Eggless Meatballs

Here is a recipe for preparing meatballs without eggs that can be suitable for those following a vegan diet or have food intolerances.

Ingredients

• 500g of ground meat (choice of beef, chicken, or turkey)
• 50g of stale bread
• Vegetable milk as needed (to soak the bread)
• 2 tablespoons of chickpea flour (as a binder instead of eggs)
• 1 small onion, finely chopped
• 2 cloves of garlic, finely chopped
• Salt and pepper to taste
• Herbs of choice (for example, chopped parsley)
• Extra virgin olive oil for frying
• Breadcrumbs as needed (if necessary, to achieve the desired consistency)

Preparation

1. Start by soaking the stale bread in the vegetable milk until it softens. Squeeze the bread to remove excess liquid.
2. In a large bowl, combine the ground meat, soaked bread, chickpea flour, chopped onion, garlic, salt, pepper, and herbs. Mix well all the ingredients until you have a homogeneous mixture. If the mixture is too wet, you can add some breadcrumbs to absorb the moisture.
3. Take small portions of the mixture and form balls with your hands. If you prefer, you can roll the meatballs in breadcrumbs to create a crispier crust.
4. In a frying pan, heat the olive oil and sauté the meatballs on all sides until golden. If you prefer a lighter cooking method, you can bake them in the oven on a baking sheet lined with parchment paper at 200 °C for about 15-20 minutes, turning them halfway through cooking to brown them evenly.
5. Once cooked, you can serve them hot with a side dish of your choice or as a main course.

In Italy, where meatballs are a classic, the culinary tradition is always open to new variations: like this one, which is suitable for those looking for egg-free alternatives. Enjoy your meal!