- Binder → Eggs help hold the meat, breadcrumbs, and seasonings together.
- Moisture → They add a little richness without making the meatballs heavy.
- Structure → Keeps meatballs from falling apart while cooking.
General Rule of Thumb
- 1 egg per 1–1.5 pounds (450–680 g) of meat is usually enough.
- More than that, and your meatballs can become dense or spongy.
- Less than that, and they may fall apart when frying or simmering.
Example Ratios
- For 1 lb (450 g) of ground beef/pork/turkey → Use 1 egg.
- For 2–3 lbs of meat → Use 2 eggs.
- For very small batches (½ lb meat) → Use just 1 egg yolk, not a whole egg, to avoid excess moisture.
Tips for Perfect Meatballs
- Don’t rely on eggs alone → Breadcrumbs, oats, or soaked bread also help bind.
- Don’t overmix → Overworking the meat makes meatballs tough.
- Want lighter meatballs? Use only an egg yolk instead of the whole egg.
- Gluten-free option → Use almond flour or cooked rice instead of breadcrumbs, with the egg as binder.
Bottom line: Stick to 1 egg per pound of meat for most meatball recipes. It’s just enough to bind without making them dense.