If you’re craving flavorful Italian meatballs without breadcrumbs or eggs, this recipe delivers juicy, perfectly seasoned, tender meatballs the whole family will love! We do not use an egg substitute as a binding agent for these simple meatballs. We do not use bread crumbs. Really good meatballs are made ground meat, garlic powder, Italian seasoning, and fresh Parmesan cheese. Just a handful of ingredients! Your gonna wanna make a double batch so you can meal prep for weeknight dinners, served with your favorite sauce.
The original recipe for these meatballs with no breadcrumbs or egg came from a St. Louis Chef. During the first 15 years of our marriage, we lived in St. Louis. We would shop weekly for Italian ingredients on “The Hill”. This neighborhood holds a special significance as it was where a substantial Italian immigrant community established itself. This enclave became a culinary haven for those seeking a true Italian dining experience.
While we lived there, we watched a news noon program that featured local chefs. Vince Bommarito of Tony’s restaurant made it clear that simple ingredients make a difference in his homemade meatball recipe. His perfect eggless meatballs were made with a meat mixture that was equal parts of ground veal, ground pork and Italian sausage. We find that using ground veal instead of ground beef gives these homemade meatballs tender, but if you can not find it, a good quality fresh ground lean beef or ground turkey is a great alternative. And as much as we love using fresh breadcrumbs in many of our recipes, we do not use them here. Gluten-free meatballs are a great dish to serve to a big crowd, know that some guests may be gluten-intolerant.
Published on October 27, 2022
Modified on February 8, 2026
Why you will love these Italian Meatballs:
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Pure, bold flavor – With no fillers to mute the taste, the rich, savory flavors of the meat, garlic, herbs, and cheese shine through in every bite.
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Perfectly tender, not dense – Skipping eggs and breadcrumbs gives you meatballs that are juicy and tender without being heavy or spongy.
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Naturally gluten-free & simpler – Fewer ingredients means a cleaner recipe that works for gluten-free eaters and comes together fast with pantry staples you already love.
Ingredients for Italian Meatballs without Breadcrumbs
Ground Veal: Provides a rich and savory base for the meatballs, adding depth of flavor that forms the core of their taste.
Ground Pork: Adds a slightly fattier and juicy element to the meatballs, enhancing their tenderness, making each bite succulent.
Italian Sausage: Infuses the meatballs with a burst of extra flavor and spices, making them savory and aromatic, capturing the essence of Italian cuisine.
Granulated Garlic: Imparts a robust garlic flavor without the need for mincing fresh garlic, and is a bit more subtle than garlic powder, allowing for a nuanced garlic presence.
Italian Seasoning: Brings a Mediterranean aroma and earthy taste, complementing the Italian theme, transporting your senses to an Italian restaraunt.
Graura Parmesan Cheese: Adds a nutty and salty depth to the mixture, contributing to a rich and umami flavor, elevating the overall taste.
Salt: Enhances the overall seasoning of the meatballs, bringing out their flavors, ensuring the meatballs are well-balanced and not bland.
Black Pepper: Provides a touch of heat and sharpness, balancing the flavors with a subtle kick, adding a delightful element of spiciness.
How to Make Italian Meatballs Recipe without Breadcrumbs:
- Mix the Ingredients – Add the meat to a large bowl. Add the garlic, parmesan cheese and spices to the meat mixture.
- Shape the Meatballs – Using a cookie scoop, scoop up the meatball mix into evenly sized meatballs about the size of a golf ball, rolling between your hands. If cooking them later you can keep the uncooked meatballs on a rimmed baking sheet in the refrigerator, coved with plastic wrap.
- Sear for Flavor – Brown the meatballs over a miedum heat, turning them so they get an even color on all sides.
- Bake in Oven – Add the meatballs in a single layer to a heat-proof dish and cover with foil. Place in a 350F degree oven for 20 minutes. Check internal temperature for 160F. Cook longer if needed. Note, you can also bake in an air fryer.
How to Store and Reheat:
- Refrigerate: Store leftover meatballs in an airtight container with sauce for up to 4 days.
- Freeze: Place cooled meatballs (with or without marinara sauce) in a freezer-safe container for up to 3 months.
- Reheat: Warm in a saucepan over low heat, adding a splash of water or broth if needed. For a quick option, microwave in short intervals, stirring occasionally.
How to Make Italian Meatballs Recipe without Breadcrumbs:
- Mix the Ingredients – Add the meat to a large bowl. Add the garlic, parmesan cheese and spices to the meat mixture.
- Shape the Meatballs – Using a cookie scoop, scoop up the meatball mix into evenly sized meatballs about the size of a golf ball, rolling between your hands. If cooking them later you can keep the uncooked meatballs on a rimmed baking sheet in the refrigerator, coved with plastic wrap.
- Sear for Flavor – Brown the meatballs over a miedum heat, turning them so they get an even color on all sides.
- Bake in Oven – Add the meatballs in a single layer to a heat-proof dish and cover with foil. Place in a 350F degree oven for 20 minutes. Check internal temperature for 160F. Cook longer if needed. Note, you can also bake in an air fryer.
Can I make these Mini Meatballs?
You absolutely can! Simply roll into smaller size meatballs and skip the frying in a pan. Simply place on a parchment lined cooking sheet and bake. Since they are smaller, it will take less time, and ovens vary. Be sure to check for an internal temprature of 160F. These mini meatballs are perfect to make ahead for our The Best Italian Wedding Soup Recipe with Meatballs!
Whats the Beef with Veal?
Veal is a type of meat that comes from young cattle, usually calves, which are raised for their tender and flavorful flesh. Here’s an overview of veal and why it is considered delicious:
- Tenderness: Veal is renowned for its tenderness, which is a result of the young age of the animals at slaughter. The muscles of veal have not had as much time to develop and toughen, making the meat incredibly soft and easy to chew.
