Egg Substitutes For Meatballs!

Eggs are critical in meatball recipes as they act as a binder to hold all the ingredients together. Whether you’re out of eggs, have dietary restrictions or personal preferences, you may find yourself in need of options for egg substitutes for meatballs.

If you’re unsure of why you need a meatball binder, the Detroit Free Press has a nice write up on it.

Egg Substitutes For Meatballs

Choosing the right substitute depends on the specific requirements of your diet, the desired texture, and the flavor profile of your recipe. The best replacement for Buffalo Chicken Meatballs may not be the best for Swedish Meatballs.

I usually list food substitution ideas in order of “best to worst”, but all of the below are fabulous to use. There really isn’t a “best or worse” one. Use what you have on-hand.

From the moisture and binding properties of breadcrumbs soaked in milk to the unique flavors offered by tomato paste, each substitute has its advantages. I noted ratio recommendations to make the decision, and implementation a little easier.

Breadcrumbs Soaked in Milk

The combination of milk and breadcrumbs (or Pangrattato) creates a paste that mimics the binding properties of eggs. This mixture helps to keep the meatballs moist and cohesive.

Ratio: For each egg, use ¼ cup of milk mixed with ¾ cup of breadcrumbs.

Panko Soaked in Milk

Similar to breadcrumbs, the combination of milk and panko creates a binding paste. Using Panko also adds a bit of crunch, which I love, and helps keep the meatballs moist and cohesive.

Ratio: For each egg, use ¼ cup of milk mixed with ¾ cup of Panko.

Fresh Mashed Potatoes

Mashed potatoes have a starchy consistency that acts as a great binder. They also add moisture to the meatballs, ensuring they don’t dry out during cooking.

Ratio: Use ¼ cup of mashed potatoes for each egg.

Boxed Mashed Potatoes

Similar to breadcrumbs and Panko, boxed mashed potatoes have a starchy consistency making them a great substitute for eggs in meatballs. They also contribute to the meatballs’ moisture content. You also don’t have to go through the motions of making fresh mashed potatoes.

Ratio: Ratio: For each egg, use ¼ cup of milk mixed with ¾ cup of breadcrumbs.

Ground Flaxseed or Chia Seeds

When ground flaxseed or chia seeds are mixed with water, they form a gel-like substance that can bind ingredients together similarly to eggs. Check out the picture of chia seeds above to see the “gel like” property. This substitute also adds a slight nutty flavor and additional nutrients.

Ratio: Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water to replace one egg.

Yogurt or Buttermilk

Both yogurt and buttermilk can provide the moisture and fat needed to bind the meatballs together. They also contribute to a tender texture and a slight tanginess that can enhance the overall flavor.

Ratio: Use ¼ cup of yogurt or buttermilk for each egg.

Tomato Paste

Tomato paste not only binds the ingredients together but also adds a rich umami flavor to the meatballs. It’s a particularly good choice for recipes that could benefit from a tomato-based flavor, such as these Instant Pot Meatballs.

Ratio: Use 2 tablespoons of tomato paste to replace one egg.

Aquafaba

Aquafaba has a similar consistency to raw egg whites, making it a great option. It’s especially useful for those following a vegan diet and does not impart a strong flavor to the meatballs.

Ratio: Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) to replace one egg.

More ingredient substitution lists: Substitutes For Red Pepper Flakes, Chicken Broth Substitute and Substitute for Beef Broth.