These meatballs without breadcrumbs and eggs are the best I've ever had! Easy to make and all done in under 1 hour. With 3 cooking methods: stove top, air fryer & oven. The end result? A juicy, flavor packed, tender meatball.
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Being Swedish, I know my meatballs. And well, IKEA is fine. But these meatballs without eggs & breadcrumbs, they're next level.
I grew up eating my dad's Swedish-American meatballs, always made without breadcrumbs and eggs, and that recipe was the basis for this one. But, as always, I made my own tweaks and now, now I dare say that as far as meatballs go - these are juicy, tender perfection.
Boil some potatoes, and make a batch of gravy, and you're all set.
Why you will love this recipe
- It's quick and all done in under 1 hour (30 minutes resting time included)
- It's easy with just a few simple steps
- The meatballs keep together perfectly, thanks to the potato
- Allergy friendly - these are eggless, gluten free meatballs without breadcrumbs, and the cream easily can be switched for a dairy free alternative
- No onion pieces which makes it great for those super picky eaters as well
- Simple ingredients that you probably already have at home
- Super juicy meatballs - especially if you use a meat thermometer
What you need to make them
Ingredient notes & substitutions
- Meat: I recommend 50/50 ground beef & ground pork. You want the flavor from the beef and the fat from the pork. You can use just one of them, or another ratio, but using less pork can make the meatballs drier.
- Boiled potato: This is the secret to getting the meatballs to stick together without eggs & breadcrumbs. Allow it to cool (or use leftovers), and peel it.
- Yellow onion can be swapped for red onion or shallots
- Vegetable oil & butter: You can use one of them, or both, depending on what you like and how you cook your meatballs (see details below)
- Worcestershire sauce sometimes has gluten, please check your bottle if gluten free is important to you
- Cream: I generally use heavy cream, but you can also use half and half or milk, as well as dairy free alternatives
How to make them
- Place meat and spices in a large bowl
- Mix well, until you can't see any traces of the spices
- Add Worcestershire sauce, shredded potato and shredded onion
- Mix well, until everything is well combined
- Add cream
- Mix one last time, until the cream is well incorporated
- Cover with plastic and refrigerate at least 30 minutes
- After 30 minutes (or longer), bring out the meat mixture and roll into meatballs. Cook one of the ways below until the inner temperature has reached 160°F (70°C).
- Stove top: Fry in butter and/or vegetable oil, 1 minute on high, turning them once halfway, then 5-7 minutes on medium-low
- Finishing in the oven: Fry in butter and/or vegetable oil, 1 minute stove top on high, turning them once halfway, then 7 minutes on a baking sheet in the oven at 300°F (150°C)
- Air fryer: 6 minutes in pre heated air fryer at 350°F (175°C), shaking halfway
Tips & tricks
- If you're unsure about the seasoning, season lightly at first, then - after refrigerating - fry one small patty and taste test. If the seasoning is good, go ahead and roll the meatballs. If not, adjust the seasoning and test again.
- Prep ahead: Make the meatball mixture ahead of time and either roll them out ahead of time as well, or do it just before frying. You can keep the meatballs uncooked, in an airtight container, in the fridge for up to 24 hours before cooking.
- For easiest rolling dip your fingers in some water first, and repeat when the meatballs start sticking to your fingers
- Make the meatballs even in size for even cooking
- Use a meat thermometer for best results
- Air frying is the lowest-fat option but this also means it has the highest risk of drying out the meatballs
- Store leftovers in the fridge for up to 4 days
- Freeze leftovers for up to 3 months
- Reheat leftovers in a pan stove top, in the microwave, or in the air fryer (my favorite option, especially for frozen meatballs). Check out my guide to cooking frozen meatballs in the air fryer for all the details!
Recipe FAQ
I recommend to always start the meatballs off stove top, so you get a nice sear. This will also help them keep together. After the initial sear, either option is great.
Transferring the meatballs to an oven safe dish and finishing them in the oven is especially good if you're making a lot of meatballs, and need to fry them in batches.
1. Add enough fat - pork is fattier than beef, so that's why we use 50/50 beef and pork for this recipe
2. Don't overcook them
If these meatballs fall apart it's likely due to either mixing too little, not refrigerating before rolling out the meatballs, not rolling the meatballs enough or frying at too low heat initially.
To avoid this, make sure to mix everything together really well, until you can't tell the different components from each other. Then refrigerate for at least 30 minutes, and when rolling out the meatballs, make sure the meatballs have a smooth exterior without any cracks. If pan frying the meatballs, make sure you are initially doing this over high heat.
No, you can absolutely make meatballs without eggs. You do need something that will bind everything together, and make them keep that nice round shape - but a shredded potato and a dash of cream take care of that just as well.
Instead of breadcrumbs you can use a shredded potato. The starch from the potato will work in the same way as the breadcrumbs to absorb moisture and trap it inside for super juicy meatballs.
What to serve with meatballs
Looking for some delicous sides to serve with these meatballs?
- Swedish style: boiled potatoes or mashed potatoes, cream sauce (use what's left in the pan and just add some wine and cream) or gravy and lingonberry jam
- In a pasta: they're a great addition to garlic butter pasta as well as with spaghetti or zucchini noodles in a basic tomato sauce or marinara sauce
- Mac and Cheese
- Smashed Potatoes & Chipotle Ranch Dressing
- Potato Wedges & Barbecue Sauce
- Sweet Potato Wedges & Whipped Feta Cheese
- With veggies like Garlic Roasted Broccoli
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Meatballs without Breadcrumbs & Eggs
Print RateIngredients
- ½ lb ground pork
- ½ lb ground beef
- 1 teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ½ teaspoon fine table salt
- ½ teaspoon Worcestershire sauce
- 1 small yellow onion peeled and shredded
- 1 boiled potato cooled, peeled and shredded
- 2 tablespoon cream or half and half or milk, dairy free alternatives also fine
For Pan Frying
- 1 tablespoon butter
For Air Frying
- 1 teaspoon vegetable oil
Instructions
- Placeof meat in a bowl with white pepper, black pepper and salt. Mix well.½ lb ground pork, ½ lb ground beef, 1 teaspoon ground white pepper, ½ teaspoon ground black pepper, ½ teaspoon fine table salt
- Add Worcestershire sauce, shredded onion and shredded potato and mix well.½ teaspoon Worcestershire sauce, 1 small yellow onion, 1 boiled potato
- Add cream and mix until well combined.2 tablespoon cream
- Cover with plastic and place in the refrigerator for at least 30 minutes.
- Bring out the meatball mixture and roll into meatballs.
Pan Frying
- Melt the butter in a pan over high heat.1 tablespoon butter
- Add the meatballs and cook 30 seconds without stirring, then flip them and cook 30 more seconds.
- Lower the heat to medium-low, and cook 5-7 minutes, until the inner temperature has reached 160°F (70°C).
Pan Frying and Finishing in the Oven
- Preheat the oven to 300°F (150°C).
- Melt the butter in a pan over high heat.
- Add the meatballs and cook 30 seconds without stirring, then flip them and cook 30 more seconds.
- Transfer meatballs to an oven safe dish and bake in the middle of the oven for 7 minutes, until the internal temperature has reached 160°F (70°C).
Air Frying
- Preheat the air fryer to 350°F (175°C).
- Brush the air fryer basket with oil, then place meatballs in the basket in a single layer.1 teaspoon vegetable oil
- Air fry at 350°F (175°C) for 6 minutes, flipping themhalfway, until the internal temperature has reached 160°F (70°C).
Equipment (may contain affiliate links)
Video
Notes
- If you're unsure about the seasoning, season lightly at first, then - after refrigerating - fry one small patty and taste test. If the seasoning is good, go ahead and roll the meatballs. If not, adjust the seasoning and test again.
- Prep ahead:Â Make the meatball mixture ahead of time and either roll them out ahead of time as well, or do it just before frying. You can keep the meatballs uncooked, in an airtight container, in the fridge for up to 24 hours before cooking.
- Store leftovers in the fridge for up to 4 days
- Freeze leftovers for up to 3 months
- Reheat leftovers in a pan stove top, in the microwave, or in the air fryer
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Nicole
Best recipe. I love that it came out perfect and the taste was amazing never thought cream could be added. This is my new go to recipe
Emmeline Kemperyd
So happy to hear that, Nicole! The credit all goes to my dad, not sure where he got the idea of adding cream from but I just love these meatballs. Thanks for commenting and rating!! /Emmeline
Elizabeth
Thanks very much for this recipe and for including the "Tips & Tricks" & faqs-so helpful for a greenhorn. I'm excited to make these!! Only thing is: I'm wondering what kind of potato to use & what is the measurement of shredded potato to add? Also, curious if you've ever adapted this to make Ricotta Turkey meatballs, & if not, if you have any thoughts on how to do that?
Emmeline Kemperyd
Hi Elizabeth! I have used all kinds of potatoes, I never bothered with exactly what kind. And I didn't measure (will do that next time!!), but a medium-sized potato is perfect.
I haven't used this recipe to make turkey meatballs, but I think it would work well. Ricotta will add a bit of fat and liquid though, so I would skip the cream, and also try cooking a few meatballs first, and adding more shredded potato if they come out too wet.
Hope that helps!
Emmeline
Roger mckenner
I'm making them right now. Easy enough recipe. One thing has me scratching my head . Total meat weight is 1 pound . How'd you get 40 meatballs? I'm using 2 lbs ground beef and 1.5 lbs of ground pork . Total meatballs were 41 ... and they weren't huge either. . Anyway I'm baking them after frying. Will update. Thanks.
Emmeline Kemperyd
Hi Roger, I make them small. Think IKEA size 😌 /Emmeline
Keodii
Would love to try this. Looks delicious.
C. Carson
These meatballs taste fantastic! I fried them in the pan and they were so juicy. Happy to have found this recipe for my son who has to eat dairy and egg free.
Emmeline Kemperyd
Thank you for your comment! So happy to hear you enjoyed them!
Keodii
This isn’t dairy free. It has some cream.
Emmeline Kemperyd
Hi Keodii! That’s correct, but you can switch it for a dairy free cream alternative. Hope that helps! /Emmeline