20 Delicious Meatballs Recipes Without Eggs Easy to Make

Who says you need eggs to make mouthwatering meatballs? Whether you’re whipping up a quick weeknight dinner or craving some comfort food, our roundup of 20 Delicious Meatballs Recipes Without Eggs is here to save the day. Easy to make and packed with flavor, these recipes are perfect for every home cook in North America. Dive in and discover your new favorite meatball recipe today!

Classic Italian Meatballs Without Eggs

Who says you need eggs to make juicy, flavorful meatballs? This classic Italian recipe skips the eggs but keeps all the tenderness and taste you love.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup milk, 2 cloves minced garlic, 1 tbsp chopped parsley, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Mix gently until just combined.
2. Shape the mixture into 1.5-inch meatballs, handling as little as possible to keep them tender.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for about 4 minutes per side until browned and cooked through.
4. Serve hot over your favorite pasta or as a standalone appetizer. The milk and breadcrumbs ensure these egg-free meatballs stay moist and flavorful, with a perfect crust from the skillet.

Tip: For an extra flavor boost, simmer the cooked meatballs in your favorite marinara sauce for 10 minutes before serving.

Swedish Meatballs Egg-Free Version

Who says you need eggs to make deliciously tender Swedish meatballs? This egg-free version is just as cozy and flavorful, perfect for a comforting weeknight dinner.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup heavy cream
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, mix ground beef, breadcrumbs, milk, grated onion, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp allspice, and 1/4 tsp nutmeg until well combined.
2. Shape the mixture into small, even meatballs, about 1 inch in diameter.
3. In a large skillet over medium heat, melt 2 tbsp butter. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10 minutes. Remove and set aside.
4. In the same skillet, whisk in 2 tbsp flour to the remaining butter. Gradually add 1 1/2 cups beef broth, stirring constantly until the sauce thickens.
5. Stir in 1/2 cup heavy cream and bring to a simmer. Return the meatballs to the skillet, coating them in the sauce. Cook for another 5 minutes.
6. Sprinkle with 1 tbsp fresh parsley before serving.

The secret to these meatballs’ rich flavor? A dash of allspice and nutmeg in the mix, giving them that authentic Swedish taste without the egg.

Tip: For an extra smooth sauce, strain the beef broth before adding it to the skillet.

Turkey Meatballs No Eggs Added

These turkey meatballs are a lean, protein-packed option that skips the eggs without sacrificing moisture or flavor. Perfect for a weeknight dinner or meal prep!

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and chopped parsley. Mix well.
3. Gradually add milk to the mixture, stirring until just combined. The milk acts as a binder in place of eggs.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through.

The secret to these meatballs’ tenderness lies in the milk, which keeps them juicy without the need for eggs. Serve them over pasta, in a sub, or with your favorite dipping sauce.

Tip: For an extra flavor boost, try browning the meatballs in a skillet with a bit of olive oil before baking.

Vegan Lentil Meatballs Eggless

These Vegan Lentil Meatballs are a hearty, flavorful twist on a classic, perfect for anyone looking to add more plant-based options to their meal rotation.

Ingredients

• 1 cup cooked lentils, drained and mashed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed lentils, breadcrumbs, chopped onion, minced garlic, tomato paste, olive oil, dried oregano, salt, black pepper, and chopped parsley. Mix until well combined.
3. Shape the mixture into 12 equal-sized balls and place them on the prepared baking sheet.
4. Bake for 25 minutes, or until the meatballs are firm and golden brown on the outside.

What sets these meatballs apart is their perfect balance of texture—crispy on the outside, tender on the inside—and their rich, umami flavor that comes from the lentils and tomato paste.

Tip: For an extra flavor boost, serve these meatballs with your favorite marinara sauce and a sprinkle of nutritional yeast.

Gluten-Free Meatballs Without Eggs

Who says you need eggs to make juicy, flavorful meatballs? These gluten-free meatballs are a game-changer for anyone looking to enjoy a classic comfort food without the gluten or eggs.

Ingredients

• 1 lb ground beef
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup fresh parsley, chopped
• 1/4 cup water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, gluten-free breadcrumbs, Parmesan cheese, minced garlic, salt, black pepper, dried oregano, and chopped parsley. Mix well.
3. Add the water to the mixture and stir until everything is evenly combined. The water helps keep the meatballs moist without the need for eggs.
4. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 20 minutes, or until the meatballs are golden brown and cooked through.

