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How to make meatballs without eggs

How to make meatballs without eggs

people icon For 4 euro icon € 2.7 /pers. calories icon 252 kcal/100g


  • 500g. mixed minced meat (beef and pork)
  • 100g. YOLANDA flour
  • 400g. crushed natural tomato
  • 400 ml. vegetable or meat broth
  • 100g. of peas
  • 50g. breadcrumbs (previous day)
  • 100 ml. whole milk
  • 1 small onion
  • 1 clove garlic
  • Fresh parsley
  • Extra virgin olive oil
  • Salt and freshly ground black pepper (to each household’s taste)

How to make meatballs without eggs.

This recipe for meatballs is so homemade and traditional, a classic of our gastronomy and today I am going to prepare it without using eggs. And in many homes it is increasingly common to find people who are allergic to this food and that does not mean they have to stop enjoying this dish.

For this I have a great ally, Yolanda flour , which allows us to replace this ingredient. It is ideal for batters and pastries, but we can also use it to make omelettes, fritters, fresh pasta, and a lot of other recipes. This flour does not contain traces of egg or milk, so it is perfect to use in vegan dishes , without products of animal origin.

To prepare some meatballs it is a luxury, and it has even given them a special touch in flavor, which we liked. On the blog you can find many meatball recipes, as it is a classic in cooking. From the most classic ones, the meatballs in sauce and the meatballs with tomato , the most seafoody ones like the delicious cuttlefish or choco meatballs or the Swedish-style meatballs .

It is an easy recipe, with basic ingredients and that will not take up much of your time in the kitchen. Also, if you have little ones at home, it is a good option to involve them in household chores and they will surely enjoy preparing the meatballs.

This specific recipe is with tomato sauce , so a good artisan bread will be great for us, so we can’t stop munching on the sauce and so that the whole family can enjoy it, including allergy sufferers. I hope you like them.

Preparation of the eggless meatball bases and the sauce or sofrito

  1. We pour the milk over the bread crumbs, so that it soaks. We reserve until we use it later to prepare the meatballs.
  2. We peel the onion and cut it into “brunoise” (into small cubes). In the casserole where we will later cook the meatballs, add a sheet of extra virgin olive oil. Sauté the onion over medium heat. We salt to taste.
  3. Add the crushed tomato and the vegetable or meat broth, the peas and stir. We leave it on medium/low heat, so that the sauce integrates and thickens.
  4. Chop the garlic and fresh parsley very finely. In a bowl, add the meat, chopped garlic, fresh parsley and 2 tablespoons of Yolanda flour (instead of egg, like the traditional recipe).
  5. Season with salt and pepper to taste. We mix everything, first with a fork and then directly with our hands.

Form, frying and final presentation of the eggless meatballs

  1. Drain the breadcrumbs, then adding them to the meat. We mix well again. We take pieces of meat, make balls and thus form the meatballs. I always make them of a medium size, not large, otherwise it would take longer to cook them. We repeat the process with the rest of the meat.
  2. In a deep plate, put the rest of the flour. Coat the meatballs, removing the excess. Next, we fry them in a pan with extra virgin olive oil. Let them be well browned, round and round.
  3. Add the meatballs to the casserole with the sauce. Cover and cook for about 30 minutes over low heat. The time is somewhat indicative, depending on the size of your meatballs.
  4. If the sauce does not cover them completely, turn them over halfway through cooking, so that they cook evenly. Taste the sauce, and adjust the salt if necessary.
  5. We turn off the heat, letting it rest for about 5 minutes before serving on the table.

As a garnish, this time they have used a classic white rice , which is perfect to accompany this dish with such a delicious sauce.

If even with the video and these step-by-step explanations of the recipe, you are not clear, I leave you a step-by-step photo of this recipe for eggless meatballs   so that they come out yes or yes. Don’t hesitate, follow these photos and they will be perfect.

Tips for eggless meatballs  

  • So that the meatballs are not greasy, it is advisable to drain them well after frying. We can leave them on absorbent paper before putting them in the casserole with the sauce.
  • The meat of the meatballs can be varied to taste: beef, pork, chicken or a mixture of any of the three. Whatever meat you choose, always make sure it is of good quality and contains some fat.
  • The spices and seasonings that we add to the meatball mixture work very well, but if you like others more or don’t have the ones we indicated, you can always adjust it to your needs.
  • When you prepare the meatballs, leave space between them, without crowding them in the pot. Otherwise, they will end up sticking together and will lose their shape and charm.
  • One of the advantages is that meatballs freeze very well, so we always make a lot of them and divide them into individual portions. It’s great to have several tapers to pull when there’s no time to cook.

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