Eggless & Dairy Free Meatballs
You'll never know these meatballs are egg free and dairy free. Whether you're out of eggs or accommodating an allergy, this recipe is awesome! Use eggless meatballs for spaghetti, pasta, subs, soup, cocktail meatballs, sweet and sour meatballs and so much more.
Servings: 6 people (about 5 meatballs each)
Calories: 405kcal
Equipment
- Large sheet pan *Mine is 12x17 inches
- Baking rack *You can get away without a rack. I like using one so that excess fats drip away during baking.
- Food gloves *Convenient for rolling meatballs and easy cleanup, but not required.
- Food scale *For uniformity in meatball size! You can just eyeball it if you don't have a scale.
Ingredients
- 2 pounds ground beef *80/20% *see note below
- ½ cup panko bread crumbs *see note below
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard *Dijon or regular yellow
- 2 teaspoons Italian seasonings
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Recipe Notes:
General: Like this recipe? Try my Eggless Meatloaf! Ground beef: It's important to use a fattier ground beef for this recipe. The fat really helps bind meatballs together so they don't crumble apart in the absence of egg. Breadcrumbs: Double check ingredients label for egg and milk free. General: I like making my meatballs in the oven, but you can also sauté them on the stovetop in a large skillet.Instructions
- Preheat oven to 400℉.
- Measure ground beef and breadcrumbs into a large bowl.2 pounds ground beef, ½ cup panko bread crumbs
- Add Worcestershire sauce, mustard and seasonings.2 tablespoons Worcestershire sauce, 1 tablespoon mustard, 2 teaspoons Italian seasonings, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
- Using your hands or a spoon, mix everything together well! Be careful not to overwork the ground beef as it can become tough.
- Line your baking sheet with foil and place baking rack on top. You can leave your sheet unlined, but foil makes cleanup easier.
- Roll meat mixture into 1-inch, 1-ounce portions. You'll have about 30 meatballs when you're done.
- Bake for about 15 minutes or until a meat thermometer reads 160℉. Enjoy!
How To Store Leftovers:
- Allow meatballs to cool and place leftovers in an airtight container. Refrigerate up to 4 days or freeze up to 4 months!
Nutrition
Serving: 5meatballs (all values are approximate). | Calories: 405kcal | Carbohydrates: 4g | Protein: 27.2g | Fat: 30.8g | Fiber: 0.2g | Sugar: 0.6g