The whole family is going to love our meatballs recipe without egg! A basic ingredient needed to get tender meatballs. Italian meatballs are not taken lightly at our house. We spent the first 15 years of our marriage in St. Louis. Here is where we got a real feel for the heart and soul of St. Louis, “The Hill”. This section of St. Louis is where Italian immigrants settled. If you want an Italian meal, casual, or white tablecloth, the “Hill” is where you head. If you get there before 5pm, you can buy some incredible ingredients from the local grocery stores!
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!
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!
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Category: entree
- Cuisine: italian
Keywords: meatballs, Italian, easy recipe