Lately, I’ve been receiving an influx of questions and requests from my readers who are seeking guidance on modifying recipes to accommodate various allergies, such as egg and dairy and eggless meatballs and spaghetti. I understand the struggle of finding delicious alternatives that don’t compromise on taste, so I’ve taken it upon myself to experiment and create new and easy recipes that can help accommodate different dietary needs. My goal? To find ways to remove these common allergens without sacrificing flavor and enjoyment.
One particular recipe that has been on my mind is for egg-free meatballs. As a self-proclaimed pasta enthusiast—spaghetti and homemade meatballs are some of my favorite meals—I wanted to experiment with my original recipe and create a version that would be just as juicy, flavorful, and satisfying as the traditional meatballs, but without the need for eggs.
I knew that by removing eggs from this meatball recipe, the recipe would be able to cater to a wider audience, including those with an egg allergy, dietary restrictions, or personal preferences. And with one less ingredient, this has definitely become a staple homemade meatball recipe.
In this blog post, I will talk about the importance of eggs and what we can do to replace them and walk you through a straightforward step-by-step process of making these perfect eggless, juicy meatballs with just a handful of simple ingredients, along with a delicious spaghetti sauce that the entire family will enjoy.
The Importance of Eggs in Meatballs
So let’s talk about what the eggs are for in meatball recipes. Eggs play a crucial role in traditional meatball recipes for several reasons. They act as a binding agent, holding the meatball mixture together during cooking and preventing it from falling apart. Eggs also contribute to the tenderness and juiciness of the meatballs by retaining moisture. Additionally, they add a subtle richness and flavor enhancement to the mixture. While eggs are common in meatball recipes, alternative binding agents can be used to create equally delicious meatballs without them.
What to Use to Replace Eggs
I haven’t experimented with other egg alternatives, but there are several different ways you can also explore (will be trying a few of these next time!). Here are a few popular egg substitutes that can effectively bind the meatball mixture together:
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- Flaxseed or Chia Seeds: Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water to create a gel-like mixture. Let it sit for a few minutes until it thickens, then use it as a binding agent in place of eggs. A great option for gluten-free meatballs.
- Mashed Potatoes: Cook and mash a small potato until smooth, then incorporate it into the meatball mixture. The starch in the potatoes helps bind the ingredients together.
- Silken Tofu: Blend or mash silken tofu until smooth, and use it as a replacement for eggs. It adds moisture and helps bind the meatball mixture.
- Unsweetened Applesauce: Use unsweetened applesauce as a substitute for eggs. It adds moisture and helps bind the ingredients together.
- Yogurt: Plain yogurt can be used as a binding agent in meatballs. It adds moisture and helps hold the mixture together. Opting for low-fat or non-fat varieties can help reduce the overall fat content of the meatballs.
- Breadcrumbs or Oats: Increasing the amount of breadcrumbs or oats in the mixture is a great way to absorb moisture and act as a binding agent.
When using these egg replacements, it’s important to consider the texture and moisture content of the meatball mixture. You may need to adjust the quantities of other ingredients to achieve the desired consistency.
Experimenting with different egg substitutes can be a fun and creative way to cater to dietary restrictions or personal preferences while still enjoying delicious meatballs. Feel free to try out different combinations and find the one that works best for you to create your perfect meatballs.
In my recipe below, you’ll see I’ve incorporated a mixture of bread and almond milk. The bread acts as the binding agent, while the almond milk contributes moisture, creaminess, and a hint of nuttiness, really filling in the gaps that eggs traditionally provide.
Making the Meatball Sauce
Now, let’s delve into the sauce. This is a favorite pasta sauce that my whole family enjoys. Brace yourself, because I have an unexpected secret weapon. Are you ready for it? Teriyaki sauce. Yes, you read that right—by incorporating teriyaki sauce into the spaghetti sauce, it unlocks a whole new level of deliciousness with that extra flavor of umami that has you craving more.
Teriyaki sauce, with its unique blend of savory and sweet flavors, adds an unexpected twist to the traditional tomato sauce. The umami-rich ingredients, such as garlic, ginger, and sometimes even a hint of sesame oil, create a depth of flavor like no other. What I love about this recipe below is I cook my meatballs directly in the sauce, so it absorbs all the delicious flavors.
So whether you’re catering to dietary restrictions, seeking alternatives to traditional recipes, or simply looking for a delicious and unique twist, these egg-free meatballs and spaghetti sauce are sure to satisfy your cravings. So go ahead, check out my recipe card below, roll up your sleeves create these perfect eggless meatballs, and get ready to enjoy a meal that is both comforting and exciting. Happy cooking!
Best Eggless Meatballs And Spaghetti
INGREDIENTS:
Spaghetti Sauce:
- 5 pounds spaghetti of choice
- 2 tablespoons cooking oil
- 1/2 medium onion, small dice
- 2, 24 oz jars marinara sauce
- 1/4 cup teriyaki sauce (My favorite sauce: Soy Vay Veri Veri Teriyaki Marinade Sauce)
Meatballs:
- 1/2 medium onion, small dice
- 2 pounds lean ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup almond milk
- 3 slices whole wheat sandwich bread, crumbled up to make fresh breadcrumbs
DIRECTIONS:
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- Cook spaghetti according to package
- In a large pot, sauté the onions until golden brown. Add in the marinara and teriyaki and bring to a very low simmer.
- To make the meatballs, in a large bowl mix together the onions, beef, salt, and pepper.
- In a small bowl, crumble the bread into the milk and let it absorb the liquid.
- Pour the whole mixture into the meat mixture and blend together until incorporated. Roll out meatballs in the size of a golf ball or use a cookie scoop and then place them into sauce. Keep mixing around very gently to completely submerge in the sauce.
- Let simmer 30-40 minutes. Serve overcooked spaghetti and enjoy!
The Best Eggless Meatballs And Spaghetti
Ingredients
INGREDIENTS:
Spaghetti Sauce Ingredients:
- 1.5 lbs. spaghetti of choice
- 2 Tbsp. cooking oil
- 1/2 medium onion small dice
- 2 24 oz. jars marinara sauce
- 1/4 cup teriyaki sauce My favorite sauce: Soy Vay Veri Veri Teriyaki Marinade Sauce
Meatball Ingredients:
- 1/2 medium onion small dice
- 2 lbs. lean ground beef
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup almond milk
- 3 slices whole wheat sandwich bread crumbled up to make fresh breadcrumbs
Instructions
DIRECTIONS:
- Cook spaghetti according to package
- In a large pot, sauté the onions until golden brown. Add in the marinara and teriyaki and bring to a very low simmer.
- To make the meatballs, in a large bowl mix together the onions, beef, salt, and pepper.
- In a small bowl, crumble the bread into the milk and let it absorb the liquid.
- Pour the whole mixture into the meat mixture and blend together until incorporated. Roll out meatballs in the size of a golf ball or use a cookie scoop and then place them into sauce. Keep mixing around very gently to completely submerge in the sauce.
- Let simmer 30-40 minutes.
- Serve overcooked spaghetti and enjoy!
