AIP Meatballs Without Eggs (No Breadcrumbs)
These AIP Meatballs are total comfort food! They are made without eggs and without breadcrumbs, but they are just as savory and flavorful as the classic. These egg free meatballs without bread crumbs are super easy and great for lunches, dinners, leftovers and healthy meal prep.
Why You’ll Love This Recipe
- These meatballs are versatile.
- Add them to spaghetti squash, over mashed potatoes or cauliflower, or serve as an appetizer.
- They are tender, moist, and have the perfect meatball texture.
- These meatballs are made without eggs, without breadcrumbs and without milk.
- If desired, add sauce of choice. I highly recommend AIP Pesto!
- These meatballs have zero net carbs.
- This recipe is Autoimmune Protocol (AIP), Whole30 approved, Paleo, Grain Free, Gluten Free, Dairy Free, Sugar Free, Low Carb, and Keto.
How To Make Meatballs Without Eggs and Without Breadcrumbs
Traditionally, meatballs are made with eggs and breadcrumbs. Both of these ingredients help meatballs bind together. In these AIP meatballs, tapioca flour is used as the binder. Tapioca flour is the corn free alternative to cornstarch. If needed, use another teaspoon to help bind meatballs.
These meatballs without breadcrumbs hold together surprisingly well.
I suggest using a ground beef that is around 85% to 90% lean. Using a fatty cut will yield meatballs that fall apart while baking. A very lean cut of meat yields dry meatballs.
How To Make
First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, combine all ingredients.
Use your hands to form 1.5 inch wide meatballs. Note: spray hands with nonstick spray to help form balls. Then, place on baking sheet.
Bake for 15 to 16 minutes or until cooked through.
Finally, remove from oven and serve.
Frequently Asked Questions
These are bound together with tapioca flour.
Meatballs are tough when they are overcooked. In addition, meatballs with very lean meat can be a little bit dry.
Yes! I suggest freezing them before baking them. Then, thaw meatballs and bake as needed.
Store leftovers in an airtight container in the fridge for up to 4 days.
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Get the Recipe: AIP Meatballs Without Eggs (No Breadcrumbs)
- First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a mixing bowl, combine all ingredients.
- Once combined, use your hands to form 1.5 inch wide meatballs.
- Place meatballs on parchment lined sheet.
- Then, bake for 15 to 16 minutes or until cooked through.
- Finally, remove from oven and serve.
- Finely chop parsley and onion.
- Combine meatball mixture until seasonings and onions are uniformly mixed in.
- I highly suggest spraying your hands with nonstick spray before forming meatballs.
- Form meatballs into uniformly sized balls to ensure even cooking.
- Depending on fat content of hamburger, more or less tapioca flour might be needed.
- Bake meatballs for 15 to 16 minutes or until completely cooked through. I usually cut into a meatball to ensure there is no pink inside.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- If you want to freeze these for a later date, make meatballs and freeze before cooking. Then, thaw and bake as written.
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