Dairy-Free and Egg-Free Meatballs Recipe (2025)

FAQs

What can I use to bind meatballs if I don't have eggs? ›

Ricotta cheese is a great alternative for the eggs in meatballs. A good rule of thumb is one cup of ricotta cheese for every pound of ground meat. The ricotta cheese will make a good binding mixture.

Make Delicious Meatballs With One Of Many Sufficient Milk Alternatives. If you only have high-fat options, such as sour cream, heavy cream, and buttermilk, you can use one of these ingredients as an effective milk alternative.

Water: Slowly add water to the mixture before you roll the meatballs. It'll keep the meatballs nice and moist. Some reviewers prefer to use milk.

If you forgot to grab eggs at the grocery store, don't worry. The liquid and breadcrumbs are sufficient to hold the egg-free meatballs' shape and ensure the meatballs are tender. However, we do want to add a little extra liquid to make up for the lack of egg.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

Although milk may seem like the most important component in crafting delicious meatballs, a crucial step in the meatball-making process is using a panade made of milk and bread crumbs to keep the meatballs perfectly tender. This mush-like mixture is gently mixed into the meat before being rolled into balls.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.

What is the secret to making tender meatballs? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Bread crumbs mixed with buttermilk are known to be a great stand-in for eggs, as is unsweetened applesauce, which will add a hint of natural sweetness as well. And ricotta cheese will keep your meatballs together and juicy, along with added cheesy flavor.

A good rule of thumb is to bake meatballs for 20-25 minutes at 400 degrees fahrenheit. Every oven is different so the cooking time will not be the same for everyone. You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees.

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Eggs As a Binder

For recipes which use eggs primarily as a binder (such as drop cookies), use one of the possible substitutions for one egg: 1/2 of a medium banana, mashed. 1/4 cup of applesauce (or other pureed fruit)

If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Luckily cream worked well, adhering the crumbs nicely. THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.