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These meatballs without breadcrumbs are a traditional recipe with a twist! Garlic, oregano, and parsley combine with ground beef for a breadcrumb-free alternative that’s delicious, tender, and flavorful.
You don’t need to use breadcrumbs or nut flours for the perfect meatball. Made with just 5 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 lazy lasagna, spaghetti squash marinara, baked goat cheese pasta, or a salad with Mediterranean salad dressing. Or try these Mediterranean meatballs for a twist.
Table of Contents
Why You’ll Love This Recipe
This is my go to meatball recipe when I don’t have any breadcrumbs in my pantry. It’s quick, easy and simple, but packs lots of flavor. While a lot of recipes will sub nut flours, this can be an issue for people with nut allergies, as well as those on a heal your headache diet. You’ll love this recipe because it’s:
- Simple – Easy to make and quick!
- No breadcrumbs – This recipe is also paleo and low carb friendly.
- Nut free – Allergy friendly while still made without breadcrumbs.
I give the option to use seeds here if desired, which do add a better depth of flavor!
Ingredients
The 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!
- 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. Or 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.
- Garlic – Finely chop a small shallot instead. Feel free to adjust the spices on this basic recipe to make it your own!
Meatball Binders That Aren’t Breadcrumbs
This recipe gives you a straightforward meatball without breadcrumbs, however you may want to add a little more texture. Here are a few options for binders that aren’t breadcrumbs.
- Toasted seeds – Use roasted sunflower seeds or pumpkin seeds (pepitas) that have been finely ground. 1/3 cup will work well with this recipe.
- Rolled oats – Old fashioned rolled oats also mix well into ground beef and can add some texture. You can use quick cook oats as well.
How to Make Meatballs without Breadcrumbs
Step 1: In a large bowl, combine the meat, egg, spices, salt and pepper. Use your hands to mix everything together till well-combined. Just don’t overwork the meat, which can make it tough!
Step 2: Scoop the meatball mixture with a spoon or cookie scoop and roll into 2 inch balls, placing them on a sheet pan with either foil or parchment.
Oven Baked: Bake the meatballs at 425 degrees Fahrenheit for about 15-17 minutes, or until cooked through.
Pan-seared: 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, about 2 minutes. Remove from the pan as they brown. Return all the meatballs to the pan and bake for about 7-10 minutes, or until cooked through.
Air Fryer Method
To make meatballs 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, like 85/15.
- 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
These meatballs without breadcrumbs are so versatile, they work well for so many recipes. Here are a few of my favorites.
- Spaghetti squash marinara (low carb).
- On top of a greek salad or with tzatziki dipping sauce.
- Alongside artichoke hummus (or any hummus) and pita bread with cucumbers and tomatoes.
- As a protein substitute in a beef protein bowl.
- With pasta and marinara sauce.
- On top of these chipotle sweet potatoes.
- With roasted mashed cauliflower (low carb).
- As a high-protein snack or appetizer with any dipping sauce, like ranch, or one of the above suggestions.
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.
Frequently Asked Questions
You can replace breadcrumbs in meatballs with ground toasted seeds, ground oats or nut flours.
You don’t need to substitute breadcrumbs with anything, you could just roll the meat into balls. However, this can create meatballs that are a little more tough to form and may fall apart. Adding an egg adds structure and binding for the mixture, even without using breadcrumbs.
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 Beef Recipes
Beef
Beef Protein Bowl
Beef
Ground Beef Nachos
Beef
Healthy Ground Beef Stroganoff (No Sour Cream)
Beef
Easy Homemade Sloppy Joes (without Ketchup)
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 without Breadcrumbs
Equipment
- 1 mini food processor
Ingredients
- 1 pound ground beef, 85/15 recommended
- 1 large egg, gently whisked
- 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. To a large bowl, add ground beef, 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.
- Baked meatballs (for large batches): Bake for 15-17 minutes at 425°F until cooked through. Serve warm.
- Pan-seared meatballs: 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.
- Breadcrumb substitute – For more texture you can add 1/3 cup rolled oats (best if slightly ground), 1/3 toasted and ground pumpkin seeds or sunflower seeds.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!!! so good! my family who doesn’t suffer from migraines loves these too.
Thank you!! So happy to hear that.
What is the instruction for omitting egg, as mentioned in the ingredient list? Did I miss it?
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.
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.
Oh I see! I think I just mean in the post, but I’ll update it cause it’s confusing. Thanks!
Thank you for the delicious recipe for your meatballs without breadcrumbs. Buying egg whites helps with being allergic to the egg yolk
We love these meatballs. Super easy to make and really tasty!
Thank you, Peter!
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!
These are great and can go with so many recipes and sides!