Meat ball recipe?

Question

I'm looking for a meatball recipe without eggs. I have a niece with allergies. Can anyone help me quickly please?

Answer 1

Frozen meatballs
grape jelly
chili sauce

put it all in a crock pot. A couple hours later you have magic

Answer 2

Afghan Kofta (Meatballs) Recipe

Ingredients:
1 pound Ground beef
1 Onion finely minced
1 Green pepper finely minced
1 teaspoon Clove garlic finely minced
1/2 teaspoon Ground coriander seed
Salt and pepper to taste


Directions:

Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors.

Form into oval balls. String 4 each on skewers alternating with a onion quarter, green pepper quarter and cherry tomato on each skewer. Grill about 5 minutes until browned, turn and grill other side.

Serve with spiced brown rice and flat bread.



A Slightly Different Meatball Recipe

Ingredients:
2 pounds ground chuck
1 package dry Lipton onion soup
1 bottle chili sauce
1 cup bread crumbs
16 ounces can sauerkraut, drained
1 can whole berry cranberries
1/2 cup brown sugar


Directions:

Mix ground chuck, dry onion soup, 1 cup bread crumbs with your hands and shape into small meatballs. Put in pan chosen to bake in. Mix in separate bowl, bottle of chili sauce and using the chili bottle - 1 bottle of water, the brown sugar, sauerkraut and can of cranberries. Mix well altogether and pour over meatballs. Bake uncovered at 325 degrees for 2 hours. After 1 hour stir gently,being careful not to break the meatballs.

Answer 3

You can make the meatballs without the eggs. Use all the other ingredients you would normally use. Here is a good tip... bake the meatballs in a baking pan using Pam or any other cooking spray, at 350 degrees, turning meatballs as they brown. They will look as if you fried them, have a great taste and leave all the fat in the pan.

Answer 4

This is my mom's Swedish Meatball in Creamy Sauce (kottbullar); it freezes well, and is absolutely WONDERFUL! It may be a little hassle getting the meat, but trust me, it's worth it. Just don't count the calories....
Try it as an appetizer, or with noodles or rice as a main dish.

1 1/2 pounds very finely ground beef, rump or round
3/4 pound pork, very finely ground, one half fatty, one half lean (ask the butcher for the best mix)
3/4 pound veal, finely ground
1 tablespoon salt
1/4 teasoon pepper
1/3 cup soft white bread crumbs (no crusts)
1/2 cup milk
3 1/2 cups (yes, that's right: 3.5 cups!) half and half, or cream
2 large onions, chopped very finely
1 stick BUTTER, not margarine
1/2 teaspoon nutmeg
Chopped parsley (3-4 nice sprigs)
1/4 cup white all-purpose flour

Soak the crumbs in the milk and add to the meats in a large bowl; mix together with your hands. SLOWLY add 1 1/2 cups of the half and half, stirring well and mixing until absorbed by the meat.
Simmer the onions in 2 tablespoons of the butter until soft but not brown. Add to the meat, along with the salt, pepper, nutmeg, and parsley. Stir well, and form the meat into small balls, about 1 1/2 to 2 inches across. Fry the meatballs in butter, over low heat, until lightly browned. Do not overcrowd; keep adding more butter as needed. (You may have to use 2 large frying pans.)
Then add the flour to the butterfat (remove all the meatballs in order to do this) and stir well. Now add the rest of the half and half and continue stirring, until gravy thickens.
Return the meatballs to the pan and let simmer for 10 minutes to finish the cooking. If the gravy is too thick, add more half and half or milk. Correct seasoning with salt and pepper as needed.

Makes a lot, but they go fast.

Answer 5

You don't need to add eggs to your meatball mixture. You can simply choose any combination of ground meat - turkey, pork, beef, veal, lamb, etc. Add salt, pepper, garlic, minced onion, parsley, thyme, and any other seasonings you find appealing. You can then add grated parmesan or romano cheese if you are making Italian meatballs. The only real reason people add eggs to meatball mixtures is to bind the bread crumbs they added to make the meat stretch during times of poverty. None of these ingredients are essential to tasty meatballs.

