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By: Oriana Romero/Published: /26 Comments
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These Easy Eggless Turkey Meatballs are juicy, tender, and full of flavor. They’re quick to put together. A delicious dinner that is ready in a flash and the whole family will love.
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Eggless Turkey Meatballs Recipe Highlights
My kids love, love, love meatballs. Any kind of meatballs! But making meatballs without eggs is quite challenging. They end up too dry and hard or too fragile and break when cooking. So let me tell you that I have been testing and re-testing this recipe for quite some time, and I finally nailed it!
These Eggless Turkey and Spinach Meatballs are easy to make, quick, and bursting with yummy flavor.In other words … they’re so good!
The thing I love about meatballs is that they’re so versatile. You can make them with pork, turkey, chicken, or beef. These meatballs are perfect over rice, some mashed potatoes, and of course, some noodles.
Our family loves meatballs, and they make such a dinner. Try these Easy Instant Pot Stroganoff Meatballs or Instant Pot Teriyaki Turkey Meatballs if you want to change things up!
Make Meatballs Without Eggs
When making egg-free meatballs, it is important to use a good binder and the right meat. Use ground meat that is no leaner than 85 percent. The fat in the meat combined with thestarchybinder will help create a moist that holds them together.
How to Bind Meatballs without Eggs
There are several options to substitute eggs in meatballs recipe:
- 2 tablespoons buttermilkper egg.
- 2 tablespoonsof plain yogurt per egg.
- 1/4 cup ricotta cheese per egg.
- 2 tablespoons unsweetened apple sauce per egg.
Of course, you will also need a starchy component, such as bread crumbs or saltine crackers crumbs.
My Go-To Eggless Binder For Meatballs
Here is the equation I follow to make my eggless meatballs.
1 pound meat = 1 slice of sandwich bread (crushed into fine crumbs) + 2 tablespoons plain yogurt, or 6 saltines crackers (crushed into fine crumbs)+ 2 tablespoons plain yogurt.
Ingredients You’ll Need, Substitutions & Notes
Amounts are included in the printable recipe below (scroll down).You’ll need:
- Buttermilk or plain yogurt
- Breadcrumbs: I like to use a slice of sandwich bread or saltine crackers. I put them into my food processor and crush them into fine crumbs.
- Veggies: You’ll need onion and garlic.
- Seasoning and herbs: You’ll need dried oregano, salt, and black pepper.
- Spinach: This is totally optional. As usual, I didn’t waste the opportunity to hide/camouflage some veggies to add an extra bit of wonderfulness to these meatballs. This time was spinach, but I’ve added red pepper or baby kale other times.
- Parmesan cheese: Freshly grated parmesan cheese will give you the best flavor.
- Ground turkey: I typically use 85% lean ground beef. It’s not overly greasy, while still containing enough fat to make the meatballs moist and juicy. You could also use half turkey and half ground pork or Italian sausage.
- Oil: Any oil you have handy will work for this recipe. I use extra-virgin olive oil.
- Marinara sauce: You can use homemade or store-bought. When I am short of time, my favorite store-bought marinara sauce is Rao’s Homemade Marinara Sauce.
- Fresh basil or parsley to garnish.
Overview: How To Make Eggless Turkey and Spinach Meatballs Step-by-Step
Detailed instructions are included in the printable recipe below (scroll down).
- Make the Meat Mixture
In a medium bowl, combine buttermilk, crushed bread (or crackers), onion, oregano, garlic, spinach, salt, pepper, and parmesan. Add ground turkey; mix well. Using fingers, gently mix all the ingredients until thoroughly combined
- Form u0026 Brown
Form into 1 1/2-inch balls. Heat the oil in a heavy large frying pan over medium-high heat. Brown the meatballs until browned on all sides, about 5 minutes.
- Add Sauce u0026 Cook
Add the marinara sauce. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 to 25 minutes, or until they reach 165°F in the middle on an instant-read thermometer. Taste and adjust seasoning, adding more salt and pepper, if necessary. Serve with mashed potatoes, rice, or pasta.
