When making meatballs, milk is often used to help bind the ingredients together. However, if you don’t have milk on hand or want to avoid dairy, there are several substitutes you can use instead.
Quick Answer
Some common substitutes for milk in meatballs include:
- Water
- Beef or chicken broth
- Eggs
- Non-dairy milks like almond, soy, or coconut milk
- Puréed vegetables like potatoes or carrots
- Breadcrumbs or crushed crackers
- Oats
Why Do Meatballs Call For Milk?
There are a few reasons why milk is often used in meatball recipes:
- It acts as a binder – Milk proteins help bind the meatball mixture together so the balls hold their shape during cooking.
- It keeps meatballs moist – The moisture in milk prevents meatballs from becoming dry and crumbly.
- It adds flavor – Milk adds a slight sweetness and richness that enhances the flavor of meatballs.
- It helps meatballs brown – The milk proteins promote browning when meatballs are cooked, resulting in a nice sear.
Water
The simplest substitute for milk is water. Water won’t provide any binding, moisture, or flavor on its own, but it will thin out the meatball mixture to allow you to form balls easily. Use about 1/4 to 1/2 cup of water for every 1 cup of milk the recipe calls for. The meatballs may end up a bit more prone to crumbling without the binding qualities of milk, so be gentle when shaping and cooking them.
Broth
For a more flavorful liquid, you can swap in an equal amount of beef, chicken or vegetable broth in place of milk. Broth adds moisture and a savory flavor that enhances meatballs. Just note that broth on its own doesn’t have the binding qualities of milk, so you may need to compensate by adding an extra egg or some breadcrumbs to help hold the meatballs together.
Eggs
Eggs are great binders for meatballs. Use 1 large egg in place of 1/4 to 1/2 cup of milk in your meatball recipe. The egg proteins will help bind the ingredients together just like milk does. Meatballs made with eggs may be a bit more dense and firm than those made with milk.
Non-Dairy Milk
For a true milk substitute, use non-dairy milks such as almond, soy, coconut, oat, cashew or hemp milk. They provide the same binding qualities and moisture as regular milk. Just be aware that some plant-based milks are thinner than dairy milk, so you may need to thicken them with a little cornstarch if necessary.
Yogurt
Plain yogurt is an ideal substitute for milk in meatballs. It provides the same binding qualities while also adding protein and moisture. Replace milk with an equal amount of yogurt. Greek yogurt is particularly effective since it’s thicker than regular yogurt. You can also use a mixture of yogurt and milk or water if you want the flavor of yogurt but a thinner consistency.
Cream
Heavy cream or half-and-half can be used in place of milk in meatball recipes. They provide great moisture and richness. Just be aware that the higher fat content may cause meatballs to shrink more during cooking. As always when substituting, use the same amount of cream as you would milk.
Sour Cream
Sour cream is thicker than milk so it adds great binding to meatballs. Use an equal amount in place of milk. Sour cream also gives meatballs a tasty tang that pairs well with the richness of the meat. As a bonus, sour cream helps keep meatballs tender.
Cottage Cheese
Cottage cheese is an unlikely but effective milk substitute thanks to its high protein content. Use 1/2 cup cottage cheese blended with 1/4 cup milk or water in place of 1 cup milk. The cottage cheese gives great binding while the liquid thins it out enough to mix easily into the meatball mixture. The cheese also adds moisture and flavor.
Silken Tofu
Blended silken tofu can provide the same binding effect as milk. Use about 1/4 cup blended tofu combined with 1/4 cup water for every 1 cup milk called for. The tofu gives body while the water thins it out. Add some extra seasoning since tofu doesn’t have much flavor on its own.
Mashed Potatoes
Cooked, mashed potatoes are an excellent way to bind and moisten meatballs. Use 1/2 cup mashed potatoes combined with 1/4 cup milk or water for every 1 cup of milk. The potatoes add great binding power and moisture to keep meatballs from crumbling.
Crushed Crackers
Crushed crackers like saltines, bread crumbs, or panko provide ample binding for meatballs without adding moisture. Use about 1/4 cup in place of 1 cup milk. Just be aware that meatballs made with crackers may end up drier than those made with milk. Add an extra egg or splash of water to help keep them moist if needed.
