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Eggless meatballs recipe

Eggless Meatballs Recipe (Italian Style)

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Ingredients
  

  • 1 pound Ground Beef
  • 1/3 cup Panko bread crumbs
  • 1 tablespoon plain Greek yogurt I use low fat
  • 1 tablespoon water
  • 1/2 teaspoon olive oil
  • 1 tablespoon dried basil
  • 1/2 tablespoon parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper

Instructions
 

  • Preheat oven to 400F. Line a half sheet pan with parchment paper and set aside.
  • In a medium mixing bowl, mix all ingredients until combined. I prefer to use my hands for this step.
  • Roll meatball mixture into ping pong sized balls, and place onto prepared baking sheet.
  • Bake for approximately 20 minutes, until internal temperature reads 165 for beef meatballs. If you do smaller or larger meatballs, check time accordingly.
  • Transfer the cooked meatballs into the marinara sauce AND include the brown bits and some of the grease from the pan into your marinara sauce. It will give it a nice hit of flavor.

Notes

Freezing and Storing Meatballs
After cooking the meatballs, let them cool completely. Then, place them in a zip top bag and seal. Or you could use an airtight container that is freezer safe. They will stay fresh in the freezer for up to three months. When you’re ready to enjoy them, simply reheat the meatballs in a simmering sauce, or defrost them quickly in the microwave.