My MIL, born and raised in Naples, told me that eggs do not belong in meatballs. So, I never used them, and they always got raves.

I've never added eggs.

Me neither

I have used egg if I use fillers, ie crumbs or very fine oatmeal to hold the mixture together. Now I don't because there is usually too much fat in the meat no matter what you think you are getting when you by extra lean. Little secret that I thought everyone knew, pat out your mixture on a piece of waxed paper in a cooking pan or sheet depending on how much you are working with. Then cut this all into even squares like you do brownies. Every meatball will be uniform in size and all is done in a jiff. Took forever to grab a bit of meat and roll only to have to pinch off some or add some to match the other balls. Works great for baking cookies too, or making buckeyes.

thanks, so much, everyone. i really appreciate it!! ;)

I came across a recipe in a cookbook this weekend. I forget what it was exactly - some other meat or sausage cooked together with meatballs. The picture looked good but I took a closer look at the recipe and the meatballs were just ground meat, rolled into balls! So, yes, you can make meatballs without eggs and without absolutely anything but the meat rolled into balls (not saying that would be the best choice but you would have balls of meat when you were done).

I dont use eggs or anything I just buy a bag in the freezer department and save all that bother IMHO

My mother made meatballs from ground beef, period. Fried in the cast iron pan to get a good crust on the outside, tender and moist inside. They were crumbly without the fillers but so good.

Keep in mind that recipes are guidelines. Modify to your needs, wants, desires and pantry.

FWIW Amy Dacyczyn (author of Tightwad Gazette) would use a tablespoon of soy flour and a tablespoon of water as a substitute for egg in many of her recipes and for the most part it worked well. I tried it. Works well on a lot of things.

I wish I could find some good frozen meatballs again. Unfortunately they're so full of fillers now they're as spongy as a mushroom and I don't like that. Guess I have to make and freeze my own.

In my experience, if the meat has enough fat and/or collagen, it will hold the meat together into a ball. Otherwise, you'd need egg to hold it together.

I almost always use eggs but I admit it's mostly due to having chickens and an abundance of them. I've made meatballs without them and nobody complained.

Speaking for myself. When I make meatballs with eggs, heavy cream and bread crumbs the texture is very moist and the meatball will break apart easily when sliced with a fork. When I forgo the eggs and cream they are much firmer (I know, big duh). I'm not suggesting one way is superior but the family likes the softer version.

Geez, did I address the question? Sorry.