!!

  4. 5 stars
    I made these today. I omitted the Worcestershire sauce and baked them in the oven. They were excellent. This is my new meatball recipe.

  5. 5 stars
    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.

    1. 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! ?