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.
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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;
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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.
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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!
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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 tsp red pepper flakes (chili flakes)
- 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
- 1 tsp salt
- 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.
I made my mum’s sauce instead of yours, but HOT DANG those meatballs were amazing! I used breadcrumbs for convenience, and they were still one of the best meatballs I’ve ever had. Made them about 2 weeks ago, about to make them again tomorrow, and waiting for the chance to cook it for my bf! 😀
My family love these meatballs, just wondering if I can follow the same recipe but use the slow cooker to finish the cooking process? Has anyone done this and are there any changes I need to make to the ingredients or their proportions?
Made this last night. Seriously delicious meatballs and such a smooth sauce! Thanks for sharing. Oh and I wore the goggles while shredding the onions 🙂
I rarely leave comments on anything but I made these meatballs last night and they’re quite literally the best meatballs I’ve ever had. I used only beef mince and even forgot to put in the cheese, yet they were still the tastiest. I dare say you wouldn’t even need the cheese, it’s that good on its own. So juicy and tender! So much flavour! Will be making these again for sure!
Love your Italian meatballs.. can you freeze them? If so do you freeze before or after cooking? Many thanks in advance
I cannot eat matured and aged cheeses (parmesan). Is there something I can substitute it with?
This recipe is not written clearly enough, steps 1-3 are VERY confusing
Save yourself 15 minutes of grating and the tears, and blend the onion instead.
Love this recipe.
Nagi! I have a picky toddler and run short on time. Is there anyway for me to pop these in the crockpot and if so, how? Thank you!
Nagi I don’t mind being a ball breaker but not when it comes to my meatballs! Help!! How to I prevent them from breaking apart while they are browning?
You can try baking them, that’s the easiest way for them to maintain their shape
I always cook them in the oven and add them to the sauce once browned to avoid the broken apart meatball dilemma
can always rely on Nagi – made these meatballs tonight, and had the family loving them! Thanks again!
I just love you Nagi. This recipe was great, as yours always are, and gave us leftovers the following day for delicious meatball subs.
Your website has been my go-to for years and I’ve just bought your cookbook… it is proving well for meal planning and inspiration, no mallee what the occasion.
Keep cooking and creating these bangers Nagi – thank you x
*matter!!!
Do you use 80/20 or 85/15 for the ground beef in this meatball recipe?
Do you use 80/20 or 85/15 for the ground beef in this meatball recipe?
I love all your recipes!! Thank you for sharing 🙂
Very easy recipe to follow
Thanks for sharing
I love this recipe a lot, and so does my Italian family. I put small pieces of mozzarella in the middle of the meatballs, which is just perfect.
Best meatball recipe ever! So moist and tasty. Grated onion with panko instead of bread to make a little firmer so I could put mozzarella balls in middle. I’ve made this recipe several times and is amazing! Definitely a keeper!
OMG! These were absolutely delicious. Thank you again for yet another wonderful recipe.
Thank you once again for this recipe. The meatballs I defrosted today came from a different recipe collection, but I knew I could rely on you to sort out a quick, delicious, easy sauce using ingredients we already had in stock (although I skipped the wine this time, I didn’t want to open a bottle just for this on a Monday night).