Easy Eggless Meatballs Recipe

This eggless meatball recipe creates juicy, tender meatballs using heavy cream instead of eggs as the binder. Perfect for weeknight dinners or make-ahead freezer meals, these meatballs stay moist and flavorful and pair beautifully with pasta, sandwiches, or soups.

Course main course

Cuisine American, Italian

Keyword baked, beef, comfort food, quick

Prep Time 20

Cook Time 15

Total Time 35

Servings meatballs

Calories 141

Author Gina Dickson

Equipment

Cookie Scoop

Ingredients

Prepare Ground Beef

1 lb ground beef 80/20
3/4 teaspoon baking soda

Prepare Meatballs

1 cup breadcrumbs
1 cup parmesan cheese
1 teaspoon minced garlic
1/2 cup onion chopped into small even pieces
1 teaspoon oregano dried
1 teaspoon basil dried
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons whipping cream

Instructions

Prepare Ground Beef

In a large bowl, combine 3/4 teaspoon of baking soda and 1 tablespoon of water and stir until the baking soda is dissolved.
3/4 teaspoon baking soda
Pour the baking soda solution over the ground beef and thoroughly mix it with your hands.
1 lb ground beef 80/20
Let the treated ground beef sit for approximately 15 minutes. This allows the baking soda solution to work its tenderizing magic.

Mixing The Meatballs

Preheat the oven to 350 degrees.
In a large mixing bowl, combine the meat and other ingredients. I like to wear kitchen latex gloves to keep my hands clean. Thoroughly mix the meat mixture using your hands to ensure an even distribution of ingredients.
1 cup breadcrumbs, 1 cup parmesan cheese, 1 teaspoon minced garlic, 1/2 cup onion , 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon pepper, 2 tablespoons whipping cream, 1/2 teaspoon salt
Using a two-inch cookie scoop, scoop out portions of the meat mixture to form uniform-sized meatballs. Roll each portion between your hands to shape it into a firm ball.
Place the meatballs on the prepared wire cooking rack, leaving space between each meatball for even cooking.
Bake the meatballs in a preheated oven for 5 minutes. Then, carefully flip the meatballs using tongs or a spatula, and bake for an additional 5 minutes to ensure even browning.
Note: It's important to check the internal temperature of the meatballs to ensure they are cooked thoroughly. Ground meat should reach a minimum internal temperature of 160°F (71°C) for safe consumption.

Notes

Storage and Reheating

Room Temperature: Keep cooked meatballs out no longer than 2 hours before refrigerating.
Fridge: Store in an airtight container up to 4 days.
Freezer: Freeze on a tray, then store in bags for 3 months. Label with the date.
Reheat: Warm gently in sauce on the stovetop or in the microwave until heated through.

Nutrition