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.
BEST Eggless Italian Meatballs Recipe
These Italian Meatballs with Tomato Sauce are a classic comfort food and everyone’s favorite. And now you can make the Best Eggless Italian Meatballs.
I make meatballs quite often at my house and lately I have getting a lot of questions about how to replace eggs in a meatball’s recipe.
The secret to make eggless meatballs without eggs is plain yogurt, which not only will act as a biding agent but also will helps to 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.
EGGLESS ITALIAN MEATBALLS INGREDIENTS
For the meatballs you’ll need:
- Breadcrumbs
- Plain yogurt
- Fresh parsley
- Parmesan cheese
- Onion, finely chopped
- Garlic powder
- Italian herb seasoning
- Salt and black pepper
- 2 lb ground beef
- Olive oil
- Fresh basil
For the Tomato Sauce you’ll need:
- Diced tomatoes
- Tomato sauce
- Water
- Tomato paste
- Garlic powder
- Onion powder
- Italian herb seasoning (see notes)
- Salt and black pepper
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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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 TO MAKE ITALIAN MEATBALLS WITHOUT EGGS
- 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.
- 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.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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.
HOW TO STORE EGGLESS ITALIAN MEATBALLS:
Cooked meatballs can be stored with the tomato sauce in the refrigerator.
HOW TO FREEZE EGGLESS ITALIAN MEATBALLS:
These meatballs can also be frozen. Let the meatballs to cool completely, then transfer to a freezer container bag and freeze for up to 3 months.
HOW TO REHEAT EGGLESS ITALIAN MEATBALLS:
To reheat frozen meatballs, thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
What should I serve with meatballs?
The obvious answer is spaghetti, my family’s fave btw. 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.
Either way, they are delicious!
LOOKING FOR MORE EGGLESS DINNER RECIPES?
- Eggless Pumpkin Ricotta Stuffed Shells
- Easy Eggless Meatloaf
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Teriyaki Turkey Meatballs
- Easy Ground Beef for Tacos Recipe
Best Eggless Italian Meatballs
Ingredients
Tomato Sauce (see note)
- 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
Meatballs
- 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
Instructions
Tomato Sauce:
- Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.
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.
- Eggless Pumpkin Ricotta Stuffed Shells
- Easy Eggless Meatloaf
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Teriyaki Turkey Meatballs
- Easy Ground Beef for Tacos Recipe
Nutrition
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