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These meatballs without breadcrumbs are a traditional recipe with a twist! Garlic, oregano, and parsley combine with ground sunflower seeds for a nut free, low carb alternative that’s delicious, tender, and flavorful.

Cooked meatballs in a white bowl.
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You don’t need to use breadcrumbs or nut flours for the perfect meatball. Made with just 6 main ingredients, these cook in under 20 minutes and are one of the easiest recipes you can make. They’re perfect for paleo and whole30 diets, as well as low carb or keto.

Serve these meatballs in many different ways – with a spaghetti squash marinara, roasted mashed cauliflower, or a salad with homemade ranch dressing. Or try these Mediterranean meatballs for a twist.

Why You’ll Love This Recipe

Most recipes that make meatballs without breadcrumbs either just omit them entirely or they use almond flour, I found myself not liking either option.

Omitting breadcrumbs entirely does change the texture and forming the meatballs takes a little more effort. A lot of recipes will sub nut flours but this can be an issue for a lot of people with nut allergies, as well as those on a low tyramine diet. You’ll love this recipe because it’s:

  • Simple – Easy to make and quick!
  • Nut free – Allergy friendly while still made without breadcrumbs.
  • Delicious – The perfect texture and savory flavor.

If you don’t want to use sunflower seeds, toasted pepita seeds will also work here! They each bring a different flavor that works well with the ground beef.

Ingredients

Ingredients for meatballs without breadcrumbs.

The six ingredients in these meatballs without breadcrumbs are pretty basic but here are some helpful notes I found during recipe testing. The full ingredient list will be in the recipe card.

  • Ground beef – For the best flavor and texture, I prefer to use a higher fat content. Either 85/15 or 90/10, but never above that. You could also use ground chicken or turkey for this recipe as well, just follow the same rule!
  • Sunflower seeds or pepitas – Buy these pre-roasted and unsalted to skip roasting them at home. Then just grind these in a food processor!
  • Spices – Keep these simple so the meatballs are versatile for any dish. Oregano, garlic, and parsley provide some flavor but pair well in many meatball dishes.
  • Egg – A large egg helps bind everything together while providing some moisture.

Recipe Substitutions

  • Eggs – While you can leave the egg out, the texture will be a little more dense. Use an egg substitute that works best for you.
  • Meat – I have also made this recipe with ground lamb if I want to put it over a greek salad. It’s very delicious! Chicken or ground turkey can also be substituted.
  • Seeds – If nuts aren’t an issue for you, feel free to use almond flour or you can also use ground oats.

Equipment Needed

If you’re using seeds as the filler, it’s ideal to get a small food processor to make seed flour if you don’t already own a large one.

I have this Cuisinart mini food processor that’s under $40, but they can be found as cheap as $15. A mini food processor is so nice to make salad dressings and sauces in, or just chop up vegetables when you’re too tired to use a knife.

How to Make Meatballs without Breadcrumbs

Step by step photos of making meatballs with no breadcrumbs.

Step 1: Process the seeds

Place whatever seeds you’re using in a food processor and process till it forms a fine, crumbly texture.

Step 2: Combine the ingredients

In a large bowl, combine the meat, seed flour, spices, salt and pepper. Use your hands to mix everything together till well-combined. Just don’t overwork the meat! Scoop with a spoon or cookie scoop and roll into 2 inch balls, placing them on a sheet pan with either foil or parchment.

Step 3: Bake or Pan-Sear Meatballs

Baking meatballs is best for large batches, but pan-searing before baking can provide a better flavor and texture. It’s totally up to you!

To bake – Cook at 425 degrees Fahrenheit for about 15-17 minutes, or until cooked through. (Photo 3)

To pan-sear – Preheat oven to 400 degrees Fahrenheit. In a cast iron pan over medium heat, add oil. Once warm, add meatballs and sear till just brown on all sides. Remove from the pan as they brown – they should not be cooked through.

Return all the meatballs to the pan and bake for about 7-10 minutes, or until cooked through. (Photo 4)

Air Fryer Method

If you have an air fryer here is an easy way to cook them. As you can see you have multiple methods for making these meatballs!

To make in the air fryer: Place the meatballs in an air fryer basket that has been coated or sprayed with oil. Cook at 400 degrees Fahrenheit for about 10-11 minutes, or until cooked through to your liking. Halfway through turn the meatballs to make sure they cook evenly.

Recipe Tips

  • For the best flavor and texture, use a higher fat content for meat.
  • Before rolling the meatballs, lightly wet your hands (or use oil!) to prevent the mixture from sticking.
  • For perfectly cooked meatballs, use a meat thermometer! For beef, it should be 160 degrees Fahrenheit and for chicken or turkey it should be 165 degrees.

Serving Suggestions

Meatballs on a greek salad.

These meatballs without breadcrumbs are so versatile, they work well for so many recipes. Here are a few of my favorites.

