Countless recipes need eggs. This versatile ingredient does not just add flavor to your recipe but also improves its consistency, helps baked goods rise, and has many other benefits.
Every meatball recipe you find will probably include eggs in it. But what happens if there are no eggs on your shelves?
Can you still cook meatballs without them? Yes, as long as you have an egg substitute for meatballs. I'll help you find the best one.
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What's the Purpose of Eggs in a Meatball Recipe?
In a meatball recipe, we use eggs to maintain the shape of the meatball by binding the ground beef and other ingredients.
As a result, the meat doesn't fall apart once you fry them in a pan. Other ingredients can do this.
However, egg has a neutral taste, which means it doesn't affect the overall flavor profile of your recipe.
So, if you're looking for an egg replacement, you need something with a neutral flavor, or at least one with a flavor profile that blends well with meat.
You don't have to scour the internet to find it. I've prepared a list of all the best alternatives to help you cook your recipe.
Best Egg Substitute for Meatballs
Just like eggs, several ingredients will help bind ground meat without affecting its flavor. Use them according to the flavor profile of your recipe.
Here are some of the best alternatives to choose from.
1. Mashed Potatoes
Mashed potatoes are one of the best substitutes you could use for an eggless meatball recipe. Plus, they're vegan, so they're perfect for vegan meatballs!
The taste isn't completely neutral, but you can count on mashed potatoes to retain the flavor profile of any meatball recipe.
The paste-like texture of mashed potatoes also makes it easier to roll ground pork or beef into a ball.
But what really makes this an excellent substitute is accessibility. You will find potatoes in numerous stores and supermarkets nationwide!
Use ¼ cup of mashed potatoes to replace each egg in your recipe.
Best for any recipe with meatballs.
Mashed potatoes also work well with turkey meat. Here's an Air Fryer Turkey Breast recipe to try at home.
2. Ricotta Cheese
Do you love cheese? Our next candidate for the best egg substitute for egg-free meatballs is ricotta cheese.
There are two reasons why I included it on this list; low-fat and high-water content. The low-fat content makes the meatballs healthier.
On the other hand, the high-water content makes it an excellent binding agent for any type of meat.
However, the high water content is a double-edged sword because it can sometimes give the meatballs a softer texture (so be careful not to add too much ricotta cheese to the meatball mixture).
Additionally, ricotta cheese comes from cow's milk, so you may want to skip this one if you're making vegan meatballs or are trying to stick to dairy-free recipes.
Use ¼ cup of ricotta cheese for every egg in the recipe.
Best for meatball subs.
3. Tomato Paste
If you're making marinara sauce, using tomato paste to glue ground meat together is an excellent idea.
Aside from adding color to the dish, using tomato paste allows you to make the meat more flavorful.
This way, the taste of the marinara sauce sinks deep into the meatballs. This also means you don't have to buy more ingredients since you probably have tomato paste already for the sauce.
Use 2 tablespoons of tomato paste for every egg in the recipe.
Best for spaghetti meatballs.
4. Flaxseed
Flaxseed meal or ground flaxseed is almost always an excellent egg substitute for many recipes. That's mainly because of its neutral flavor.
However, you can't just use it as it is. You need to make a flax egg with it before using it as a binding agent for the meat.
Just add 3 tablespoons of water for every tablespoon of ground flaxseed. Let it sit for several minutes until it has the same consistency as an egg.
One flax egg is equivalent to one egg, so use it accordingly. Increase the proportions if there are more eggs you want to replace in the recipe.
Best for any recipe that includes meatballs.
5. Buttermilk
We often include buttermilk in lists of egg substitutes because its chemical composition does not differ excessively from eggs.
Its rich flavor enhances the overall taste of the meatballs while adding a hint of saltiness. It's also an excellent choice if you plan to add bread crumbs to the meatballs.
However, buttermilk is a dairy product, so it's not the best substitute if you're making vegan meatballs or are lactose intolerant.
Two tablespoons of buttermilk are equivalent to one egg.
Best for any recipe that includes meatballs.
Buttermilk is also a popular egg substitute in baked goods. Try it on this Buttermilk Blueberry Muffins recipe.