Recipe Tips
Do not over-mix the meatballs. When you over-mix the filling, you end up with dense meatballs.
This recipe can be doubled for larger crowds.
To crush the bread/crackers, I use a mini food processor.
You can substitute ground turkey for ground pork, beef, or a mix of meats.
A cookie scoop can help portion out the meatballs easily.
Storing & Freezing Instructions
Here are tips and tricks on how you can store your eggless meatballs.
Leftovers
If you have leftover meatballs, store them in an airtight container in the fridge for up to 3 to 4 days. Then, reheat the meatballs in a pan or microwave until heated through.
Freezer
Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper, and then put them in the freezer. Leave them in for 30 – 60 minutes. Then transfer them into a Ziploc freezer bag and store them in the freezer for up to 2 months.
Cooked meatballs: prepare the meat mixture, form meatballs,and cook them as directed in the recipe. Then, let them cool completely, put them in a freezer-safe container and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat them as needed. Then, you can reheat them on the stovetop, microwave, or oven.
Make Ahead Meatballs
Eggless Meatballs can be shaped and kept covered in the refrigerator for up to a day ahead.
Frequently Asked Questions
Why do my eggless meatballs fall apart?
When meatballs fall apart, it’s usually the binder problem. Too much or too little bread crumbs and/or buttermilk/yogurt can make them loose. Also, if the meat that you are using is too lean (leaner than 85%), this may increase the chance that your egg-free meatballs fall apart.
What can I use instead of eggs to bind meatballs?
There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg. Of course, you will also need a starchy component, such as bread crumbs or saltine crackers crumbs.
Will meatballs stay together without eggs?
Absolutely! The key is that you use the combination of the right ingredients. You can also take an extra step and lightly roll the meatballs in plain flour before frying.
Can I use flour to bind meatballs?
While rolling the meatballs in flour provides a golden-brown exterior and helps them to prevent them from falling apart, you will also need to add a binder to the meat mixture. See meatballs binder ideas above.
What is a good binder instead of an egg?
My favorite binder for meatballs is 1 slice of sandwich bread (crushed into fine crumbs) + 2 tablespoons of plain yogurt per 1 pound of meat.
Can I bake meatballs instead of frying them?
Absolutely! You can bake meatballs on a baking sheet in a 400°F (200º C) oven for 15 – 18 minutes, or until no longer pink in the middle. Turning halfway through, so they brown evenly.
More Recipes You’ll Love!
- Instant Pot Teriyaki Turkey Meatballs
- Easy Greek Chicken Meatballs (Baked – No Eggs)
- Easy Instant Pot Stroganoff Meatballs
- BEST Eggless Italian Meatballs
- Browse more recipes…
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Recipe Card 📖
Easy Eggless Turkey Meatballs
Oriana Romero
These Easy Eggless Turkey Meatballs are very juicy, tender, and packed full of flavor. They're quick to put together. A delicious dinner that is ready in a flash and the whole family will love.
4.68 from 46 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 12 meatballs
Ingredients
- 2 tablespoons (30 ml) buttermilk or plain yogurt
- 1 slice sandwich bread ( or 6 saltine crackers), crushed into fine crumbs (see notes)
- 1/2 cup onion, grated
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 cup (140 g approx) chopped spinach, thawed and squeezed dry (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, finely grated (see notes)
- 1 pound (450 g) ground turkey (no leaner than 85%)
- 2 – 3 tablespoons extra-virgin olive oil
- 1 1/2 – 2 cups (360 – 480 g) jarred marinara sauce
- 1 tablespoon snipped fresh basil to garnish (optional)
Instructions
In a medium bowl, combine buttermilk, bread crumbs (or crackers), onion, oregano, garlic, spinach (if using), salt, pepper, and parmesan. Mix until well combined.
