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.
Nagi…another winner! I have cooked meatballs and spaghetti countless times (and I have even used Italian meatball recipes when we were living in Rome)…well tonight my kids said that our dinner of Nagi’s spaghetti and meatballs was the best ever. Thank you for another successful meal. Everyone happy and NO LEFTOVERS….
I love hearing this Samantha!! N x
Delightful!
Made this last night. Excellent recipe 🙂 The onion soaked bread was a great tip.
I live alone
Can you make the meatballs and freeze them make the sauce later. This way I can have single portions
Yes 100%! A great freezer meal! N x
Best meatballs i have tasted.
Wow what a reaction these meatballs got!! Made them at the weekend & they went down a storm with the family. They were so soft & tender & the mozzarella in the middle was the icing on the cake. Absolutely delicious, will definitely make again
Wahoo! That’s great Jacky! N x
Can confirm that these are the softest juiciest meatballs I’ve ever made. Will be my go to recipe from now on. I added some thyme to the meatballs and red wine and some other herbs to the sauce but that’s on me. Sauce was legit as well.
Sounds divine Danny! N x
Mine aren’t that purty – but boy!!!! Are they tasty!!!
Nagi, YUM!!!!
x
And that’s ALL that matters!! N x
can i just use mince pork only?
Can these meatballs be cooked in a slow cooker?
Hi Ellen, I would say so, I prefer to brown them first though to get a little colour 🙂 N x
Excuse me for interrupting…I baked my at 400 deg. convection for 10 minutes then threw them in the sauce. They browned a little and released quite a bit of extra grease that none of us need. They finished cooking in the sauce and infused lots of flavor! Nagi is a genius!
Just made these meatballs and the sauce. tonight and they are delicious! Husband loves them! Thank you for sharing the recipe. I will definitely be adding them to our family’s menu.
That’s great to hear Tammy! N x
OMG these were amazing! Best meatballs we have ever tasted. Thank you!
WOOT! That’s awesome Tess!! N x
These meatballs are amazing your the best nagi your recipies are the best
Thanks so much Sue!! N x
Definitely the best meatballs we have ever tasted!! I’ve made 2 (double) batches in 2 weeks. Thank you for sharing!
Wahoo! That’s awesome Rebecca! N x
Hi!
Almost exactly my recipe – apart from soaking bread in grated onion to start with. Makes perfect sense – never even thought about it before!
Will be trying this today!
Thanks for sharing,
Kai
I hope you love it Kai! N x
Another successful recipe from Nagi!! Your instructions are so clear the meals always turn out like your photos. Thank you xx
That’s so great to hear Julie, thanks so much!! N x
Omg this was spectacular best meatballs I have ever tasted.
Can you use white gluten free bread?
Amazingly moist and tasty meatballs, I think a great tip was to grate the onion, I will be making this again and again.
A-MAZ-ING!!
Absolutely loved these meatballs, they were the most tasty I’ve ever had.
The variations of grating the onion, soaking the bread in it and not blitzing the bread into breadcrumbs really made a difference to the texture and taste.
Will 100% be making these again very soon.
Thanks for the great recipe Nagi!
I’m so happy you enjoyed them Sarah, that’s great to hear! N x
Hi Nagi
What percentage fat do you use for the beef and pork? We have 5% 10% 15% & 20% fat meat in the UK
Thanks
Hi Ladan, 15% or 20% will be perfect here! N x