- Delicate Flavor: Veal has a mild and delicate flavor that sets it apart from beef. Its taste is often described as subtle, slightly sweet, and less intense than mature beef. This makes it an excellent canvas for absorbing various seasonings and sauces.
- Lean and Low in Fat: Veal is relatively lean compared to other meats, making it a healthier option for those seeking lower fat content in their diet. The lower fat content also allows other flavors, such as spices and herbs, to shine through.
You are gonna wanna make a double batch of these juicy meatballs. Meal prep these on the weekend and make up some marinara sauce to have spaghetti meatballs and a meatball sub for weeknight dinners! Simply pop the uncooked meatballs into an airtight container, and fry them up fresh on the stove top. We finish them off by baking them on a rimmed baking sheet. You can also just add your favorite sauce over the Italian meatballs and let them cook through. Making your own tomato sauce is so easy! Check out our Sunday Sauce recipe!
Sunday Sauce Recipe
If you want a traditional meatball give my mother’s meatballs a try. They are made with ground beef, breakfast sausage, garlic, salt and pepper. They are perfect eggless meatballs to serve for breakfast for a holiday morning! The rich flavor of the broth created while on a low simmer is perfect to dip fresh rolls into. My mom wrote her original recipe for these on the back of an envelope. She did that often.
Meatballs in Broth, My Mothers Recipe
How to Store and Reheat:
- Refrigerate: Store leftover meatballs in an airtight container with sauce for up to 4 days.
- Freeze: Place cooled meatballs (with or without marinara sauce) in a freezer-safe container for up to 3 months.
- Reheat: Warm in a saucepan over low heat, adding a splash of water or broth if needed. For a quick option, microwave in short intervals, stirring occasionally.
Equipment
- bowl
- large frying pan
- Tongs
Ingredients
- 1 pound ground veal or ground beef
- 1 pound ground pork
- 1 pound Italian sausage
- ½ cup grated parmesan cheese
- 2 tablespoons granulated garlic or garlic powder
- 2 tablespoons Italian seasoning
- ½ teaspoon salt
- 10 grinds black pepper
Instructions
- Put Meat into bowl. Add Parmesan & spices.1 pound ground veal, 1 pound ground pork, 1 pound Italian sausage, ½ cup grated parmesan cheese, 2 tablespoons granulated garlic, 2 tablespoons Italian seasoning, ½ teaspoon salt, 10 grinds black pepper
- Mix gently with hands, making sure not to over mix.
- Roll into balls slightly bigger than a golf ball.
- Put into a non stick pan, and brown on all sides, turning as needed.
- Remove from pan, put into a glass baking dish, and cover with foil.
- Put into 350 degree oven, and bake for 20 minutes. Check one meatball for doneness.
- Serve with pasta, polenta, or plain!
Nutrition
Great Side Dishes for Italian Meatballs:
This looks great! I’l Have to give them a try! Thank you for sharing!
Barry,
You are so awesome! Thank you!!!!
Hey there! I came across your Italian Meatballs Recipe without Egg post, and I must say, it’s absolutely fantastic! Your step-by-step instructions were clear and easy to follow, making it a breeze for even a novice cook like me to recreate these mouthwatering meatballs. The combination of flavors was spot on, and the texture was perfectly tender. I really appreciate your alternative approach, as it caters to different dietary preferences. Your recipe has become a family favorite, and I can’t thank you enough for sharing it. Keep up the amazing work!
Tavo,
This comment truly means so much. We so appreciate your words of kindness,
Dina and Bruce
Went to make meatballs last night and realized I was out of egg! This recipe came to the rescue and was perfect!
This recipe looks very inviting! I will have to give it a try!
Mimi,
We hope you do!
Thank you
This recipe is great when you’re out of eggs or breadcrumbs. It comes together so easily and tastes amazing!
Justine,
Yes! And we are so happy you like!!
Dina and Bruce
Love this Italian Meatballs recipe!! easy to make and never seen a recipe without egg. Will give them a try. They look delicious. Thanks for sharing 🙂
Elisa,
Growing up, my mother made simple salt, pepper, garlic meatballs with just meat. They were always so good!
Dina and Bruce
This looks like an incredible recipe, and there’s no beating homemade meatballs. Very excited to try this next week, thanks so much for the recipe!
This recipe is perfect for my new gluten free lifestyle! Quick, easy, and perfect for these busy weeknights I have! Yum!
This was everything a gourmet meal should be and then some! Was easy and delicious; definitely, a new family favorite dish!
We loved these meatballs! It’s really hard to beat homemade meatballs – thank you for a great recipe!
I made these meatballs with our pasta last night and MAN were they delicious! And I loved that they didn’t use egg!
These meatballs were so tasty! Will definitely be using this recipe again in the future.
It’s been a while since I made meatballs at home. Time to get cooking! Lovely recipe.
These meatballs were so good and tender!!
Yummy! I normally use an egg but ran out. These were delicious and I didn’t miss the egg!
Amy,
That is so great! Thank you!
Dina and Bruce
I’m intrigued by the combination of meats in these fabulous Italian meatballs. I can’t wait to try them.
These Italian meatballs without egg turned out deliciously tender and flavorful. I was surprised by how well they held together without the egg. Thanks for sharing this great recipe!
Found this recipe on pinterest when searching for a meatball recipe for my egg-free son. Turned out perfectly!
These Italian Meatballs are tender and full of flavor, despite being made without eggs. The seasoning is spot-on, and they hold together perfectly, making them a great option for those with dietary restrictions.
I made these meatballs the other night and was blown away! Absolutely delicious! The entire family approved 🙂