Eggless Baked Meatballs

I really needed protein to help with a little mini-flare (super mild) and was craving some authentic fried meatballs. I also didn’t want to introduce eggs again while flaring as I am a tad reactive to them (higher end of the LEAP scale). I decided to try it with banana and it worked great! I’ll be making this recipe using turkey for Thanksgiving and will post the recipe after the holiday. I decided to lightly fry the tops and bottoms of the meatballs to get that wonderful crisp before baking. I wasn’t sure how well my body would handle a totally fried meatball. All in all a wonderful treat.

Eggless Baked Meatballs

  • Servings: 12 to 15
  • Difficulty: Easy
  • Print


  • 1 to 1.5 lbs ground meat (beef used here)
  • 2 tbsp dried parsley
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/3 cup dry curd cottage cheese
  • 1/3 cup pecan flour (or any nut flour)
  • 1 mashed banana (instead of an egg)
  • optional: 1 tbsp spice of choice (turmeric used here)


  1. Preheat oven to 400F.
  2. Hand mix all ingredients until well incorporated.
  3. Form balls – taking into consideration that larger means longer cook time.
  4. Place the meatballs on a cookie sheet or use muffin tins.
  5. Bake for 15 to 20 minutes depending on size. Check internal temperature to ensure doneness.
  6. ***I pan fried mine very lightly in olive oil to get the crust on the meatballs before placing into the oven. This can easily be used for a meatloaf.


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