These Eggless Turkey and Spinach Meatballs are very juicy, tender and packed full of flavor. They’re easy to put together … Dinner in a flash!
Eggless Turkey Meatballs Recipe
My kids Love. Love. Love meatballs. Any kind of meatballs! But making meatballs without eggs is quite challenging. They end up too dry and hard or too fragile and break when cooking. Let me tell you that I have been testing and re-testing this recipe for quite some time, and I finally nailed it!
These meatballs are easy to make, quick, and bursting with yummy flavor. In other words … they’re so good!
The thing I love about meatballs is that they’re so versatile. You can make them with pork, turkey, chicken, or beef. These meatballs are perfect over rice, some mashed potatoes, and of course over some noodles.
WHAT CAN YOU USE TO BIND MEATBALLS INSTEAD OF EGG?
There are several options to substitute eggs in meatballs:
- 2 tablespoons buttermilk per egg.
- 3 tablespoons plain yogurt per egg.
- 1/4 cup ricotta cheese per egg.
- 3 tablespoons unsweetened apple sauce per egg.
Of course, you will also need a starchy component , such as bread crumbs or saltine crackers crumbs.
MY FAVORITE EGGLESS BINDER FOR MEATBALLS
HOW TO MAKE MEATBALLS WITHOUT EGGS
When making meatballs without eggs is important to use a good binder and the right meat. Use ground beef that is no leaner than 85 percent. The fat in the meat combined with the starchy binder will help to create a moist that holds together.
As usual, I didn’t waste the opportunity to hide/camouflage some veggies to add an extra bit of wonderfulness to these meatballs. This time was spinach, but other times I’ve added red pepper, kale, quinoa, etc…
How long do you cook raw eggless meatballs in sauce?
For 1 1/2-inch meatballs (about 2 tablespoons each), simmer covered for 20 – 25 minutes, or until they reach 165°F in the middle on an instant-read thermometer.
WHY DO MY EGGLESS MEATBALLS FALL APART?
When meatballs fall apart, it’s usually the binder problem. Too much, or too little bread crumbs can make them loose. The same issue can be caused if you add too much buttermilk. Also, if the meat that you are using is too lean (leaner than 85%) this may increase the chance is your meatballs falling apart.
Can you prepare eggless meatballs the night before?
Yes! Eggless Meatballs can be shaped and kept covered in the refrigerator up to a day ahead.
How to freeze eggless meatballs
Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper and then put them in the freezer. Leave them in for 30 – 60 minutes. Then transfer them into a freezer Ziploc bag and store in the freezer for up to 2 months.
Cooked meatballs: prepare the meat mixture, form meatballs, cook them as directed in the recipe. Then, let them cool completely, put in a freezer safe container and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat as needed. You can reheat them in the stovetop, microwave, or oven.
This is an easy, comforting, budget-friendly meal that the whole family will love. You can also make the meatballs ahead of time or freeze them as needed!
Eggless Turkey and Spinach Meatballs
- 2 tablespoons buttermilk
- 1 slice sandwich bread ( or 5 saltine crackers), crushed into fine crumbs
- 1/2 cup onion, grated
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 cup chopped spinach, thawed and squeezed dry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, finely grated
- 1 pound ground turkey (no leaner than 85%)
- 2 - 3 tablespoons extra-virgin olive oil
- 1 1/2 - 2 cups jarred marinara sauce
- 1 tablespoon snipped fresh basil
- In a medium bowl combine buttermilk, crushed bread (or crackers), oinion, oregano, garlic, spinach, salt, pepper, and parmesan. Add ground turkey; mix well. Using fingers, gently mix all the ingredients until thoroughly combined.
- Form into 1 1/2-inch balls.
- Heat the oil in heavy large frying pan over medium high heat. Brown the meatballs until browned on all sides, about 5 minutes.
- Add the marinara sauce. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 -25 minutes. Taste and adjust sesoning, adding more salt and pepper, if necessary.
- Serve with mashed potatoes, rice, or pasta.
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Originally posted January 2015, photos replaced in June 2019 and post content edited to add more helpful information, no change to the recipe.