The secret to these meatballs’ tenderness lies in the water and olive oil, ensuring they stay moist and flavorful without any eggs. Perfect for tossing in your favorite sauce or serving as a hearty appetizer.

Tip: For an extra flavor boost, try browning the meatballs in a skillet before baking to lock in those delicious juices.

Spicy Moroccan Meatballs Egg-Free

Spice up your dinner routine with these Spicy Moroccan Meatballs, packed with warm spices and a kick of heat—perfect for those who love bold flavors without the egg!

Ingredients

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup fresh parsley, chopped
• 1/4 cup water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, cumin, coriander, smoked paprika, cayenne pepper, salt, and parsley. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per batch.
5. Transfer the meatballs back to the baking sheet and bake for 15 minutes, or until cooked through.
6. While the meatballs are baking, add the water to the skillet to deglaze, scraping up any browned bits for extra flavor.
7. Serve the meatballs hot, drizzled with the pan juices and sprinkled with additional parsley if desired.

The combination of smoky paprika and cayenne gives these meatballs a deep, complex heat that’s balanced by the freshness of parsley. Perfect for spooning over couscous or stuffing into pita bread.

Tip: For an extra flavor boost, let the meatball mixture sit in the fridge for an hour before shaping and cooking.

BBQ Meatballs No Eggs Needed

These BBQ Meatballs are a crowd-pleaser, combining the smoky sweetness of barbecue sauce with the hearty satisfaction of meatballs—no eggs needed for binding!

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup BBQ sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, milk, chopped onion, garlic powder, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about an inch apart.
4. Bake for 20 minutes, then remove from the oven and brush each meatball with BBQ sauce.
5. Return to the oven and bake for an additional 10 minutes, or until the meatballs are cooked through and the sauce is sticky and caramelized.

The magic of these meatballs lies in their simplicity and the way the BBQ sauce transforms into a glossy, finger-licking glaze. Perfect for game day or a cozy family dinner.

Tip: For an extra kick, mix a tablespoon of hot sauce into the BBQ sauce before brushing it onto the meatballs.

Greek Style Meatballs Without Eggs

These Greek Style Meatballs are a flavorful twist on the classic, packed with herbs and spices, and perfectly tender without the need for eggs.

Ingredients

• 1 lb ground lamb or beef
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the ground lamb or beef, breadcrumbs, red onion, garlic, mint, parsley, oregano, cumin, salt, and pepper. Mix until just combined.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact but not overworked.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 4 minutes per side until golden brown and cooked through.
4. Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil.

The absence of eggs in these meatballs doesn’t compromise their tenderness, thanks to the breadcrumbs and careful mixing. Serve them with a side of tzatziki for an authentic Greek experience.

Tip: For an even more flavorful twist, let the meatball mixture rest in the fridge for 30 minutes before shaping and cooking.

Asian Inspired Meatballs Eggless

These Asian Inspired Meatballs are a delightful twist on the classic, packed with flavor and perfectly egg-free for those with dietary restrictions.

Ingredients

• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, combine ground pork, breadcrumbs, green onions, garlic, ginger, soy sauce, hoisin sauce, sesame oil, salt, and black pepper. Mix until well combined.
2. Shape the mixture into 1-inch meatballs, ensuring they are compact and hold their shape.
3. Heat vegetable oil in a large skillet over medium heat. Add meatballs in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown and cooked through.
4. Transfer cooked meatballs to a paper towel-lined plate to drain any excess oil.

The combination of hoisin and soy sauce gives these meatballs a rich, umami-packed flavor that’s irresistibly good. Serve them over rice or noodles for a complete meal.

Tip: For an extra kick, add a pinch of red pepper flakes to the meatball mixture before cooking.

Herbed Pork Meatballs No Eggs

These Herbed Pork Meatballs are a game-changer for weeknight dinners, packed with flavor and no eggs needed for binding!

Ingredients

• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground pork, breadcrumbs, Parmesan cheese, parsley, rosemary, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle olive oil over the meatballs and bake for 20 minutes, or until golden and cooked through.