Storage and Freezing

Refrigerator – These meatballs will store well in the fridge for up to 3 days. Just cool before packing them in an air-tight container.

Freezer – If you’re planning to freeze, let the meatballs cool and then add them to a ziplock bag or glass container (if you have more room in your freezer) in a single layer.

To reheat from frozen, place on a sheet pan and cover with foil. Reheat at 300 degrees F for about 20 minutes until warmed through. 

Beef meatballs sprinkled with parsley.

Frequently Asked Questions

What can be used instead of breadcrumbs for meatballs?

This recipe that substitutes seed flour for breadcrumbs is the perfect way to get tender and flavorful meatballs without using breadcrumbs. However, there are more options! Ground oats or nut flours can also be used as a replacement.

Do I even need to use breadcrumbs or a substitute?

Technically you don’t, you could just roll the meat into balls without using anything added to fill the mixture. However, this can create meatballs that are a little more tough to form and may fall apart. Adding a substitute provides a binder and also a nice texture.

How do I adjust seasoning for meatballs?

This is a tough one because you can’t taste raw meat! In this case, I recommend cooking a small piece in a pan to taste and adjust the seasonings as needed. I tend to go light on seasoning the raw meat and add a lot of the flavor to the sauces I pair the meatballs with.

Ground Meat Recipes

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!

Meatballs in a cast iron pan.
5 from 8 votes
Servings: 16 meatballs

Meatballs without Breadcrumbs

This simple meatball recipe can be transformed for several different dinners, whether you're having Italian, Greek, or just a quick meal. Freeze them and reheat on days you don't feel like cooking!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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Equipment

  • 1 mini food processor

Ingredients 

  • 1/3 cup roasted & unsalted sunflower seeds or pepitas
  • 1 pound ground beef, *see notes for other suggestions
  • 1 large egg, *see notes for omitting egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 teaspoons fresh parsley, finely chopped (plus more for garnish)
  • 1/2 teaspoon kosher salt
  • fresh black pepper to taste
  • oil to grease the baking sheet

Instructions 

  • Preheat oven to 425 degrees Fahrenheit. In a small food processor, grind the seeds into a fine crumbles. Add them to a large bowl along with ground meat, egg, garlic, oregano, parsley, and salt (and black pepper if you'd like). Mix together with your hands until thoroughly combined.
  • Use a spoon or scoop to scoop into 2 inch balls, rolling with your hands, and place onto a greased baking sheet.
  • To bake (for large batches): Bake for 15-17 minutes at 425°F until cooked through. Serve warm.
  • To pan-sear: Preheat oven to 400 degrees Fahrenheit. In a cast iron pan over medium heat, add oil. Once warm, add meatballs and sear till just brown on all sides. Remove from the pan as they brown – they should not be cooked through. Return all the meatballs to the pan and bake for about 7-10 minutes, or until cooked through.

Notes

  • Substitute ground beef with lamb, chicken, or turkey.
  • Seeds can be substituted for rolled oats or other suggestions from the post. 
  • Lightly coat your hands with a little water or olive oil before rolling to prevent sticking. 
  • Baking is best for large batches. Pan-searing is best for smaller dinners!
  • Switch up the spices depending on the final dish. The spices used work well with pasta, in pita bread, on top of salads, or as a basic high protein snack. 

Nutrition

Serving: 4meatballs, Calories: 92.35kcal, Carbohydrates: 0.87g, Protein: 5.76g, Fat: 7.27g, Saturated Fat: 2.4g, Cholesterol: 30.36mg, Sodium: 105.49mg, Potassium: 103.01mg, Fiber: 0.29g, Sugar: 0.09g, Vitamin A: 14.85IU, Vitamin C: 0.12mg, Calcium: 11.19mg, Iron: 0.75mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Alicia

Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

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8 Comments

  1. Bethany says:

    What is the instruction for omitting egg, as mentioned in the ingredient list? Did I miss it?

    1. Alicia says:

      I’m not sure I understand your question. You would just leave the egg out of the mixture if you didn’t want to add it. It just changes the texture, but it doesn’t ruin the whole recipe to leave it out.

      1. Anonymous says:

        In the list of ingredients it says:
        ▢ 1 large egg *see notes for omitting egg

        Ergo, I thought there would be something in the notes. But if you just omit, now I know. Thanks.

        1. Alicia says:

          Oh I see! I think I just mean in the post, but I’ll update it cause it’s confusing. Thanks!

  2. Peter says:

    5 stars
    We love these meatballs. Super easy to make and really tasty!

    1. Alicia says:

      Thank you, Peter!

  3. Lisa says:

    5 stars
    Fantastic! My husband and I both loved this recipe. It smelled wonderful and tasted great. I used ground chicken. Definitely will be making this again, maybe for a party!

  4. Kaitlyn says:

    5 stars
    These are great and can go with so many recipes and sides!