Meatballs without eggs

Name: Meatballs without eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Ingredients: Pork ground 6.2 oz; Pork ground 6.3 oz; Natural plain yogurt ½ cup; Breadcrumbs to taste; Fine salt 1 tsp; Paprika 1 tsp; Powdered ginger 1 tsp; Lemon peel to taste; Shallot 1; Garlic 1 clove; Extra virgin olive oil to taste; Water 3.3 tbsp

it de fr es br

226

Calories per serving

Energy Kcal 226
Carbohydrates g 6.7
of which sugars g 2.6
Protein g 21.8
Fats g 12.4
of which saturated fat g 3.83
Fiber g 0.8
Cholesterol mg 64
Sodium mg 465

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Makes: 18
Cost: Low

PRESENTATION

Eggless meatballs are, like, a fun twist on a well-loved Italian classic. Instead of eggs, you use white yogurt to hold everything together. Really good stuff. People think eggs are the only way for meatballs to stay tender, but yogurt does a really really good job—seriously good. These eggless meatballs stay just as moist and compact as the regular ones.

What’s super interesting? The extra flavor from spices like ginger and paprika. That's a nice change from the usual Italian herbs like oregano or parsley, you know, the ones you'd find in most homes from Rome to Sicily. When you stew these meatballs without eggs—or cook them your way, which is great—you still get that familiar juicy bite. Plus, there's this surprising pop of warmth from the spices. Italian home cooks are mixing things up, adding their own spin but keeping the heart of the dish.

And look, instead of just using beef or pork, you can mix in turkey or even go plant-based. Still call it an egg-free meatball night. Yogurt is a real game changer for binding agents for eggless meatballs. It keeps everything together and adds a little creamy feel without making the dish heavy. And if you like your food with a kick, those spices really wake things up.

People all over Italy have their ways to serve polpette. Some love them stewed; others, they go for a quick pan fry—so you can experiment. With this eggless meatball recipe, you can get super creative with flavors and methods. You'll still end up with a plate that feels both familiar and new. That means more chances to find the taste and texture you really really like, without worrying about eggs.

Whether you are in Milan or Naples, these meatballs bring a fresh twist to the table. And you know what? They celebrate Italy's love for innovation in the kitchen. Eggless meatballs, for real, are a delicious adventure. Can't go wrong with trying something new!

How to prepare Meatballs without eggs

To prepare the eggless meatballs, place the ground meat mix in a bowl. Add the water 1 and plain yogurt 2. Salt and season with paprika 3,

add the ground ginger 4 and grated lemon zest. Mix to combine 6,

Now you need to add a little breadcrumbs at a time 7, mix again 8. You should achieve a homogeneous, soft yet compact mixture, so you need to adjust the exact amount of breadcrumbs to use (you will need about 1 oz). Form balls weighing 1 oz each 9, you'll get about 18 of them.

Pour a splash of oil in a pan, turn on the heat, add a clove of garlic and let it infuse 10. When it starts to brown, remove it, add the meatballs 11 and let them brown well on all sides 12.

Add a bit of hot water 13, cover with a lid 14, and let cook for 10 minutes on low heat. Serve your meatballs hot 15!

Storage

Eggless meatballs can be stored for a couple of days in the refrigerator. We recommend heating them before serving.

Alternatively, they can be frozen both raw and cooked.

Tip

Meatballs can also be cooked with tomato. After browning them, add good tomato puree and let them cook covered for about 15 minutes on low heat. If you prefer, you can add grated cheese to the mixture.

For the translation of some texts, artificial intelligence tools may have been used.

Meatballs without eggs

PRESENTATION

How to prepare Meatballs without eggs

Storage

Tip

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