Meatballs without Eggs
These flavorful Italian meatballs without eggs are just as tender and delicious as traditional meatballs. The secret is adding enough liquid.
- 1 ½ pounds ground beef
- ¾ cup plain breadcrumbs
- ½ cup milk
- ¼ cup grated Parmesan cheese
- ¼ cup grated sweet onion
- ¼ cup chopped parsley
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons chopped fresh oregano
- 1 teaspoon table salt
- ¼ teaspoon black pepper
Preheat oven to 350 degrees.
Crumble the ground beef into a large mixing bowl and then add all remaining ingredients.
Work together all of the ingredients until evenly mixed and well combined.
Scoop out approximately two tablespoons of the meatball mixture and roll it between the palms of your hands to form a ball. Repeat until all of the mixture have been made into meatballs.
Place the raw meatballs on a rimmed baking sheet lined with parchment paper and place in the oven for 20 minutes, or until the internal temperature reaches 160 degrees.
For more color on your meatballs, bake for 15 minutes, and then set the broiler to high heat and finish cooking the meatballs under the broiler.
You can use fresh thyme or basil instead of oregano, or use two teaspoons of any combination.
This easy recipe yields approximately 24 meatballs.
Calories: 569kcal | Carbohydrates: 20g | Protein: 35g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 130mg | Sodium: 1007mg | Potassium: 633mg | Fiber: 2g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 5mg