How many meatball recipes have you seen that don’t require egg? These juicy pork meatballs are eggless and come with a gluten and dairy free option too!
I haven’t looked too hard myself, but from what I know most of the meatball recipes out there do call for eggs, so I thought: why not make those allergic to eggs happy! And I’d make one up.
Generally speaking, egg is used as a binder for mince – otherwise your meatballs, meatloaf and rissoles may fall apart when cooked. Silken tofu can be used as a substitute, but not everyone is into trying things like that so what are the options?
Well, here is one: skip the eggs altogether and use a mixture of bread and milk instead. Unless you are Jewish, in which case you can’t or you could using non-dairy milk. Which is also true for those allergic to dairy. So by way of deduction, I have just realised that the following recipe is dairy and egg free. And if you use gluten free bread it will be gluten-free as well! And your meatballs will be suuuuuper juicy, guaranteed.
One word of advice though, since these will be much more fragile than their egg-bound cousins, be very gentle when cooking them. High heat will be your best friend. It will help seal them and prevent them from breaking when tossed in the soup later. Other than that we should be set.
Even for someone who doesn’t like thin rice vermicelli too much, Mr Chipconnoisseur left me most favourable review of the dish and the kids, perhaps encouraged a little by, quote: meatbaaaaaaalllls! unquote, left their bowls clean as well.
Eggless Pork Meatballs in Rice Noodle Soup
For the Eggless Pork Meatballs:
- 500 g pork mince
- 1 slice bread
- 1/4 cup milk
- 1 sprig of coriander chopped finely
- 1 tsp ginger powder
- 1/2 tsp chilli flakes
- 4 tbsp sesame oil for frying
For the Rice Noodle Soup:
- 2 bunches of dry rice vermicelli noodles
- 6 cups chicken stock
- 3 tbsp tamari
- 1 tbsp brown sugar
- 1 tsp ginger powder
- 2 tbsp crushed peanuts
- coriander leaves
- extra chilli flakes
To make the Eggless Pork Meatballs:
- Shred bread and placein a large bowl with milk, allow to soften then mash up with fingers.
- Add pork mince, chopped coriander, dried ginger and chilli flakes and mix well. The meat mixture should become a little sticky.
- Form 20 small meatballs, about a heaped teaspoon per meatball.
- Heat oil in a medium pan over high heat. Add meatballs, in batches of about 7 and cook on medium high heat for about a minute per batch until browned on each side, turning gently!
- Transfer to a clean bowl and repeat with the rest.
To make the Rice Noodle Soup:
- Place stock, tamari, brown sugar and powdered ginger into a large stock pot.
- Add meatballs and bring to a gentle boil.
- Throw in dried rice noodles and cook for another 3-4 minutes or until noodles are soft.
- Divide soup, noodles and meatballs between your serving bowls.
- Sprinkle over with crushed peanuts (and chilli flakes), garhish with coriander leaves.
I love this soup!
I would never have noticed you left the tag on your bowl if you didn’t mention it!
Looks good, perfect winter meal :)
This soup looks totally worth the mess I’d have all over my face and shirt trying to get every noodle in the right spot. Nice to know you used a brand new bowl just for us. :)
Wonderfully interesting variation on a familiar theme! It will be tried being very careful and loving with the meat :) ! What interests me is that you have fried in sesame oil solo: I daresay this gives quite a pronounced taste to the pork – I use a lot of sesame oil but have never dared use it in frying, just as a last second taste sensation splash or a very small part in many Asian marinades. Have to try!!!!
I assumed, and rightly so that some of the oil from the meatballs’ crust would seep into the soup so that the flavour wouldn’t be as strong as you’d imagine.
Had not thought of that angle :) ! The vermicelli does not really have any taste and you have used tamari instead of soy, so that would work!! I guess I have just been ‘frightened off’ by quite a few of my Asian teachers . . . :D ! Thanks!!
Lol I was laughing on that tag, I almost did notice it until I saw some words on the photo. I do the same mistakes as well
Very lovely presentation and love that tea pot! You crack me up! I was staring at the picture, and I saw some arrow….and LOL!!!!!! That happens to me, sometimes not only dishes, but on my clothes. My friend made scanning the bar code on me… Sigh! Beautiful and delicious meatballs. I love the rice noodle. So light and tasty. I must make some for tomorrow’s lunch with the kids!
Very appetising! I often make meatballs without eggs when I make a small batch and one egg is simply too much. I love the arrow! (I wouldn’t have noticed the tag; I thought it was a reflection of something on your bowl).
A healthy and aromatic soup! Looks really delicious.
I always hit the like button even before looking at your post – its not mistake that it would be good! And yes this it is ~ glass noodles, one of my favorites :D We call them “tung hoon” just in case you are unaware ;)
The only thing I won’t eat is the pork balls, would replace it with chicken or beef balls :D
What a great treat for egg, lactose and wheat intolerant foodies. I love the chilies. I noticed your beautiful napkin cloth. Did you get that in Japan?
Thank you Bam. I’ve never been to Japan :-( It’s actually a “fat quarter” of quilting material I got from a patchwork store :-) Works well, doesn’t it?
You are so creative, Martyna! These look delish!
Your photos look scrumptious! I love noodle dishes like this. So simple and so yummy, too!
If you keep kosher, you are probably not going to make pork meatballs, but otherwise this is a great looking recipe
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