Meatball recipes normally include egg, because the egg acts as a binder which holds the meatball in it's shape. I have tried a few techniques for making egg-free meatballs, including using no binder at all - this is possible, but you have to be very careful when cooking them as they fall apart easily.
I have found the best alternative binder is arrowroot powder. This is often used for thickening sauces but works well as an egg replacement for meatballs and burgers. When you mix it in, you will notice that the mixture becomes quite sticky and the meatballs hold together well.
I also treated myself to a meatball making tool. It looks like a pair of scissors with cups on the end, and you use it to form the ball shape. You can of course use your hands to make the balls but this makes them all the same size.
- 400g pork or turkey mince
- 2 tsp arrowroot powder
- 1 tsp celery salt
- 1 tsp dried oregano
- 400g tin of chopped tomatoes
- Put the meat in a bowl and add the arrowroot. Also add in the celery salt and oregano. You could use whatever herbs/spices you have in the cupboard. Other good options are ground cumin, smoked paprika, fennel seeds or just salt and pepper.
- Mix thoroughly. I use my hands for this.
- Form into meatballs, try and keep the size consistent.
- I have found the best way to cook egg-free meatballs is using a non-stick pan with a lid. Add oil to the pan and add the meatballs. Fry them for a couple of minutes without moving them around too much.
- Put the lid on and leave them to cook for about 10 minutes. The time it will take depends on how big your meatballs are but you are looking for them to not look raw on the top.
- Remove the lid and move the meatballs around so that they brown all sides
- Add the tin of tomatoes, along with oregano and salt and pepper for seasoning
- Simmer until the tomatoes have reduced