Meat balls

[CurlewKate]

…I make herby spicy meatballs that are very popular and I was going to make them
at the weekend, but I’ve just remembered that one of my guests is allergic to egg (my fault not his-he told me and I forgot!) What can I use to bind them instead? The main ingredients are onion, lamb mince and a ton of herbs so they definitely need something…….

Breadcrumbs? They will bind the mixture well....if you want it slightly softer in texture, you can soak the bread in milk.

If it’s lamb, it should have enough fat in the mince to bind without egg. I never bother using egg. Just make sure you keep them quite small, and let them set up in the fridge for 30 mins before cooking.

And grate the onion really finely and chop the herbs super finely.

Thank you! I don’t really want to add breadcrumbs because the rice-ness is important. And (I know I’m awkward!) they are big. Bit smaller than tennis ball size. I might have to think again!

You shouldn't really need anything?
Like burgers don't have binders in and they don't fall apart? So just kinda do it like they were small burgers?

A tsp of olive oil might do it? I add it to koftes to keep them moist and those don't have egg or breadcrumbs in.

Aquafaba should work as a binder if you really feel it needs binding (if you're doing a side using tinned chickpeas or beans just use some of the drained liquid).

Bit of oil and put them in the fridge "to set" I do this when I am making burgers i never use egg

No need for egg but if you want to add extra moisture like you’d get from egg, soak some bread in milk and then add that to the mix.

I have a lamb meatball recipe with no egg that doesn’t fall apart. Only additions to the lamb are onion (I mince it in a food processor so it’s almost pulp), ginger, garlic, spices and lots of coriander. Secret to them not falling apart are almost kneed the mixture together so it binds well, make the meatballs and pop them in the fridge while I make the sauce, once the sauce is ready add the meatballs carefully and simmer gently without touching the meatballs until they are nearly cooked through. Once they are nearly done you can gently turn them over to cook the other side.

I often make Jamie Oliver’s Madras Meatballs - which are simply curry paste, lamb mince and lentils. They seem to hold together - the paste maybe?

I use a handful of gram (chickpea) flour to bind

i also make ‘em big!

Greek meatballs use a little bit of uncooked long grained rice in them. I imagine this will work equally well in your recipe. I can't remember how much rice, but I seem to recall that when I've made them it's no more than a couple of tablespoons and it totally disappears when you cook them. Which has always seemed like alchmey to me!

I'd love all
your recipes!

We use breadcrumbs or cubes of fresh bread if no breadcrumbs available which are soaked in milk. My gran did this, my husbands gran, then our mums and now us so it's a tried and tested method!