Quick and easy substitute for eggs in meatballs

Let’s say you have a great need to tie dumplings, but you are short of eggs. The first inclination of many people is to panic. The second is to run to the store and buy some eggs. Fortunately, you don’t have to do either of these two things. There are many egg substitutes in meatballs.

The good thing is that your meatballs will still taste just as good. The best part is that you won’t have to stop cooking to go to the store. The substitutes are also great for anyone who doesn’t eat eggs.

Whether you’ve forgotten to put eggs on your grocery list or are trying to avoid them, you should try the following substitutes to help you tie the meatballs together. You will be pleasantly surprised at how effective they are as well. In reality, you may find yourself giving them up in the future.

Here are some quick and easy egg substitutes in meatballs:

#1. fatty meat

Fatty meat is one of the most popular egg substitutes when it comes to making meatballs. All you need to do is prevent the meat from draining after cooking. You just have to form the meatballs without having to cook the meat.

Once the formation of the meatballs has taken place, cook them. The fat then makes the meat come together perfectly. They will make it like a hamburger. Avoid draining them so the fat will continue to thicken as it cools.

Feel free to play around with various cuts of meat to get the consistency you want. The fatter the better, as it will be easier for the meatballs to hold their shape.

If you settle for something that’s only 20% fat, you’ll definitely do better. The general rule of thumb is to choose the fattest serving of meat you can buy at the store. If needed, add a little extra vegetable oil just to get some extra fat in the meat.

#2. Salt

Is it surprising to learn that salt can be an amazing substitute for eggs? Salt is very effective in tenderizing meat. As a result, it molds effortlessly, which means you won’t have any trouble pulling it together to form meatballs.

However, it’s not all salting and then shaping your meatball. You must follow a certain procedure. Mainly, you should salt them, refrigerate them for a few hours, remove them, and then form your meatballs. By then, the meat will not only be nice but also tender. That simply means that forming the meatballs will be a walk in the park.

You can shape them however you want, as small or as big as you want, no problem. For this method to work, you will need to cover your meat completely in salt. If a portion or portions of the meat end up unsalted, it will not be tender enough to fold compactly. If you salt each portion of the meat, you are sure that it will turn out perfectly.

#3. Liver

Are you a liver enthusiast? If so, then know that it is an effective egg substitute for meatballs. Creates a binding paste that makes the meatballs stick together, making them extremely easy to cook.

So how should you do it? Just put three ounces of liver through a food processor until a paste forms. After that mix it with a pound of ground beef for the meatballs, once mixed it’s time to make the meatballs. At this stage, they should make a good ball. Fortunately, there shouldn’t be any problems keeping them together, as the liver is very sticky to keep them together.

Along with its stickiness, you will benefit from different forms of nutrients. For example, liver is an amazing source of vitamins C, B-6, B, and A. Liver also contains plenty of protein, so it will give you strength and energy. Do you want your little ones to eat liver but they hate it?

If so, then just tuck some liver into your meatballs and then put it right on top of the pasta. By doing that, they’ll think they’re getting such a delicious treat when they’re actually having liver. That will be your little secret.

#4. Butter

Many people love butter for its flavor. Butter not only enhances the flavor of food, but also makes the meatballs stick together. All you need to do is add a few tablespoons of melted butter to the meatballs. After that, mix them up and stick all the items inside the fridge for about 20 minutes. Doing so will give the butter plenty of time to thicken.

Next, take it out and then roll all the meatballs into a ball. Thick butter makes the meat stick together. The stickiness also tastes great. It can act as the secret to your new recipe. All your friends and family will rave about the great taste of your meatballs. They will have no idea that you ran out of eggs and had to use the butter you had in the fridge. They’ll assume it’s an old family recipe.

#5. potato starch

Have you ever wondered what makes spam so gelatinous? The reason is potato starch. The same starch can work wonders with meatballs. If you are a vegetarian or don’t have eggs, you should add a little potato starch to keep them together perfectly.

Of course, you don’t want them to be gelatinous like spam. Therefore, only put in a quarter cup depending on the amount of meat you are using. After that, mix it up and then roll your dumplings in real time.

Conclution

Whether sensitivity or allergy necessitates egg replacement, or you’ve made the decision to skip them as you’re a vegetarian or just ran out of them, there are plenty of suitable egg substitutes. The most important consideration to make is how do you use the egg in the recipe?

For example, you can use eggs to make your recipe rise, to bind it together, or to provide moisture. Sometimes, you may only need the yolk, while in other cases, you only need the white.

Regardless of their use in a recipe, eggs play a huge role in ensuring that meatballs taste delicious. Just like eggs, the above substitutes can also play a good role in ensuring that the dumplings are sumptuous.