Baked Meatballs Recipe (No Breadcrumbs) - Healthy Recipes Blog (2024)

FAQs

What is a healthy substitute for breadcrumbs in meatballs? ›

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball. Again quantity is important here; too much and your meatball will be more like stuffing or a dumpling.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Instead of frying, I have a really easy recipe that I use to make baked meatballs. As you may already know, baking is a lighter and healthier cooking process than frying because in baking you miss all the fat and calories of the frying oil. You also have less cleanup – yay.

Crackers are a good choice for fillings like meatballs or burgers because they absorb liquids and bind the same way breadcrumbs do. Grab a sleeve of crackers and crush them in a bag with a rolling pin or pulse until finely ground in a food processor.

If a recipe for meatloaf or meatballs calls for bread crumbs, you may have success swapping it out for rolled oats or oat flour. Oats by weight are also lower in calories, provide more complex carbohydrates, and are a richer source of dietary fiber than bread crumbs, making them a nutritionally sound substitute.

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.

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.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

How long should you cook meatballs in the oven at 400 degrees? ›

A good rule of thumb is to bake meatballs for 20-25 minutes at 400 degrees fahrenheit. Every oven is different so the cooking time will not be the same for everyone. You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees.

Bake the meatballs in a 425°F oven for 10-12 minutes, or until they reach an internal temperature of 160°F. While the meatballs bake, simmer the marinara sauce on the stovetop. Add the baked meatballs to the sauce and cook for 2-3 more minutes.

Our family's favorite baked meatballs are made with bread crumbs and loaded with fresh herbs and Parmesan cheese, and the best way to make them is the oven. You'll have SO much less mess making them this way than with a skillet of oil.

Baking them gives the meatballs a little more flavor without additional oil since you are searing the outside under the broiler in your oven. Just make sure you bake them on a really heavy-duty baking sheet like this one.

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.

Instead of breadcrumbs, try corn flake crumbs or brown rice crumbs. Instead of wheat crackers, try rice crackers. Instead of pasta sauce (usually with garlic and onions), try FODY Marina. Instead of sugar snap peas, try green beans.

Chickpeas or garbanzo beans are naturally gluten-free. They are a legume and a good source of plant-based protein and fiber. Their crumbly texture is perfect for making plant-based breadcrumbs.