Easy Meatballs Without Eggs

many small meatballs without eggs in a bowl with fresh parsley around them.

5 from 1 vote

Make simple and delicious meatballs without eggs! Tender, flavorful, and family-friendly. Enjoy them with your favorite sides, in subs, or with spaghetti and sauce.

Prep Time15

Cook Time8

Course: Appetizer, Main Course, Meat Recipes

Cuisine: American

Servings: meatballs

Calories: 109kcal

Author: Adina

Equipment

Large frying pan (nonstick) or cast iron skillet
Spatula or tongs

Ingredients

½ lb ground beef 225 g, Note 1
½ lb ground pork 225 g
2 slices white bread crusts removed, about 2 oz/ 60 g
1 small onion finely chopped
2 garlic cloves grated
1 small bunch parsley finely chopped
1 tablespoon tomato paste
1 tablespoon Dijon mustard or plain yellow mustard
2 teaspoons sweet paprika powder Note 2
½ teaspoon thyme
1 teaspoon fine sea salt
½ teaspoon ground black pepper
3 tablespoons vegetable oil divided

Instructions

Bread: Remove the crust from the bread and tear it into small pieces. Place the pieces in a small bowl and soak them in cold water (or milk) while you prepare the rest.
2 slices white bread / about 2 oz/ 60 g
Onion: Chop the onion finely. Heat 1 tablespoon of the oil in the pan and sauté the onions until translucent and very lightly golden (2-3 minutes). Remove them from the pan. You will use the same pan to cook the meatballs.
1 small onion + 1 tablespoon oil
Meatball mixture: Place the ground meat, cooked onions, grated garlic cloves, chopped parsley, tomato paste, mustard, and spices in a large bowl. Squeeze the bread and add it to the bowl. Mix well with your hand.
½ lb ground beef / 225 g + ½ lb ground pork / 225 g + 2 garlic cloves + 1 small bunch parsley + 1 tablespoon tomato paste + 1 tablespoon Dijon mustard + 2 teaspoons sweet paprika powder + ½ teaspoon thyme + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
Shape 16-18 round meatballs and place them in the refrigerator for 10 minutes.
Cook meatballs: Heat 2 tablespoons oil in the frying pan. Fry the meatballs in two batches, being careful not to overcrowd the pan. Cook them on one side until nicely browned. Flip them gently using tongs or a spatula so that they cook and get brown on all sides; it will take about 8 minutes, but check that they are cooked through. You might need to turn them a few times to ensure they cook evenly.
2 tablespoon oil
Second batch: If required, add a bit more oil when cooking the second batch.

Notes

Ground meat: You can also make these meatballs with only ground beef, pork, or ground turkey. If you use only beef, aim for medium, meaning 20% fat and 80% lean meat; otherwise, the meatballs might be too dry.
Spices: You can use any other spices or your favorite store-bought spice mixture for ground beef or meat.

Nutrition