The one thing that sets this meatball recipe apart from others? Soak sandwich bread with grated onion. The bread puffs up when cooked, making these meatballs extra soft and juicy. Plus it adds extra savoury flavour without the need to fry onion separately.
Italian Meatball recipe!
I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs and if that means a mini brag sheet, then so be it. So here we go:
“Your meatball recipe is the same as my Italian Nonna! Love the idea of soaking the bread in onion juice rather than milk….. Will make them like this from now on (won’t tell Nonna!)” – Dan, 20 July, 2018
“This recipe is better than my Italian family’s .….. This is going to be my current family pass down to future generations.” – Rosemary, 19 March, 2018
“… we had a meatball cook off at work… and guess who won!!!! Thank you Nagi!!!!” – Angie, 18 August 2017
* And her head swells….. though also, she is actually just really happy to think about all the meatballs being made and enjoyed by people in the far corners of this big wide world*
Just two little things that make all the difference
1. Soaked bread = soft meatalls. Bread soaked in some form of liquid puffs up when cooked, creating little air pockets that makes meatballs extra soft. It works far better than ordinary breadcrumbs which actually has the tendency to make meatballs tough little balls (panko breadcrumbs is ok though), and the Italians have been doing this for years.
Italians use milk for soaking. I use grated onion – see next point.
2. Soak bread in grated onion = better flavour. Grating the onions serves a few purposes.
Flavour – 80% of my recipes start with “sauté onion until golden”. And there’s a reason for that. Onion is a flavour base that can’t be beaten, and I want it in my meatballs;
Soaking – it’s the juicy grated onion that is used to soak the bread, rather than milk or water which is what other recipes use. This way the liquid balance is not thrown out of balance.
No need to cook onion separately – If you use raw diced onion in the meatballs, you run the risk of having raw onions in them – unless you cook them for longer in which case you risk overcooking the meatballs!
No need to finely chop onion – because unless they are very finely diced, there is a tendency for the onion to affect how well the meatball holds together. Make your life easier – grate the onion! (Wear goggles if it makes your eyes water…)
This is how I roll meatballs
I have often wished for someone to invent a compact meatball rolling device. I have visions of a bike pump type contraption where you feed the meat into one end and perfectly formed meatballs pop out the other.
If you’re thinking what I think you are – get your mind out of the gutter and just imagine how convenient that would be!!! 😂
But until such time, this is the most efficient way I’ve been able to come up with for rolling meatballs.
Tip: Baking option for meatball recipes
Any of my Meatball recipes can be baked. It’s healthier and they stay nice and round, though they are not quite as juicy as pan frying (sear = trapped juices).
To bake meatballs, preferably use a rack placed on a tray – helps keep the base more round – then just spray both the rack and the meatballs generously with oil and bake at 200C/400F for 20 minutes.
You won’t find Spaghetti and Meatballs in Italy …
Yes, really! In Italy, meatballs are called Polpette. Though the ingredients are typically the same as what I am using (except for my grated onion technique) along with a similar tomato sauce, they are larger (about the size of golf balls) and they are served with bread rather than pasta.
So Spaghetti and Meatballs is not authentic Italian, but that’s ok. Just as there’s no such thing as Beef and Broccoli in China, and no Chicken Tikka Masala in India, we love it anyway and we will always love it.❤️ – Nagi x
MORE CLASSICS WE’LL LOVE FOREVER
Italian Meatball
WATCH HOW TO MAKE IT
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Italian Meatballs (Extra Soft and Juicy!)
Ingredients
Meatballs
- 1 lightly packed cup of diced white sandwich bread , crusts removed (Note 1 for SUB)
- 1 small onion (brown, white or yellow)
- 14 oz / 400 g ground beef (mince)
- 3 oz / 100g ground pork (mince), or sub with more beef (Note 2)
- 1 egg
- 1/4 cup fresh parsley , finely chopped (Note 3)
- 2 garlic cloves , minced
- 1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Cooking Meatballs & Sauce
- 2.5 tbsp olive oil
- 2 garlic cloves , minced
- 3/4 cup onion , finely chopped (white, brown or yellow)
- 24 oz / 700 g tomato passata (Tomato Puree in US/CAN – Note 4)
- 1/2 cup water
- 1/2 tsp red pepper flakes / chilli flakes , can omit for not spicy
- 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
- 1 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- Black pepper
To Serve
- Pasta of choice
- Parmesan
- Parsley , finely chopped (optional)
Instructions
- Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
- Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
- Add all the remaining Meatball ingredients. Use hands to mix well.
- Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
- Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes.
- When they are browned but NOT cooked through, carefully transfer them onto a plate.
Cooking & Sauce:
- Heat 1 tbsp of olive oil into the fry pan.
- Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
- Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
- Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
- While the meatballs are cooking, cook your pasta of choice.
- Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
Recipe Notes:
Nutrition Information:
This Italian Meatball recipe was originally published August 2015. Long overdue for a video and new photos – no change to recipe, I wouldn’t dare!
I get a round: 8 more meatball recipes
LIFE OF DOZER
Bush walk. In hunt of something stinky to roll in – always.
These meatballs were delish. I baked them on crinkled foil for 10 minutes before adding to the sauce. I drained the juices from the foil into passata. Super easy.
I made these meatballs for my family & they were absolutely delicious! I don’t usually eat meatballs & was so pleasantly surprised at how tasty they are. It’s true, they really are juicy. Thank you for the lovely recipe, I was so impressed that I’ve now signed up for more😋 Thank you so much 😊
The meatballs were amazing – but the pepper flakes overpowered the meal and made it way too spicy.
I utterly loved this recipe. The sauce was fabulouso! Will do better with the meatballs next time but first go is always a learning exercise. Thank you Nagi!
Great food easy and fast to cook another great recipe Nagi
Absolutely delish 😋 my 3 grandchildren gobbled up the meatballs, saying I’m a great cook – but it’s thanks to you Nagi for a great recipe 😋
Nagi, I so enjoy your recipes. I have started with several of your soups which are beautiful and now will try the ltalian meatballs. Thank you. Have in the last several years retired and l have time now to enjoy new things without rushing.
I am very sorry about your beautiful dog. He looks like he was a real character and mate !!
Will keep looking for more of your recipes
Wendy O’Styke xx
Forgot to rate. Proudly from South Africa with my Nonno born in Sicily
Hi Nagi,
My Nonno passed away not long ago, today I am making this recipe (for the millionth time) ahead of his funeral tomorrow. He loved everything I brought him from your Italian recipes. And this is my final honor. Thank you 🙏Proudly from South Africa , Nonno was born in Sicily
Hi Nagi,
My Nonno passed away not long ago, today I am making this recipe (for the millionth time) ahead of his funeral tomorrow. He loved everything I brought him from your Italian recipes. And this is my final honor. Thank you 🙏
absolutely delicious, was used to using milk in meatballs but the onion helps the meatballs stay together better, I used a meatball slider pops out 4 meatballs at a time, got it on Temu, best thing I have ever bought and I left out the chilli flakes, I wanted to keep them non spicy, I’m a big wimp when it comes to spicy food. I had 1 huge onion it was enough for the recipe. If I’m in need for a delicious recipe I go straight to Nagi, Thank You for all your hard work.
Great, I used an extra teaspoon of rosemary and also added a teaspoon of sugar, as my gran advised always add a bit of sugar to tomato sauce cheers
This Italian Meatballs recipe is a regular at our home. We have it with fresh pasta and also in toasted subs for the left overs. So tasty and easy to make. I have done both baked and pan fried Meatballs and both are fantastic. Cooking the sauce in the same pan as the Meatballs is also a good tip 👌
Do you freeze the meatballs in the sauce?
browned them first like you suggested and then let them finish simmering in the sauce, and they stayed incredibly soft and juicy all the way through. Served over spaghetti with extra parmesan and it was a total hit with the whole family. This is officially in our regular dinner rotation now
I forgot to mention I weighted my meatballs. Last time I didn’t and it was a disaster ! Thanks x
Don’t normally like meatballs but made these tonight used half for my husband who wanted a kofta Lebanese type style dish and I cooked the rest in the sauce and they were actually really lovely. I used a bit of white wine in the sauce to deglaze and was really lovely. Next time I think I will up the herbs and garlic in the sauce and add a touch of cream but great meatball recipe. Thanks Navi. Your recipes never fail me.
11122commENTs
Best meatballs I have ever eaten. My grandkids loved them.
Amazing! This was just delicious! Whole family loved it. Too bad I can’t post a picture.