If you're looking to make the best meatballs ever without using eggs or breadcrumbs, this recipe is for you. With just a few simple ingredients and one secret addition, you can create delicious meatballs that are sure to impress your family and friends. Get ready to elevate your meatball game with this easy and flavorful recipe! And you know what? Even if you don't mind egg or breadcrumbs you should probably try this recipe... because these are the best meatballs ever!
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
- 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
Season the Meat
- 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
Chill & Roll
- 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!
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
- With a super creamy Mac and Cheese
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