If I want to illicit a resounding “YAYYYYYY!!!!!” from both of my kiddos, I tell them we’re having spaghetti for dinner.
Immediately after, my daughter will ask, “with meatballs???” Every. Single. Time.
I don’t always make meatballs — sometimes I’m just too lazy. Or we’re in a hurry. It’s not that they’re hard, but they do add about an extra 20-30 minutes of cooking time to dinner, so they’re a special treat.
I actually prefer spaghetti with meatballs, myself. There’s just something about biting into a moist, tasty, garlicky meatball, covered in tangy spaghetti sauce that totally makes my mouth water!
Like mother, like daughter. 🙂
Like I said, making these dairy- and egg-free meatballs is not hard at all. It just takes a little bit of time.
In a large bowl, combine your ground beef with breadcrumbs, Italian seasoning, garlic powder, salt and pepper. Mix well.
Then, form the meat mixture into 1″ to 1 1/2″ balls. You’re going to brown the meatballs next, so heat some oil in a frying pan, and start adding the meatballs. Use tongs to turn them every few minutes — you’re trying to brown them on all sides.
Once they’re nice and brown (and your kitchen is smelling fantastic!), drain the pan drippings and add your favorite pasta sauce to the pan. Bring to a boil, then turn the heat down and simmer for 20 minutes.
While your sauce is simmering, cook up your favorite pasta. We tend to use spaghetti or angel hair, but you could use anything from rotini to macaroni!
Drain your pasta, and you’re ready to go!
It’s quite amazing how well these meatballs hold together without egg. Most meatball recipes use egg as a binder, but it’s really not needed.
Perfectly delicious, well-rounded meatballs. With no dairy or eggs! Winning!
- 2 Tbsp olive oil
- 1 1/2 lbs ground beef
- 1 cup breadcrumbs (from allergen free bread)
- 1 Tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper