PARMESAN CHEESE: Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. Make sure to read the label to check that the cheese you are using is egg-free. You can also use Pecorino. QUICK TIPS:
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 create a moist that holds together.
The key to a light, juicy meatball is DON'T OVERMIX! Overworking the mixture can lead to dense meatballs.
This recipe can be doubled for larger crowds.
To crush the bread/crackers, I use a mini food processor.
You can substitute ground turkey for the ground pork, ground beef, or a mix of them.
A cookie scoop can help portion out the meatballs easily.
MAKE-AHEAD: Eggless Meatballs can be shaped and kept covered in the refrigerator up to a day ahead.FREEZE 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 Ziploc freezer bag and store them 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 them 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. Then, you can reheat them on the stovetop, microwave, or oven.Looking for more eggless meatballs recipes? Try these: