Dairy-Free and Egg-Free Meatballs Recipe (2024)

FAQs

What can I bind meatballs with instead of eggs? ›

There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.

Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder. This will result in a softer-textured meatball, but it does work.

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.

Flaxseed (aka linseed)

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.

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.

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.

You can bake meatballs at both 350°F and 400°F. Baking at a higher temperature (400°F) will result in a golden brown outside and juicy inside in a shorter amount of time. A 350° F oven will still result in a juicy center too, it will just take longer to cook all the way through.

How to make meatballs stick together? ›

Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

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.

Ground flax seeds

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

Substitute binders you can use instead of an egg

Being that mayonnaise is made of eggs, it also does a great job binding the meatballs as well as adding a creaminess to the texture.

For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.

Flaxseed Meal Substitute For Egg in Meatloaf

For each whole egg called for, whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl until it thickens. Use as an effective substitute for eggs in meatloaf recipes. Add a little flour if you need to thicken it further.

For binding meatballs, veggie burgers, meatloaf and more:

Avocado works well as a binder because it has a nice concentration of fat, just like an egg, McNish said.

CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place. You can use 1/4 cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes. You can use 1/4 cup (60 grams) of plain yogurt or buttermilk to replace 1 egg.