Oats
Dry oats blended into a flour can be used as a binder when milk isn’t available. Use about 1/4 cup oat flour combined with 1/4 cup water for every 1 cup milk. The oats help hold the meatballs together without adding too much moisture.
Nutritional Yeast
Nutritional yeast works well as a vegan substitute for milk in meatballs. It has a flaky texture that mimics the binding qualities of milk proteins. Use 2 to 3 tablespoons of nutritional yeast for every 1 cup of milk called for. The yeast also adds a savory, cheesy flavor.
Mayonnaise
Mayonnaise is made with oil and egg yolks so it contains some of the binding and moisture properties of milk. Use about 1/4 to 1/2 cup mayo for every 1 cup of milk. Mayo also adds great flavor and tang to meatballs.
Peanut Butter
It may sound odd, but peanut butter is highly effective at binding meatball mixes together. Use 2 to 4 tablespoons of creamy peanut butter in place of 1 cup milk. Peanut butter also provides moisture and will impart a subtle peanut flavor that pairs well with meat.
Applesauce
Applesauce contains pectin, a type of fiber that helps give it thickening properties similar to milk proteins. Use about 1/3 cup applesauce for every 1 cup milk. Applesauce adds moisture and sweetness, which can be nice in turkey or pork meatballs.
Vegetable Purées
Any vegetable purée, like pumpkin, sweet potato, or carrot works as a replacement for milk. Use about 1/4 to 1/2 cup purée combined with 1/4 cup water or broth for every 1 cup milk. The vegetables add binding power, moisture, and flavor.
Tips for Making Meatballs Without Milk
Here are some tips to help your meatballs hold together when you don’t have milk:
- Use an extra egg as binder
- Include dry breadcrumbs or crushed crackers
- Mix in a little all-purpose flour, about 1-2 tablespoons per pound of meat
- Chill the meatball mixture for 30 minutes before shaping so it firms up
- Handle meatballs gently when shaping and cooking so they don’t break apart
- Brown meatballs well on all sides to help them hold their shape
- Cook meatballs in sauce rather than alone
- Skewer meatballs for cooking if they won’t hold their shape
Best Milk Substitutes for Meatballs
If you want meatballs with the same tender, moist texture you get with milk, your best bets are:
- Non-dairy milk – Provides the closest texture and binding to dairy milk.
- Yogurt – Adds great protein and thickness to bind meatballs.
- Eggs – An extra egg substitutes well for milk as a binder.
- Mashed potatoes – Provides moisture and starch to bind meatballs.
- Mayonnaise or sour cream – Adds binding properties and moisture.
Meatball Recipes Without Milk
To give you an idea of how to formulate meatballs without milk, here are a few recipes to try:
Italian Meatballs
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1 egg
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup panko bread crumbs
- 1 egg
- 2 tbsp olive oil
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Turkey Meatballs
- 1 lb ground turkey
- 1/2 cup plain Greek yogurt
- 1/4 cup grated onion
- 1 egg
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
To make any of these, simply combine all ingredients in a bowl and mix gently until evenly incorporated. Form into balls and cook as desired, either oven-baked or pan-fried.
Storing and Reheating Meatballs Made Without Milk
Since milk acts as a natural preservative, meatballs made without it may spoil faster. Here are some storage tips:
- Refrigerate for up to 2 days
- Freeze for up to 3 months
- Store meatballs in an airtight container to prevent drying out
- Place a piece of wax paper between layers of meatballs before freezing
To reheat meatballs, either pan fry over medium heat, bake at 375°F for 10-15 minutes, or microwave in 30 second intervals until heated through.
Conclusion
With so many options like eggs, yogurt, broth, breadcrumbs, and puréed vegetables, you can easily make moist and tender meatballs without milk. Just remember to compensate for the binding qualities of milk by including an extra egg or dry binder. Handle meatballs gently, chill the mixture before shaping, and brown the meatballs properly to help them hold together. With these substitutions and tips, you can still enjoy tasty homemade meatballs, even if you don’t have milk on hand.