The fresh herbs and Parmesan create a savory depth that makes these meatballs stand out, perfect for pairing with your favorite pasta or serving as appetizers.

Tip: For an extra crispy exterior, broil the meatballs for the last 2 minutes of cooking.

Cheesy Meatballs Without Eggs

These Cheesy Meatballs Without Eggs are a dreamy, gooey delight that’ll have everyone asking for seconds. Perfect for those who love their meatballs extra cheesy and egg-free!

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, mozzarella cheese, milk, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
2. Shape the mixture into 1-inch meatballs, ensuring each has a bit of cheese in the center for that gooey surprise.
3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for 4-5 minutes per side until golden brown and cooked through.
4. Serve hot, garnished with extra Parmesan if desired. The melted mozzarella inside creates a delightful cheesy core that’s irresistibly good.

Tip: For an even cheesier experience, let the meatballs rest for a minute after cooking; the cheese inside will get extra stringy and delicious.

Sweet and Sour Meatballs Egg-Free

These Sweet and Sour Meatballs are a delightful twist on the classic, offering a perfect balance of flavors without the need for eggs. Ideal for those with allergies or dietary preferences, they’re sure to be a hit at any gathering.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, milk, grated onion, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined, then shape into 1-inch meatballs.
3. Place meatballs on the prepared baking sheet and bake for 20 minutes, or until cooked through.
4. While the meatballs bake, whisk together ketchup, apple cider vinegar, brown sugar, soy sauce, grated ginger, remaining 1/2 tsp salt, and 1/4 tsp black pepper in a saucepan over medium heat. Bring to a simmer.
5. Stir in the cornstarch mixture and cook for 2-3 minutes, until the sauce thickens.
6. Add the baked meatballs to the sauce, stirring gently to coat. Serve warm.

The secret to these meatballs’ irresistible glaze? A quick simmer in the sauce right after baking, ensuring every bite is packed with flavor.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce.

Buffalo Chicken Meatballs No Eggs

Spice up your appetizer game with these Buffalo Chicken Meatballs that pack all the fiery flavor of wings without the mess.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/4 cup Buffalo sauce, plus more for serving
• 2 tbsp melted butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• Ranch or blue cheese dressing, for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, celery, onion, 1/4 cup Buffalo sauce, melted butter, garlic powder, salt, and black pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, until the meatballs are cooked through and slightly crispy on the outside.
5. Toss the baked meatballs in additional Buffalo sauce to coat, then serve warm with ranch or blue cheese dressing.

These meatballs are a game-changer for parties, offering the perfect bite-sized crunch with a creamy, cooling dip.

Tip: For an extra kick, add a pinch of cayenne pepper to the meatball mixture before baking.

Quinoa Meatballs Eggless Recipe

Looking for a hearty, plant-based alternative to traditional meatballs? These quinoa meatballs are packed with flavor and texture, making them a perfect addition to your weeknight dinner rotation.

Ingredients

• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for non-vegan)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg substitute (like 1 tbsp flaxseed meal mixed with 3 tbsp water)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the cooked quinoa, breadcrumbs, Parmesan cheese (if using), onion, garlic, olive oil, oregano, salt, and black pepper. Mix well.
3. Add the egg substitute to the mixture and stir until everything is evenly combined and holds together when pressed.
4. Form the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the meatballs are firm and golden brown on the outside.

These quinoa meatballs are wonderfully crispy on the outside and tender on the inside, offering a delightful contrast that even meat-lovers will appreciate.

Tip: For an extra flavor boost, try serving these meatballs with your favorite marinara sauce or over a bed of zucchini noodles.

Almond Flour Meatballs Without Eggs

These almond flour meatballs are a game-changer for anyone looking for a delicious, egg-free option that doesn’t skimp on flavor or texture.

Ingredients

• 1 lb ground beef
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, 1/2 cup almond flour, 1/4 cup grated Parmesan cheese, 1 tbsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
3. Gradually add 1/4 cup water to the mixture, stirring until just combined. The water helps bind the meatballs without eggs.
4. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
5. Drizzle the meatballs with 2 tbsp olive oil to help them brown in the oven.
6. Bake for 20-25 minutes, or until the meatballs are golden and cooked through.

