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 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.
My 12 yr old daughter made these and they were amazing!! Great recipe Nagi! You are out go to for all things delicious!
Holy smokes. SUCH good meatballs! And such easy to follow instructions!
Made this tonight and it was a hit! Will make over and over!
Dear Nagi,
I cooked this recipe many times, because my family loves it, and yes, it is perfect!
The soaked bread idea works very well.
Before Christmas holidays I would like to make some preparations so I would like to know if you ever tried to freeze the meatballs? If yes, when? Before, or after (pre)frying them?
I wish you a Merry Christmas from Hungary.
Beata
Hi Beata, you can freeze them before cooking – then thaw and cook as per the recipe! N x
Forgot to add, I didn’t have pork mince so used beef only and they were still super juicy!! Best meatballs ever!!
These were so delicious!! I usually like my meatballs with a little crisp outside so I don’t usually cook them in sauce but this has me converted. The flavours and how juicy the meatballs were, hands down the best meatballs Iv made!! Only change was I didn’t put parm and I added some grated carrots to the meatball mix. So so tasty! Thanks for another fantastic recipe to add to my growing go-to Nagi list 😊
This recipe was very easy, simple and delicious! I used a mix if veal, beef and pork. Very flavorful meatballs. The sauce was very good, a little spicy for kids but perfect for our family! We will definitively make again!
I just discovered your website, and after reviewing some of your recipes…I am appreciative of how you make simple recipes taste great!
Thanks!
I have followed this recipe three times now, halving the ingredients the first two times as there are just two of us to feed. On the third round, I cooked a full batch and froze half (after cooking and cooling). I reheated them in a frying pan last night while the pasta was cooking, and they were just as splendid as before.
As most folk in Melbourne will tell you, lockdown has been challenging. Worth it, but still hard. I had a bit of a meltdown on my birthday in consequence, and it happened to be the first time I had planned on trying this recipe. The process of making something, followed by an amazing meal which was far, far better than the effort seemed to justify, recovered what was otherwise a rather horrible day and gave me a happy memory to recall despite the surrounding bleakness. Nagi, thank you!!!
Hey there! This sounds awesome and I’m excited to try it today. I’m out of white bread though so do you reckon it would work if I soaked panko in onion juice instead?
Yes definitely Nemma! N x
Hi Nagi
I have Safari on my iPad but as you find no issues please don’t worry.
My iPad is quite old so maybe an idea for this Christmas!
Recipes are great and we try a lot of them
Many thanks again.
Nobby
Hi
Many thanks for replying about the quantities in the print version of a recipe.
I have checked other Nagi recipes and all the ingredients are increased in the “print” versions.
The recent fondant sweet potato recipe changes from 3lb potatoes to 18lb!
But hey-ho perhaps my iPad needs replacing.
Thanks again.
I’ll look into it Nobby – I’m not having that issue here. What browser are you using to view the recipes? N x
Hi Nagi
Like most of your recipes we enjoyed this one. Great idea of the grated onion/breadcrumb mix.
Is it just me but every time I go to the print recipe options all the quantities are crazily increased.
Many thanks from the UK.
Hi Nobby, not sure why it’s automatically increasing your quantities when you print (it’s not happening on my end) however, you can adjust the servings in the print screen too – N x
Oh my gosh, the most awesome juiciest meatballs ever.. every time! Thanks so much for this amazing recipe!! You are awesome!
Nagi, I’ve made these TWICE this week, they are THAT good! And that easy! Instead of serving on pasta, I put them in rolls, topped with cheese, wrapped them in foil, warmed in the oven, and then enjoyed the heck out of the best meatball sub I’ve ever had! I made them for friends both times (we’re in lockdown in Melbourne, so we meet half-way and do an exchange of food). You’ve made our lockdown that little bit better. Thank you 🙂
Could you add some red wine to the sauce? If so would it replace the water? or would you add it desperately
Separately*
Would shredded carrots be good to add in sauce or in meatballs? Thanks
Been looking for a recipe for tender meatballs so getting ready to give it a try today 😋😁
Enjoy Ronald! N x
Tried your recipe tonight, and your video was most helpful. While I was cooking the meatballs, some fell apart as I was turning them. But it was still tasted delicious and my family loved it.
Hi Joey, sounds like your mince may of been a bit wet – if you add more bread to it, it should help bind in future. I’m so glad you enjoyed them though! N x
I make meatballs exactly like yours and the sauce is identical to the one I make very often. I freeze em both cooked and uncooked. They are tender as butter and difficult to eat in moderation so be prepared!
Absolutely love this recipe! Perfect.