If you want to forgo the breadcrumbs, you’re in for a treat, yet enjoy meatballs! Without breadcrumbs, these flavorful, soft Beef Meatball Recipe Without Breadcrumbs have ideal seasoning and hold together wonderfully. This recipe keeps things light yet gives great taste, whether your goal is a low-carb, gluten-free, or just a simpler approach to preparing meatballs. Present them over spaghetti or as a protein-packed appetizer; the marinara sauce is great. You won’t even notice the breadcrumbs, really trust me!
Table of Contents
Why You Will Love This Recipe ?
Not Requiring Breadcrumbs
Great for low carb, ketogenic, or gluten-free diets.
Super Juicy & Tender
Grated onion and a little Parmesan help these meatballs remain tasty and moist.
Quick and Easy
It is quick and easy and made in about 25 minutes with just basic ingredients!
Flexible
Enjoy them with sauce, pasta, zoodles, or a sandwich!
Ingredients
The following will help you create these mouthwatering beef meatballs devoid of breadcrumbs:
- Ground beef (80/20) has the ideal fat percentage for flavorful, juiced meatballs.
- Egg : Binds everything together.
- Parmesan Cheese (Optional) increases the taste and depth of experience.
- Optional light binder to help the meatballs stay together: almond or oat flour.
- Essential for a strong, savory taste is garlic and onion.
- Salt and Black Pepper improves the beef’s taste.
- Dried herbs combined to create the traditional meatball taste define Italian seasonings.
- Dried oregano and Paprika bring warmth and a subdued smoky element.
- Garlicky powder accentuates their deliciousness.
- Fresh parsley for a taste explosion.
- Olive oil pan-fries to produce a beautiful, crispy outside.
👉 The complete ingredient list with measurements is in the recipe card below!
Making Beef Meatballs Without Breadcrumbs
Phase 1: Stir the Meatball Mixture
Combine ground beef, egg, Parmesan cheese, almond (or oat) flour, chopped garlic, shredded onion, salt, black pepper, Italian seasoning, Paprika, oregano, garlic powder, and fresh parsley in a big bowl. Don’t overwork the meat; mix gradually until just blended.
Second Step: Form the Meatballs
On a dish, roll the mixture into one-inch meatballs.
Third Step: Make the Meatballs
Your two easy cooking choices are:
- In a skillet set over medium heat, warm olive oil. Turn often while you cook the meatballs for 6 to 8 minutes, browning them completely.
- Preheat the oven to 400°F (200°C). Arrange the meatballs on a parchment paper baking sheet and bake for 15 to 18 minutes until well cooked.
Fourth Step: Present and Savor!
Present these mouthwatering meatballs as an appetizer high in protein or with marinara sauce, spaghetti, or zucchini noodles.
Good Advice for Perfect Meatballs
- Don’t Overmix: Overworking the meat mixture can toughen the meatballs. Stirring until just mixed will help.
- Use Grated Onion: Adds moisture and guarantees the meatballs remain juicy.
- Rest the Meatballs: Let the meatballs rest for five minutes to help preserve their juices before serving.
- Sear for More Flavor: If pan frying, get a good golden crust before baking.
How to Present ?
Many recipes go nicely with these beef meatballs free of breadcrumbs:
- Present with spaghetti or zucchini noodles is classic marinara sauce.
- A filling and consoling dinner is over rice or mashed potatoes.
- Using a crisp green salad can help to lighten things.
- Meatball Subs: Tuck them into a hoagie with melted cheese and marinara sauce!
Make Ahead and Storage Leftovers
Storing Leftovers
Refrigerated in an airtight container, cooked meatballs keep for up to three days.
Freezing
Whether cooked or uncooked, meatballs should be frozen in a freezer-safe bag for up to three months. Thaw in the refrigerator overnight; then reheat.
Reheat
- Stovetop: Simmer low-heat sauce until heated through.
- Bake at 350°F (175°C) for ten minutes.
- Heat in 30-second bursts till hot in a microwave.
If you’re looking for another delicious way to enjoy ground beef, check out this flavorful Meatloaf Recipe with Onion Soup Mix for a rich and comforting meal.
FAQs
1. Can I make these meatballs without eggs?
Definitely yes! To bind, use an extra tablespoon of Parmesan cheese or a flax egg (one tablespoon flaxseed meal plus three tablespoons of water).
2. How best to replace almond flour?
You may use oat flour, ground pork rinds (for keto), or even finely shredded cheese as a binder.
3. When the meatballs are perfectly done, how can I know?
Use a meat thermometer; in the middle, it should show 160°F (71 °C). Cut one open to see if it is no longer pink inside if you do not have one.
4. Could ground turkey rather than beef be used?
Totally! Ground turkey tastes fantastic but usually leans leaner; you might have to add olive oil to keep them wet.
Conclusion
These soft, juicy beef meatballs devoid of breadcrumbs are evidence of the great tastes produced from basic materials! These meatballs are a great, high-protein dinner everyone will like whether you pan-fry or bake them. Great! 😋🍽️
Beef Meatballs Without Breadcrumbs
Equipment
- Mixing Bowl
- Skillet or Baking Sheet
Ingredients
For the Meatballs
- 1 lb ground beef 80/20 for best flavor
- 1 egg
- 1/4 cup grated Parmesan cheese optional, for extra flavor
- 2 tbsp almond flour or oat flour optional, for binding
- 2 cloves garlic minced
- 1/2 small onion finely grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley chopped
- 1 tbsp olive oil for cooking
Instructions
- In a large bowl, combine ground beef, egg, Parmesan cheese, almond flour (if using), minced garlic, grated onion, salt, pepper, Italian seasoning, paprika, oregano, garlic powder, and fresh parsley. Mix until just combined.
- Roll the mixture into 1-inch meatballs and place them on a plate.
- Pan-Fried: Heat olive oil in a skillet over medium heat. Cook meatballs for 6-8 minutes, turning occasionally until browned and cooked through.
- Baked: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes until fully cooked.
- Serve with marinara sauce, pasta, zucchini noodles, or as a protein-packed appetizer!