Who doesn't love a meatball? Whether coated in marinara, sandwiched in a hoagie roll for ameatball sub, or eaten alone, these delicious minced meat treats are a global favorite. To get meatballs to take on their spherical shape, however, many recipes call for using eggs as a binder -- but there are numerous reasons you might not want to include eggs in your meatball recipe. For example, you or a loved one may be allergic to eggs, which, according to the FDA, is one of the most common food allergies. Alternately, you may get a bit squeamish when working with raw eggs, or you might be out of eggs at the moment. Thankfully, mashed potatoes work as an excellent egg substitute for meatballs.
The function of egg in meatballs has very little to do with flavor and more to do with its binding properties, similar to why you might use breadcrumbs in meatloaf or burgers: to help everything hold together. On the other hand, mashed potatoes don't only work as an excellent binder due to their high starch content; they also add depth of flavor. This is especially true when they're prepared with cream and butter. In short, mashed potatoes not only help your meatballs keep their shape but also lend them a rich, delicious creaminess.
You have a few options when making mashed potatoes: use up a leftover batch for meatball night, prepare some fresh and serve the rest on the side with the meatballs, or buy premade mashed potatoes from the ready-meals section of the grocery store. We advise against using instant mashed potatoes,as they often includeadditives and extra stabilizersthat might alter the texture of the meatballs. Since you should also season your meatballs, be careful not to over-salt or be heavy-handed with any salted butter added to your boiled potatoes before mashing them. To avoid this, you could use unsalted butter in your potatoes and always taste as you go. Finally, for every egg your meatball recipe calls for, add¼ cup of mashed potatoes, then prepare as usual.
When using mashed potatoes as a binder for meatballs, the potato flavor won't come through very strongly, but the butter and cream will enhance other flavors in the meatballs and keep them moist. If your meatballs are prone to being on the dry side, then this trick could be a perfect solution. While you might feel this is a strange ingredient swap, mashed potato meatballs make a hearty, delicious entrée or appetizer. You couldn't ask for an easieregg substitute, especially if you already have leftover mashed potatoes.But don't relegate this trick to only meatballs: Try adding mashed potatoes to meatloaf or other ground meat dinners that need extra help sticking together.
When you use mashed potatoes as the binder in your meatballs, the ratios of the ingredients aren't much different than when you use eggs. One egg can simply be substituted for ¼ cup of mashed potatoes.
There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.
Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.
Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.
Ricotta cheese is a great alternative for the eggs in meatballs. A good rule of thumb is one cup of ricotta cheese for every pound of ground meat. The ricotta cheese will make a good binding mixture.
Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.
No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.
Cook's Illustrated explains that adding too many eggs will put your meatballs at risk of having a soggy texture. Any additional and unnecessary liquid will also cause difficulty mixing and forming meatballs. Adding a single egg should be enough to do the trick, with two being the maximum for each pound of meat you use.
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
Most meatball recipes call for a bit of starchy filler, such as dry breadcrumbs, oatmeal, or soaked bread, which is meant to keep the meatballs tender, hold everything together, and help add bulk. But as in all areas of cooking, balance here is key. Too little of this binder and your meatballs may turn out dry.
Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart. Try soaking your breadcrumbs in milk for extra moisture and fluffiness.
"Flour is one of the most popular binding ingredients that you can use instead of eggs. It is successful in binding meatloaf if you are adding enough flowers to your recipe. "
CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place. You can use 1/4 cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes. You can use 1/4 cup (60 grams) of plain yogurt or buttermilk to replace 1 egg.
Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.
The ratio of ¼ cup water to one tablespoon of flaxseed meal is equivalent to one egg. So to substitute for two eggs in a meatloaf, you'll want to mix ½ cup of water with 2 tablespoons of flaxseed meal.
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