Add ground turkey; mix well. Use your hands to mix the buttermilk mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Form the meat mixture into 1 1/2-inch balls, about 1.5 tablespoons each. Tip: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
Heat the oil in a heavy large frying pan over medium-high heat. Brown the meatballs until browned on all sides, about 5 minutes. Tip: Alternatively, you can also bake the meatballs in a 400°F (200º C) oven for 15 – 18 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown.
Add the marinara sauce to the frying pan. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 -25 minutes. Taste and adjust seasoning, adding more salt and pepper, if necessary.
Garnish with fresh basil, if desired. Serve with mashed potatoes, rice, or pasta.
Oriana’s Notes
BREADCRUMBS: I personally prefer to crush a slice of sandwich bread into fine crumbs in my food processor. You can also crush 6 saltines crackers. In my opinion, these two options work 10x better than store-bought breadcrumbs. If sandwich bread or saltine crackers are not available, you can use 1/4 cup of store-bought breadcrumbs.
PARMESAN CHEESE: Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. Make sure to read the label to check that the cheese you are using is egg-free. You can also use Pecorino.
MAKE-AHEAD: Eggless Meatballs can be shaped and kept covered in the refrigerator for up to a day ahead.
STORE: If you have leftover meatballs, store them in an airtight container in the fridge for up to 3 to 4 days. Then, reheat the meatballs in a pan or microwave until heated through.
FREEZE MEATBALLS:
- Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper, and then put them in the freezer. Leave them in for 30 – 60 minutes. Then transfer them into a Ziploc freezer bag and store them in the freezer for up to 2 months.
- Cooked meatballs: prepare the meat mixture, form meatballs, and cook them as directed in the recipe. Then, let them cool completely, put them in a freezer-safe container, and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat them as needed. Then, you can reheat them on the stovetop, microwave, or oven.
QUICK TIPS:
- When making meatballs without eggs is important to use a good binder and the right meat. Use ground beef that is no leaner than 85 percent. The fat in the meat combined with the starchy binder will help create a moist that holds it together.
- The key to light, juicy meatballs is DON’T OVERMIX! Overworking the mixture can lead to dense meatballs.
- This recipe can be doubled for larger crowds.
- To crush the bread/crackers, I use a mini food processor.
- You can substitute ground turkey for ground pork, ground beef, or a mix of them.
- A cookie scoop can help portion out the meatballs easily.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 104kcalCarbohydrates: 7gProtein: 12gFat: 4gSaturated Fat: 1gCholesterol: 23mgSodium: 497mgPotassium: 406mgFiber: 2gSugar: 4gVitamin A: 1870IUVitamin C: 6.4mgCalcium: 64mgIron: 1.4mg
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Course Main Course
Cuisine Italian
Calories 104
Keyword dinner easy eggfree Eggless meatballs
This recipe was originally published in January 2015. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Diana says
My kids actually ate these! They typically won’t even touch meatballs. Thank you for the recipe!Reply
- Oriana Romero says
Hello Diana! My kids are very picky eaters and they love these too. So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Reply
- SOFIA says
I made thes, everyone loved them. Thank you !Reply
- Oriana says
Hello Sofia! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Reply
- allison says
Made this tonight using fresh spinach, gf crushed pretzels, and vegan cheese. My hubby loved it. Thanks for the recipe.
Reply
- Oriana says
Hello Allison!! Crushed pretzels sounds like a great variation. I’ll try them next time. Thanks so much for leaving your feedback ????
Reply
- Melissa says
Hi Oriana,
I am very excited to try this recipe!!
Just had a quick question- can I use bread crumbs instead of crackers and if so, how much would you suggest?
Thanks!
Reply
- mommyhoodsdiary says
Hello Melissa – I tried bread crumbs but I didn’t like the texture. The saltines,or soda crackers, will give you very tender, moist meatballs. However, if you decide to use your bread crumbs is like 2 -3 tablespoons.
Reply
- Bri says
Hi! I stumbled upon your blog and this entry while searching for allergy friendly meatballs. My LO loooves meatballs and it seems to be the only way I can get food into him lately. I was going to make my own so I could sneak veggies into them. Your’s sound amazing, but my son has a dairy, egg and nut/peanut allergies. Any suggestions as to a replacement for the buttermilk? Thanks!
