Published:
Mar 8th 2025
by 
Last updated: Aug 23rd 2025
Looking for eggless meatballs that don't taste like cardboard? These eggless meatballs are the best eggless meatballs you'll ever taste. They're moist, tender, and juicy.
And they're made with ricotta cheese instead of eggs, which holds them together and makes the meatballs much more delicious. Serve these meatballs with mashed potatoes or spaghetti Alla Puttanesca.
What happens if you don't put eggs in meatballs?
If you do not add eggs to the meatballs, they will fall apart. Eggs are binders as they help the meatballs hold their shape.
What can replace eggs in meatballs?
You can substitute eggs in meatballs with mashed potatoes, tomato paste, buttermilk, flaxseeds, unsweetened apple sauce, plain yogurt, and even unsweetened nut butter.
Why do you put milk in meatballs?
Milk adds moisture to meatballs, preventing the meatballs from drying out.
What can I use instead of breadcrumbs in the meatballs?
You can substitute breadcrumbs with almond flour, crushed crackers, boxed mashed potato flakes, crushed tortilla chips, crushed cornflakes, or oatmeal.
Time & Serves
Ingredients
1 tablespoon Olive Oil
1/2 medium White Onion, minced
1 clove Garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried Basil
3 cups no sugar added Crushed Tomatoes
1 cup Water
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
3/4 pound 85% Lean Ground Beef
1/4 pound ground Italian sausage
1/2 cup grated Parmesan Cheese
1/3 cup Blanched Almond Flour
1/2 cup Ricotta Cheese
1/4 cup chopped Parsley
3 cloves Garlic, minced
1/2 medium White Onion, minced
1/2 medium Red Bell Pepper, minced
1 teaspoon Kosher Salt
1 teaspoon Italian seasoning
1/2 teaspoon Black Pepper
2 tablespoons fresh Basil, chopped
Instructions
Put the olive oil into a large skillet. Set it over medium-high heat.
Next, add the onions to the skillet. Cook them for 2 minutes until they soften.
Add the garlic, Italian seasoning, and dried basil. Cook it for 1 minute.
Add the crushed tomatoes, water, kosher salt, and black pepper, stir to combine, and let the tomato sauce come to a boil. Decrease the heat to low and cook the sauce for 30 to 40 minutes, stirring occasionally until it thickens.
Preheat the oven to 350°F.
Mix the ground beef, Italian sausage, Parmesan cheese, almond flour, ricotta cheese, parsley, garlic, white onion, red bell pepper, kosher salt, Italian seasoning, and black pepper in a large bowl until combined.
Use a 2-tablespoon cookie scoop to scoop the meatball mixture onto a baking sheet lined with parchment paper.
Bake the meatballs for 10 minutes, then flip them over and cook them for another 10 minutes until they have an internal temperature of 165°F.
Add the meatballs to the tomato sauce. Toss to coat them in the sauce. Cook them for another 2 minutes.
Transfer the meatballs to a serving dish. Garnish the meatballs with basil before serving.
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