6. Chia Seeds
Chia seeds have the same flavor and texture as ground flaxseeds. Therefore, you also need to make "chia eggs" out of them to replace eggs in meatballs.
If you have whole seeds, grind them until they turn to fine powder. Soak them in water until you get the right texture and consistency.
You may also soak them in milk if you don't mind dairy products. This will give them a richer flavor.
Remember that this entire process takes around 30 minutes, so you may want to prepare them beforehand.
Use 3 tablespoons of chia seed mixture for every egg in the recipe.
Best for any recipe that includes meatballs.
7. Unsweetened Applesauce
Apple sauce is another dairy-free and vegan egg substitute for meatballs and many other recipes.
However, you want to ensure you get the unsweetened variant so as not to ruin the flavor of the meatballs.
The apple flavor is a great match for pork meat, so it's best to use it for pork meatball recipes. You may also add a pinch of nutmeg or cinnamon for a deeper flavor profile.
Around 3 tablespoons of unsweetened applesauce are equivalent to one egg.
Best for farmhouse-style meatballs.
8. Nut Butter
If you like experimenting with different recipes in the kitchen, try using nut butter on your meatball recipe (if you don't mind the slightly nutty taste).
It seems strange, but nut butter will provide the same nutritional content as eggs. Plus, it already has a paste-like consistency, making it easier to use as meat glue.
Just be sure not to use traditional peanut butter since it often has high sugar content, making egg-free meatballs overwhelmingly sweet.
It's a great substitute for Asian meatball stews that use peanut sauce. Use 3 tablespoons of nut butter for each egg in the recipe.
Best for meatball stews or curries.
9. Plain Yogurt
Who would've thought yogurt would make for a great egg replacer? This staple snack in countless diet plans allows you to bind the meatball mixture while making the recipe healthier.
Remember that you must use plain yogurt, though, since some yogurt variants have flavors that will not mix well with meat.
Greek yogurt, for instance, has a neutral taste and contains healthy bacteria to improve digestion and your overall gut health.
Around â…› cup or 2 tablespoons of Greek yogurt equals one egg.
Best for grilled Moroccan meatballs.
10. Sour Cream
Sour cream has the same consistency as plain yogurt, which means it also helps bind ground beef and other types of meatball mixture.
It's a combination of cream, whole milk, and white vinegar, so be cautious about using it since it's a non-vegan dairy product.
Furthermore, using too much may give the meatballs a sour taste. It's best to use sour cream to substitute eggs for recipes with tangy sauces like Italian meatball spaghetti.
Use 2 to 3 tablespoons of sour cream to replace each egg in the recipe.
Best for Swedish meatballs or Italian meatball spaghetti.
Sour cream and ground beef also make the best burrito I've ever had. Check out this Ground Beef Burritos with Guacamole recipe and see (or taste) for yourself.
11. Tofu
Tofu is also an excellent egg replacement because of its texture and consistency. It's almost similar to mashed potatoes, except it's not as thick.
Additionally, tofu has a neutral flavor, so it wouldn't affect the overall flavor profile of the meatballs.
However, you want to drain it thoroughly first since the liquid it's sitting on might make the meatball soggy, aside from slightly changing its flavor.
Tofu comes from soybeans, so it's a vegan and dairy-free alternative. Be sure to use silken tofu since it's easier to mash than firm variants.
Around ¼ cup of silken tofu is equivalent to one egg. Use accordingly.
Best for vegan meatballs or marinara sauce.
12. Parmesan Cheese
Here's another cheese-based alternative you can use to make eggless meatballs. I love this substitute because it adds extra flavor to the meatballs.
If you have whole parmesan cheese, you need to shred it first so it melts more quickly. Once it does, it becomes an excellent binding agent for the meat.
Parmesan cheese comes from cow's milk, so remember it's also a dairy and non-vegan egg substitute.
Use ¼ cup of parmesan cheese to replace one egg in the recipe.
Best for pasta sauces.
Try it on this Homemade Alfredo Sauce recipe and add meatballs for a hearty meal.
13. Aquafaba
If you're cooking purely vegan meatballs using black beans, use aquafaba as a binding agent. It's a popular egg substitute for meatballs and many other recipes.