Reply
- mommyhoodsdiary says
Hello Bri! You could make your own. Mix 1 cup of non-dairy milk and 1 tablespoon of apple cider vinegar or white vinegar. Let it rest for 5 – 8 min to thicken a little. Hope it helps!! Thanks for stopping by.
Reply
- Karen says
Tonight I needed to feed my food allergic child and had limited items in the kitchen. So I Googled “egg free ground turkey meal ideas” and found you! THESE ARE DELICIOUS! The only swap I made was zucchini instead of spinach as that’s all I had. Worked out perfectly. Thank you so much for posting your delicious recipe! I will continue to follow your wonderful recipe ideas!
For the record – my son is allergic to peanuts, tree nuts, eggs, shellfish and sesame. It gets exhausting, especially breakfast ideas, to find safe, good food. Keep the recipes coming! Thank you.Reply
- mommyhoodsdiary says
Thanks so much Karen for your feedback! I am glad you like the meatballs. I make this recipe very often. I’m working on some breakfast ideas for my e-book. Food allergies sucks… hang in there mama!!
Reply
- Mayito Castillo says
Se ven exquisitas! Me encanta las albondigas! Tengo que probarlas lo mas pronto posible. Gracias por compartirnos estas delicias de recetas. Abrazos! 🙂Reply
- Jayeno says
I cook all the time. Why couldn’t the recipe have said “saltines” verses soda cracker, seriously? It makes me question the veracity of the recipe. But, given the comments, I made them. They are in no way better than my usual, customary Italian meatball, but are great for lighter fare. My husband liked, but didn’t love them. Considering they take one quarter of the time to make (verses my other meatballs), he needs to get over it. Or, he can do the cooking around here
Reply
- Savita @ ChefDeHome says
I love meatballs, and egg-less aspect is totally my style! Thanks Oriana, I have to try this soon!!
Reply
Seriously, my mouth is watering! Like your kids, I love, love, love meatballs – and these will be no exception! Beautiful photography, once again, Oriana!Reply
- Sarah @ Savoring Spoon says
Mmm these look very juicy and flavorful! I too love meatballs, especially saucy ones! Pinned!I know what you mean by egg allergies, The Savoring Spork has allergies to eggs, dairy, and peanuts so we try to avoid eggs too when cooking. He’s had these allergies since childhood, but recently his egg allergy is starting to improve. He’s in his mid-twenties now and just last week ate an entire egg before symptoms started. Maybe Victoria’s allergies will grow better over time too!
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- mommyhoodsdiary says
Hi Sarah, I’m so glad The Savoring Spork is seeing some improvement in his symptoms. Our doctor says that Victoria will grow out of allergies so meanwhile I love to make eggless meals and treats for her to enjoy. Thank you for sharing your experience with egg allergy. {{Hugs}}
Reply
- Keri says
These meatballs look amazing! I love the idea of adding spinach in. Food allergies are tough to deal with, but I’m glad you’re coming up with such yummy recipes so you’re daughter can enjoy 🙂
Reply
- mommyhoodsdiary says
Thanks Keri fro stopping by!
Reply
- Jessica | A Happy Food Dance says
These look incredible – I just want to grab a spoon and fork and dig into those meatballs. Love that you added spinach, meatballs are an easy way of sneaking in some veggies!Reply
- mommyhoodsdiary says
Thank you Jessica! Adding spinach to the meatballs is the only way they eat it.
Reply
- The Blonde Chef says
I stumbled across your site via Food Gawker and had to comment on the gorgeous lighting on these meatballs! Seriously, this is stunning! Wonderful job.Reply
- mommyhoodsdiary says
Thank you =)
Reply
These look to die for, and the fact that they are egg-free makes these all the more awesome! So much flavor – and I’m so glad your daughter can enjoy them too! 🙂
Reply
- mommyhoodsdiary says
Thanks ladies! She enjoyed them for sure =)
Reply
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