Our meatballs recipe without eggs is sure to be a resounding hit with the entire family. Italian meatballs hold a place of utmost importance in our household, and this appreciation is deeply rooted in our history. During the initial 15 years of our married life, we resided in St. Louis, a city that introduced us to the authentic heart and soul of Italian cuisine, notably in a neighborhood known as “The Hill.”
“The Hill” holds a special significance as it was where a substantial Italian immigrant community established itself. This enclave became a culinary haven for those seeking a true Italian dining experience. Whether you are in the mood for a relaxed, casual meal or a more upscale dining affair, “The Hill” offers an array of choices to satisfy your palate.
What’s more, if you happen to arrive in this charming neighborhood before 5 pm, you’ll have the delightful opportunity to explore the local grocery stores, where you can procure an array of exceptional ingredients. These ingredients will undoubtedly elevate your culinary endeavors, allowing you to craft Italian dishes that capture the essence of traditional Italian flavors.
While we lived there, we watched a news noon program that featured local chefs. Vince Bommarito of Tony’s restaurant made it clear that simple ingredients make a difference in his homemade meatball recipe. His egg-free meatballs were made with a meat mixture was equal parts of ground veal, ground pork and Italian sausage. We find that using ground veal instead of ground beef gives these homemade meatballs tender, but if you can not find it, a good quality fresh ground lean beef or ground turkey will do. And as much as we love using fresh breadcrumbs in many of our recipes, we do not use them here. Gluten-free meatballs are a great dish to serve to a big crowd, know that some guests may be gluten-intolerant.
We do not use an egg substitute as a binding agent for these simple meatballs. We do not use bread crumbs. Really good meatballs are made with meat, garlic powder, dried herbs, and fresh Parmesan cheeses. Just a handful of ingredients!
Ingredients for Italian Meatballs:
Ground Veal: Provides a rich and savory base for the meatballs, adding depth of flavor that forms the core of their taste.
Ground Pork: Adds a slightly fattier and juicy element to the meatballs, enhancing their tenderness, making each bite succulent.
Italian Sausage: Infuses the meatballs with a burst of Italian flavors and spices, making them savory and aromatic, capturing the essence of Italian cuisine.
Granulated Garlic: Imparts a robust garlic flavor without the need for mincing fresh garlic, and is a bit more subtle than garlic powder, allowing for a nuanced garlic presence.
Dried Oregano: Brings a Mediterranean aroma and earthy taste, complementing the Italian theme, transporting your senses to an Italian restaraunt.
Dried Basil: Enhances the herby profile of the meatballs, adding a fresh, aromatic note that’s quintessential in Italian cooking.
Grated Parmesan Cheese: Adds a nutty and salty depth to the mixture, contributing to a rich and umami flavor, elevating the overall taste.
Salt: Enhances the overall seasoning of the meatballs, bringing out their flavors, ensuring the meatballs are well-balanced and not bland.
Pepper: Provides a touch of heat and sharpness, balancing the flavors with a subtle kick, adding a delightful element of spiciness.
Whats the Beef with Veal?
Veal is a type of meat that comes from young cattle, usually calves, which are raised for their tender and flavorful flesh. Here’s an overview of veal and why it is considered delicious:
- Tenderness: Veal is renowned for its tenderness, which is a result of the young age of the animals at slaughter. The muscles of veal have not had as much time to develop and toughen, making the meat incredibly soft and easy to chew.
- Delicate Flavor: Veal has a mild and delicate flavor that sets it apart from beef. Its taste is often described as subtle, slightly sweet, and less intense than mature beef. This makes it an excellent canvas for absorbing various seasonings and sauces.
- Lean and Low in Fat: Veal is relatively lean compared to other meats, making it a healthier option for those seeking lower fat content in their diet. The lower fat content also allows other flavors, such as spices and herbs, to shine through.
You are gonna wanna make a double batch of these juicy meatballs. Meal prep these on the weekend and make up some marinara sauce to have spaghetti meatballs and a meatball sub for weeknight dinners! Simply pop the uncooked meatballs into an airtight container, and fry them up fresh on the stove top. We finish them off by baking them on a rimmed baking sheet. You can also just add your favorite sauce over the Italian meatballs and let them cook through. Making your own tomato sauce is so easy! Check out our Sunday Sauce recipe!
If you want a traditional meatball give my mother’s meatballs a try. They are made with ground beef, breakfast sausage, garlic, salt and pepper. They are perfect eggless meatballs to serve for breakfast for a holiday morning! The rich flavor of the broth created while on a low simmer is perfect to dip fresh rolls into. My mom wrote her original recipe for these on the back of an envelope. She did that often.
- 1 lb ground veal can substitute ground beef
- 1 lb ground pork
- 1 lb Italian sausage
- 2 tablespoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- 10 grinds pepper
- Put Meat into bowl. Add Parmesan & spices.
- Mix gently with hands, making sure not to over mix.
- Roll into balls slightly bigger than a golf ball.
- Put into a non stick pan, and brown on all sides, turning as needed.
- Remove from pan, put into a glass baking dish, and cover with foil.
- Put into 350 degree oven, and bake for 20 minutes. Check one meatball for doneness.
- Serve with pasta, polenta, or plain!