Ingredients
Mixed minced meat (beef and pork)
500 gr
Natural yoghurt
125 gr
Vegetable broth
100 ml
Garlic
1 clove
shallot
1
Sweet peppers
1 teaspoon
Ginger powder
1 teaspoon
Extra virgin olive oil
taste good
Breadcrumbs
taste good
Salt
taste good
Pfeffer
taste good
Eggless meatballs are a lighter version of traditional fried meatballs, suitable for people with food intolerances. The egg, an essential ingredient in the classic recipe to hold the ingredients together, is replaced here by a glass of natural yoghurt: this makes the dough incredibly soft and juicy to the bite.
To prepare them, simply mix the ground pulp with the dairy product, a pinch of pepper, a pinch of paprika and ginger powder, half a glass of water and the breadcrumbs to obtain a mixture with the right consistency.
Once you have formed many walnut-sized balls, simply sauté them in a pan with garlic, oil and shallots, then moisten them with a ladle of boiling vegetable broth and finally cook them gently with a lid until they are done, so that they will not be golden on the outside and not tender at the heart.
The result is a simple and appetizing second course to serve accompanied by a portion of gratinated vegetables and toasted slices of bread for family lunch or dinner.
If you want, you can prepare mini meatballs and then offer them as a delicious appetizer as an aperitif or, if you love versions with sauce, cook them in a pan with tomato sauce.
For this preparation, we recommend that you opt for a mixture of minced beef and pork: this way you will get bites that melt in your mouth and are not at all dry.
Find out how to make meatballs without eggs by following the step-by-step instructions and advice. If you liked this recipe, also try the deep fryer meatballs and the pizzaiola meatballs.
How to make meatballs without eggs
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
ADVERTISEMENT
