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.
You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.
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. This will result in a softer-textured meatball, but it does work.
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.
They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.
An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.
No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. 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.
Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.
If you use too many eggs, you'll wind up with soggy, heavy meatballs. Yet with too little egg, the meatball won't hold its shape and will be on the dry side.
The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.
Whether you like your mashed potatoes country style, extra smooth, or covered with gravy, you can't go wrong with the addition of butter and cream. Without the two ingredients, you miss out on a lot of flavor and richness, not to mention it just doesn't taste the same.
A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)
My secret to binding burgers with no egg and no breadcrumbs is chia seeds. The chia seeds do not add crunch to the burger so do not panic. You can't tell they are there at all. Even my burger-loving burger aficionado husband has given this recipe his seal of approval!
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 Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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