Eggless Italian Meatballs in Marinara

Total time1 hr

Prep time25 min

Cook time35 min

4.9

(12)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the meatballs

⅓ cup plain breadcrumbs
¼ cup whole milk
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
¼ cup parmesan cheese, finely grated
1 tsp dried oregano
¾ tsp kosher salt
¼ tsp black pepper
½ lb ground beef (80/20)
½ lb ground pork
2 tbsp olive oil

For the marinara

2 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp sugar
½ tsp kosher salt
4–5 fresh basil leaves, torn

For serving

fresh flat-leaf parsley, chopped (optional)
parmesan cheese, grated (optional)

Instructions

1
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
2
In a large mixing bowl, combine the soaked breadcrumb panade, egg, minced garlic, parsley, Parmesan, oregano, salt, and black pepper. Mix until uniform, then add the ground beef and ground pork. Using your hands, mix just until the ingredients are evenly combined — stop as soon as no streaks of meat remain to keep the meatballs tender.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!