The almond flour not only acts as a binder but also gives these meatballs a subtly nutty flavor and tender texture that’s hard to resist.

Tip: For an extra flavor boost, simmer the baked meatballs in your favorite marinara sauce for a few minutes before serving.

Mexican Meatballs Egg-Free

These Mexican Meatballs are a flavorful twist on the classic, packed with spices and perfect for those avoiding eggs. They’re sure to be a hit at any gathering or as a cozy weeknight dinner.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup tomato sauce
• 1/2 cup water
• 1 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a large bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 20 minutes, or until the meatballs are cooked through.
5. While the meatballs bake, heat 2 tbsp olive oil in a large skillet over medium heat. Add the tomato sauce and 1/2 cup water, stirring to combine. Bring to a simmer.
6. Add the baked meatballs to the skillet, turning to coat in the sauce. Simmer for 5 minutes.
7. Garnish with 1 tbsp chopped fresh cilantro before serving.

The smoked paprika and cumin give these meatballs a deep, smoky flavor that pairs beautifully with the tangy tomato sauce. They’re a testament to how simple ingredients can create something truly special.

Tip: For an extra kick, add a diced jalapeño to the meatball mixture before baking.

Garlic Parmesan Meatballs No Eggs

These Garlic Parmesan Meatballs are a game-changer for your weeknight dinners, offering a rich flavor without the need for eggs.

Ingredients

• 1 lb ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 3 cloves minced garlic, 1 tbsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle 2 tbsp olive oil over the meatballs and bake for 20 minutes, or until golden and cooked through.

The combination of garlic and Parmesan creates a savory crust that’s irresistibly crispy, while the inside stays juicy and tender.

Tip: For an extra flavor boost, sprinkle additional Parmesan over the meatballs right after baking.

Sun-Dried Tomato Meatballs Eggless

These Sun-Dried Tomato Meatballs are a flavorful twist on the classic, packed with rich, tangy notes and perfectly tender without the need for eggs.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped sun-dried tomatoes
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, sun-dried tomatoes, parsley, garlic powder, onion powder, salt, and pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they’re golden brown and cooked through.

The sun-dried tomatoes add a burst of umami and slight sweetness, making these meatballs irresistibly juicy and flavorful. Perfect for topping pasta or serving as appetizers.

Tip: For an extra flavor boost, try soaking the sun-dried tomatoes in warm water for 10 minutes before chopping.

Bacon Wrapped Meatballs Without Eggs

These Bacon Wrapped Meatballs are a game-changer for your appetizer spread, combining juicy meatballs with the smoky crunch of bacon—no eggs needed!

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 12 slices bacon
• 1/4 cup barbecue sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix ground beef, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce until well combined.
3. Shape the mixture into 12 even meatballs.
4. Wrap each meatball with a slice of bacon, securing the ends underneath.
5. Heat olive oil in a large skillet over medium heat. Brown the bacon-wrapped meatballs on all sides, about 2 minutes per side.
6. Transfer the meatballs to the prepared baking sheet and brush each with barbecue sauce.
7. Bake for 20-25 minutes, until the bacon is crispy and the meatballs are cooked through.

The magic here is in the bacon’s crispness enveloping the tender, flavorful meatball—creating a perfect bite every time.

Tip: For an extra smoky flavor, try using applewood smoked bacon.

Simple Beef Meatballs No Eggs

These Simple Beef Meatballs without eggs are a foolproof way to bring tender, flavorful meatballs to your table, perfect for pairing with your favorite pasta or serving as appetizers.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup milk
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined.
2. Add milk to the mixture and stir until the milk is fully incorporated and the mixture is moist.
3. Shape the mixture into 1-inch meatballs, ensuring they are compact but not overworked.
4. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, making sure not to overcrowd the pan. Cook for about 4 minutes per side, or until golden brown and cooked through.

The absence of eggs in these meatballs doesn’t compromise their tenderness, thanks to the milk acting as a binder, ensuring each bite is juicy and flavorful.

Tip: For an even more tender texture, let the meatball mixture rest in the fridge for 30 minutes before shaping and cooking.

Conclusion

We hope this roundup of 20 delicious, egg-free meatball recipes inspires your next kitchen adventure! Perfect for any home cook looking for easy, versatile options. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next meal plan. Happy cooking!