Meatballs without eggs: the recipe to make them soft and juicy

Step 1

Collect minced meat and yoghurt in a bowl 1.

step 2

Add a pinch of pepper, a teaspoon of paprika and a teaspoon of ginger and pour in 100 ml of water 2.

step 3

Add a handful of breadcrumbs, salt and mix gently with your hands until you get the right consistency. Add more breadcrumbs if necessary.

Step 4

Form lots of meatballs the size of a walnut 4.

Step 5

Sauté the garlic clove and chopped shallot in a non-stick pan with a generous splash of extra virgin olive oil 5.

Step 6

Place the 6 meatballs in the pan and fry them on all sides over high heat.

Step 7

Now moisten the meat with the vegetable stock 7.

Step 8

Reduce the heat, cover with a lid and continue cooking for about 25 minutes, stirring occasionally with a wooden spoon.

Step 9

After this time, remove the lid 9 and continue cooking for another 5 minutes at medium heat.

Step 10

Arrange the egg-free meatballs on a serving plate, sprinkle with the sauce 10, bring to the table and serve.

Advice
If you like, you can refine the dough with a few leaves of chopped parsley or peeled thyme. If you don’t like it particularly spicy, you can simply leave out the paprika and ginger.

Those who want a row-and-bottom effect can add a small piece of smoked provola cheese to the center of each meatball, or add some boiled mashed potatoes for extra softness, always making sure to adjust the consistency with some bread crumbs.

Instead of vegetable stock, you can also use a good meat stock or, to shorten the preparation time, replace it with the same amount of water.