Aquafaba is the liquid that comes with canned beans, so yes, keeping it in store is significantly better than draining it in the kitchen sink.
This liquid has a relatively high starch content vital in binding all sorts of ingredients. Plus, its starch content functions as a leavening agent.
It's also the perfect egg substitute if you're trying to watch your cholesterol intake since aquafaba contains none.
Around 2 to 3 tablespoons of aquafaba is equivalent to one egg.
Best for any recipe that includes meatballs.
14. Saltine Crackers
Do you remember those little snacks you love munching on? They make for great egg replacements, too!
However, saltine crackers have stricter requirements than the rest of the substitutes on this list because it doesn't have the consistency you want for a binding agent.
Instead, it needs the fat content of pork and ground beef to form a dough-like mixture. Ergo, you can only use this substitute for beef and pork above 85% lean.
Note: Do not use saltine crackers for chicken and turkey meatballs.
Ground the saltine crackers to turn them into powder, and use 1 cup for every egg in the recipe.
Best for baked beef and pork meatballs.
Tips When Substituting Eggs for Meatballs
In some way or another, any of the substitutes above will provide you with the same benefits you get from eggs. However, not every substitute will work well with every recipe.
You must consider how a substitute will affect whatever you're cooking before you stick to one. Ergo, consider the following when replacing eggs in meatballs.
Be more thorough when mixing.
One of the main reasons why we use eggs in meatballs is to bind all the ingredients. Some of the substitutes I've listed above will not be as efficient as eggs in this department.
That's why it's important to be more thorough when mixing ground meat with a substitute. Try to spend a few extra minutes mixing everything together so you get the perfect meatball.
Be mindful of the flavor.
Several substitutes above have distinct flavors, which will affect the meatball's final taste.
While some extra flavors will enhance the recipe, others might overpower the taste of meat, so you may want to be mindful of that.
Use less of the substitute if it has a strong and distinctive taste that doesn't blend with the meat.
Use additional seasoning.
At the end of the day, you need to add flavor to the meat so it tastes good. So whether you're using a neutral-tasting substitute or not, an additional seasoning is essential.
Add Italian seasoning or your choice of spices and herbs when mixing the ground meat to add depth to its flavor profile.
Egg Substitute for Meatballs FAQs
Ground meat has a panade-like consistency that it's common for people to assume it'll stay together upon cooking.
However, as the meat cooks, an eggless meatball (without any form of binder) will fall apart.
It's important to use eggs or a substitute binder so the meat has something to hold onto to retain its shape during cooking.
Any of the substitutes above will work well as a binding agent for meat. The only thing you need to consider is the flavor it adds to the recipe.
Ensure you use one that blends with the flavor profile of what you're cooking.
Any of the substitutes above will work well as a binding agent for meat. The only thing you need to consider is the flavor it adds to the recipe.
Ensure you use one that blends with the flavor profile of what you're cooking.
The Best Egg Substitute for Meatballs
Meatballs are a staple in several recipes, including Swedish meatballs, Italian wedding soup, meatball stroganoff, and Italian meatball buns.
As such, eggs play an important role in retaining the shape of the meat upon cooking. If you don't have some on your shelves or don't want to use it, choose any of the substitutes above.
To learn more about substitutes for essential ingredients in any recipe, visit Also The Crumbs, Please. We have countless cooking tips and tricks to elevate your kitchen skills.
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Recipe
Mashed Potatoes as an Egg Substitute for Meatballs
Equipment
- Pot
- Saucepan
- blender
- Small bowl
Instructions
- Grab a casserole and boil 3-4 cups of water. Add 2 tablespoons of salt.
- Submerge the potato in boiling water and add 2 to 3 cloves of garlic or ¼ to ⅓ teaspoon of garlic powder.
- In a separate pan, place 1 stick of butter and 1 cup of milk in low heat. Mix until the butter has melted.
- Once the potatoes are tender, use a sieve to drain the water. Wait for it to cool before peeling the skin off.
- Transfer the peeled potato to the blender and slowly pour the buttermilk. Process the ingredients until you get the right consistency.
- Transfer the finished product to a small bowl and use ¼ cup of mashed potato for every egg in the recipe.
Notes
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