The Perfect Egg Substitute In Meatballs Is Mashed Potatoes (2024)
Madisen Swenson
·2 min read
Who doesn't love a meatball? Whether coated in marinara, sandwiched in a hoagie roll for ameatball sub, or eaten alone, these delicious minced meat treats are a global favorite. To get meatballs to take on their spherical shape, however, many recipes call for using eggs as a binder -- but there are numerous reasons you might not want to include eggs in your meatball recipe. For example, you or a loved one may be allergic to eggs, which, according to the FDA, is one of the most common food allergies. Alternately, you may get a bit squeamish when working with raw eggs, or you might be out of eggs at the moment. Thankfully, mashed potatoes work as an excellent egg substitute for meatballs.
The function of egg in meatballs has very little to do with flavor and more to do with its binding properties, similar to why you might use breadcrumbs in meatloaf or burgers: to help everything hold together. On the other hand, mashed potatoes don't only work as an excellent binder due to their high starch content; they also add depth of flavor. This is especially true when they're prepared with cream and butter. In short, mashed potatoes not only help your meatballs keep their shape but also lend them a rich, delicious creaminess.
You have a few options when making mashed potatoes: use up a leftover batch for meatball night, prepare some fresh and serve the rest on the side with the meatballs, or buy premade mashed potatoes from the ready-meals section of the grocery store. We advise against using instant mashed potatoes,as they often includeadditives and extra stabilizersthat might alter the texture of the meatballs. Since you should also season your meatballs, be careful not to over-salt or be heavy-handed with any salted butter added to your boiled potatoes before mashing them. To avoid this, you could use unsalted butter in your potatoes and always taste as you go. Finally, for every egg your meatball recipe calls for, add¼ cup of mashed potatoes, then prepare as usual.
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When using mashed potatoes as a binder for meatballs, the potato flavor won't come through very strongly, but the butter and cream will enhance other flavors in the meatballs and keep them moist. If your meatballs are prone to being on the dry side, then this trick could be a perfect solution. While you might feel this is a strange ingredient swap, mashed potato meatballs make a hearty, delicious entrée or appetizer. You couldn't ask for an easieregg substitute, especially if you already have leftover mashed potatoes.But don't relegate this trick to only meatballs: Try adding mashed potatoes to meatloaf or other ground meat dinners that need extra help sticking together.
Finally, for every egg your meatball recipe calls for, add ¼ cup of mashed potatoes, then prepare as usual. When using mashed potatoes as a binder for meatballs, the potato flavor won't come through very strongly, but the butter and cream will enhance other flavors in the meatballs and keep them moist.
Thankfully, mashed potatoes work as an excellent egg substitute for meatballs. The function of egg in meatballs has very little to do with flavor and more to do with its binding properties, similar to why you might use breadcrumbs in meatloaf or burgers: to help everything hold together.
Just because you can't eat eggs, doesn't mean you can't eat homemade meatballs. If you know about meatballs you know that just about every homemade meatball recipe calls for eggs as a binding agent. After making a lot of meatball recipes, I think that the best egg substitute for meatballs is ricotta cheese.
Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.
Some recipes also call for taking slices of bread, cutting the crusts off and soaking them in milk for several minutes. Once the bread is soaked, you squeeze out as much of the milk as you can. What soaking the bread does is add moisture to the meatball as well as bread for a binder.
However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.
If you forgot to grab eggs at the grocery store, don't worry. The liquid and breadcrumbs are sufficient to hold the egg-free meatballs' shape and ensure the meatballs are tender. However, we do want to add a little extra liquid to make up for the lack of egg.
But it's not an unusual choice, either, when you consider its parts: egg, oil, and a small amount of vinegar or lemon juice, all whisked or blended together. Because it's a stable emulsion, mayo serves as an excellent binder for meatballs. It easily slips into the role played by eggs and bread crumbs.
Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.
Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.
What can I use instead of eggs to bind meatballs? There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.
The ratio of ¼ cup water to one tablespoon of flaxseed meal is equivalent to one egg. So to substitute for two eggs in a meatloaf, you'll want to mix ½ cup of water with 2 tablespoons of flaxseed meal.
The ratio of ¼ cup water to one tablespoon of flaxseed meal is equivalent to one egg. So to substitute for two eggs in a meatloaf, you'll want to mix ½ cup of water with 2 tablespoons of flaxseed meal.
Olive oil makes a perfect egg substitute for meatballs. It provides moisture and it works as a binding agent to keep the meatballs together. Fresh parmesan cheese adds a delicious savory and cheesy flavor and also works with almond flour to keep the meatballs from falling apart.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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