Eggless Meatballs

These eggless meatballs are quick and simple to make.

They are also very versatile, so you can customize them however you want to, to suit your tastes and your needs.

Growing up, and still today, my Mom makes meatballs by taking ground beef, shaping them into balls, and cooking them in sauce.

This is actually my favorite way to make meatballs to, to be honest.

However, they tend to come out a little misshapen. So, when I want them perfect, I use this recipe.

I’ve combined both Italian and Italian-American meatball recipes to create this one.

Like the Italian-American classic, these meatballs are large and use breadcrumbs instead of being smaller and using old bread. However, I seasoned them the way Italians do.

That said, you can easily customize these meatballs by using whatever herbs and seasoning you want. Basil, minced garlic, onions, and scallions are all great with these meatballs!

You can also use Italian seasoned bread crumbs if you want something quick and easy.

I personally like keeping my meatballs relatively simple because I like letting the pasta sauce shine.

Nutmeg may see more like something you’d put in your coffee or pumpkin pie but it is actually pretty common to find it in Italian meat dishes like lasagna. Its only a pinch but if you want you can leave it out.

History of Meatballs

The ancient Roman cookbook Apicius has many recipes for meatball.

Most every culture has developed a version of meatballs and many have made their way to the United States through immigrants who brought their cuisine with them.

The most famous meatball dish in America is spaghetti and meatballs.

Spaghetti with meatballs is an Italian-American dish whose origin stems back many dishes meatball and pasta dishes from Southern Italy.

Various recipes for pasta and meatballs are found in Abruzzo, Puglia, Sicily and other areas of southern Italy. Though generally the meatballs are smaller than the Italian-American versions.

Many Italian immigrants to the United States came from these regions and brought their recipes with them.

In their new home, they found financial success that allowed them to afford larger meatballs and richer sauces. In doing so they created an Italian-American version in New York.

Over the decades, and with the help of Lady and the Tramp, Spaghetti with Meatballs actually made its way back to Italy and is known as Spaghetti con le polpettine.

Which type of breadcrumbs is best?

Any breadcrumbs should work fine but different types of breadcrumbs can have some impact on the flavor and texture of the meatballs.

Italian styled breadcrumbs will add seasoning if you want it while panko breadcrumbs will make the meatballs have a lighter texture.

How can I make these meatballs gluten free?

To make these meatballs gluten free use gluten free potato flakes instead of breadcrumbs.

Can I use oats instead of breadcrumbs?

Yes, oats are fine to use instead of breadcrumbs.

Can I use ground chicken or turkey instead of ground beef?

Yes, you can use ground chicken or turkey or even a combination of the two instead of ground beef.

Since both chicken and turkey have a lower fat content than ground beef, you will want to add the fat back in.

You can do this by using ground thigh meat or by adding olive oil to the mixture.

Can I use lean ground beef for these meatballs?

Yes, you can use lean ground beef for these meatballs but you will want to add a little fat back in or you will be lacking flavor.

To do this you can use olive oil or 2 tablespoons of mayonnaise.

Can I use bulgar wheat instead of breadcrumbs?

Yes, just make sure to soak the bulgar wheat in hot water first to soften it.

Can I use matzo ball mix instead of breadcrumbs?

Yes, you can use matzo ball mix instead of breadcrumbs to make meatballs.

IS KOSHER Meat BETTER?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.

While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.

HOW TO DEFROST Meat

Defrosting meat in the fridge is the most highly recommended.

To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

IS IT SAFE TO REFREEZE RAW meat?

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture as it thaws, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90°F.”

Can I make meatballs ahead of time?

Yes, you can cook and then freeze these meatballs to use later.

When ready, heat them in a pan with just enough water to steam them until defrosted.