Answer 6

Easy Saucy MeatBall Dinner

1 pound of lean ground beef
1/.4 cup bread crumbs
¼ cup minced onion
¼ teaspoon salt
1-10 ounce tin of condensed cream of mushroom soup/with 1 tin of water
2 teaspoons fresh chopped parsley

Mix together beef, bread crumbs, onion, and salt; shape into 24 meatballs*. In a preheated skillet brown meatballs on all sides then drain off drippings. Stir in mushroom soup with water and parsley.

Cover cooking over low heat for 20 minutes, stirring often. Serve over rice or hot buttered noodles.

* Wet both your hands to make it easier to form your meatballs.

Answer 7

Use bread crumbs or cracker crumbs to carry them mutually. yet there's a foul facet influence of this. The crumbs soak up the grease,so that you'll finally end up with a greasier meatball. Get 22% fat hamburger (the most inexpensive hamburger is 30%). i have tried 15% fat, even with the undeniable fact that the meatballs finally end up fairly dry. i do not have a recipe, yet it is how i flow about it. Get one pound of twenty-2% fat hamburger, and a small or medium yellow onion. once you've saltines or some bread, you could make your own crumbs. in the different case, you'd be intending to get one or the different. once you've a foodstuff processor, make bread crumbs. in case you do not, get saltines. you'd be wanting about 3/4 cup to at least one cup of crumbs. when you're utilising bread, split some slices down into about a million inch squares, and put in the processor. Pulse the processor till you've small bread crumbs. when you're utilising saltines, lay some on a reducing board and take a sparkling eating glass. Press the bottom of the glass on the crackers to interrupt them up into small products. placed the hamburger in a blending bowl and upload the crumbs. Peel and dice the onion into small dice and upload about a 1/2 to three/4 of a cup to the bowl. upload one entire egg. (in case you want garlic, ruin up one peeled clove, and upload.) Now roll up your sleeves and combine through squeezing the beef blend between your hands. even as each little thing is mixed, type into meatballs. i take advantage of a non stick fry pan to saute the meatballs. you do not ought to characteristic oil in case you employ a non stick pan. there is sufficient fat contained in the beef. Brown the outsides of the meatballs, then get rid of from warmth. The meatballs are nevertheless raw on the interior, yet you'll complete the cooking contained in the subsequent step. placed the meatballs right into a pot, leaving the fat/grease behind. upload your fashionable spaghetti sauce to the pot and produce to a sluggish simmer. cover and enable simmer for an hour. this is it. The meatballs will nevertheless be intact, and also you've were given your meatballs.

Answer 8

Hawaiian Meatballs :
1 lb. lean ground beef
1/2 cup soft bread crumbs moistened with milk
1 clove garlic, pressed
1/2 ts dry mustard
1/4 ts ginger
1/2 ts salt
1 tbs soy sauce

Mix well and form into 1 inch balls. Saute until brown on a low to med. heat.

Answer 9

I agree with the other recipes. I never use eggs to make meatballs--only Breadcrumbs.

Answer 10

BULGHUR "MEAT"BALLS WITH FRESH VEGETABLE SAUC

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Bulghur wheat -- cooked
1/2 c Bread crumbs, whole wheat
12 oz Tofu, soft
1/2 ts Salt
1 t Soy sauce
1/4 c Onions, green -- chopped
1/4 ts Coriander, ground
1/4 ts Thyme leaves -- dried
1 3/4 c Apple juice, divided
1 c Vegetable stock
1 c Carrots -- sliced
1 c Bell pepper, green -- cut in
--1/4-inch strips
4 ts Cornstarch
1/2 ts Ground pepper
2 1/2 c Rice -- hot, cooked

Preheat oven to 350 degrees.

Combine the bulghur wheat, tofu, bread crumbs, salt,
soy sauce, green onions, coriander, and thyme. Shape
mixture into 1 1/2-inch balls. Bake on
a cookie sheet sprayed with vegetable spray for 10
minutes on each side.

In a large skillet over medium-high heat, combine
vegetable stock and 1 1/3 c apple juice; bring to a
boil. Reduce heat to low; add carrots and cook 3
minutes. Add green pepper strips; cook 4 to 6 minutes
longer, or until vegetables are tender-crisp. In small
bowl. combine cornstarch and 3 tablespoons apple
juice; blend well. Add to vegetable mixture; cook 2 to
3 minutes, or until thickened, stirring often. Add
ground pepper; mix well. To serve, spoon hot cooked
rice onto large platter; place bulghur "meat"balls on
rice and pour hot vegetable mixture over "meat"balls.