Meatballs without Breadcrumbs & Eggs (2024)

I recommend to always start the meatballs off stove top, so you get a nice sear. This will also help them keep together. After the initial sear, either option is great.

Transferring the meatballs to an oven safe dish and finishing them in the oven is especially good if you're making a lot of meatballs, and need to fry them in batches.

If these meatballs fall apart it's likely due to either mixing too little, not refrigerating before rolling out the meatballs, not rolling the meatballs enough or frying at too low heat initially.

To avoid this, make sure to mix everything together really well, until you can't tell the different components from each other. Then refrigerate for at least 30 minutes, and when rolling out the meatballs, make sure the meatballs have a smooth exterior without any cracks. If pan frying the meatballs, make sure you are initially doing this over high heat.

4.91 from 11 votes

Course: Main Course

Cuisine: Northern European

Diet: Gluten Free

Author: Emmeline Kemperyd

• ▢ ½ lb ground pork
• ▢ ½ lb ground beef
• ▢ 1 teaspoon ground white pepper
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon fine table salt
• ▢ ½ teaspoon Worcestershire sauce
• ▢ 1 small yellow onion peeled and shredded
• ▢ 1 boiled potato cooled, peeled and shredded
• ▢ 2 tablespoon cream or half and half or milk, dairy free alternatives also fine

For Pan Frying

• ▢ 1 tablespoon butter

For Air Frying

• ▢ 1 teaspoon vegetable oil

US Customary - Metric

• Placeof meat in a bowl with white pepper, black pepper and salt. Mix well.

  ½ lb ground pork, ½ lb ground beef, 1 teaspoon ground white pepper, ½ teaspoon ground black pepper, ½ teaspoon fine table salt

• Add Worcestershire sauce, shredded onion and shredded potato and mix well.

  ½ teaspoon Worcestershire sauce, 1 small yellow onion, 1 boiled potato

• Add cream and mix until well combined.

  2 tablespoon cream

• Cover with plastic and place in the refrigerator for at least 30 minutes.

• Bring out the meatball mixture and roll into meatballs.

Pan Frying

• Melt the butter in a pan over high heat.

  1 tablespoon butter

• Add the meatballs and cook 30 seconds without stirring, then flip them and cook 30 more seconds.

• Lower the heat to medium-low, and cook 5-7 minutes, until the inner temperature has reached 160°F (70°C).

Pan Frying and Finishing in the Oven

• Preheat the oven to 300°F (150°C).

• Melt the butter in a pan over high heat.

• Add the meatballs and cook 30 seconds without stirring, then flip them and cook 30 more seconds.

• Transfer meatballs to an oven safe dish and bake in the middle of the oven for 7 minutes, until the internal temperature has reached 160°F (70°C).

Air Frying

• Preheat the air fryer to 350°F (175°C).

• Brush the air fryer basket with oil, then place meatballs in the basket in a single layer.

  1 teaspoon vegetable oil

• Air fry at 350°F (175°C) for 6 minutes, flipping themhalfway, until the internal temperature has reached 160°F (70°C).

• If you're unsure about the seasoning, season lightly at first, then - after refrigerating - fry one small patty and taste test. If the seasoning is good, go ahead and roll the meatballs. If not, adjust the seasoning and test again.
• Prep ahead:Make the meatball mixture ahead of time and either roll them out ahead of time as well, or do it just before frying. You can keep the meatballs uncooked, in an airtight container, in the fridge for up to 24 hours before cooking.
• Store leftovers in the fridgefor up to 4 days
• Freeze leftoversfor up to 3 months
• Reheat leftoversin a pan stove top, in the microwave, or in the air fryer