Let me give you a few nuggets of wisdom. First, don’t overmix your meat. When you mix egg-free meatballs, it’s tempting to keep stirring to make sure everything sticks. Stop. Overmixing makes meat dense. Use your hands, gently fold the ingredients together, and stop as soon as it’s combined.
Second, chill your meatballs for 15 minutes before cooking. Pop them in the fridge on a plate. This helps them hold their shape without the egg binder. It’s like giving them a little power nap before they hit the hot pan.
Third, use a light touch when shaping. Roll them gently, like you’re making tiny snowballs. If they feel a bit loose, don’t worry—they’ll firm up as they cook. You’re not building a brick wall; you’re building a cozy little ball of flavor.
