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Old 03-26-2011, 07:12 AM   #1
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Egg substitute in meatballs

Any suggestions for what to use instead of eggs to bind meatballs?

Thanks,
Caitlin

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Old 03-26-2011, 11:43 AM   #2
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You really only need the egg white for binding, so if it is a concern about the yolk and cholesterol, you can separate them or use an egg substitute.
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Old 03-26-2011, 12:18 PM   #3
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Quote:
Originally Posted by Caitlin71809 View Post
Any suggestions for what to use instead of eggs to bind meatballs?

Thanks,
Caitlin
I have never put eggs in meatballs, meat loaf or beefburger.
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Old 03-26-2011, 12:41 PM   #4
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Since it is a binder--soaking bread in milk (or veggie broth), squeezing the liquid out, and "ripping apart" the soaked bread should do the same trick. I don't add egg to meatloaf or meatballs when I cook for my heart-patient parents.
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Old 03-26-2011, 12:49 PM   #5
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Nothing.

It surprise me when I read a recipe that require eggs to bind the meat! you really don't need it.

Just make sure not to add an we ingredient and you will be fine. And if you do just put the meat in the strainer and press it and all the liquid will go down.


bread crumbs and eggs a big no no
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Old 03-26-2011, 12:53 PM   #6
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I usually use an egg and some starch (breadcrumbs, cracker crumbs, rice, potato, even pasta) because it makes them lighter; the original intention in these things was to stretch the meat. But if I don't have an egg on hand, it isn't the end of the world!
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Old 03-28-2011, 01:55 AM   #7
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growing up and helping in my mother's and grandmother's kitchens, I never recall using eggs.

I know when i make vegetarian/ vegan meatballs I use a little cornstarch mixed with mater and some vital wheat gluten but that is because the tvp doesnt hold together as well as meat....im rambling.. sorry.Just skip the egg all together in it, it'll work fine.
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Old 03-28-2011, 10:53 AM   #8
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Thanks to everyone!

What do you put in meatballs, then?

I get a lot of recipes from America's Test Kitchen. They are almost always delicious, but apparently they follow unconventional methods!

Caitlin
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Old 03-28-2011, 03:58 PM   #9
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Catlin I use eggs (not sure why, but grandma gave me her recipe and I don't want to stray from it). I figure though you don't really need eggs, because ground beef can be real moist.
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Old 03-28-2011, 04:43 PM   #10
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Quote:
Originally Posted by Caitlin71809 View Post
Thanks to everyone!

What do you put in meatballs, then?

I get a lot of recipes from America's Test Kitchen. They are almost always delicious, but apparently they follow unconventional methods!

Caitlin
Don't get me wrong, Americas Test Kitchen is fantastic. It's their job to use unconventional methods and form epic recipes. I mean, I just made a broc. cheese soup from them that was outstanding..however, their methods are not the only method.

really for meatballs you need some sort of ground meat..whatever combination of meat you want but you do want a good amount of fat in it. and I know a lot of people who just season it, make em into balls, bake em, pull them out and fry them a little.
but you can toss some onion, celery..whatever into em and shape em. the egg is nothing more then a binder (if my knowledge in this area serves me right..I could be wrong..I don't work with much meat)..but I do know that the protein in the meat itself is enough to hold it together as it cooks.
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