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 HUSBAND HAS NEVER, NEVER TASTED MEATBALLS SOOO JUICY & WE ARE MARRIED 52YEARS, THANX NAGI.
Wahoo, what a great compliment, thanks Halena!!
Great idea grating the onion and soaking in bread… Meatballs came out super juicy and tender. I always freeze them raw after rolling, then cook meatballs directly in a slow simmering sauce. It adds flavor to sauce and the meatballs last us for months! I’m surprised that you don’t have this listed as an option for cooking. Minimal hassle and a lot of flavor.
Hi Andrew, I prefer my meatballs to get that golden colour (colour = flavour!) – but you could definitely cook in the sauce if you prefer 🙂
It made me smile to see the recipe for the meatballs – it’s almost identical to my great aunt’s (hence my whole family’s) traditional recipe I’ve been using for decades! Grating the onion is an AWESOME idea – thanks! (why didn’t I think of that?!?) Tip: I neither fry nor bake – I line a baking sheet with foil and broil them in batches on the top rack. I keep them smallish, like yours, so they cook properly. I give them all a turn after a few minutes to brown the other side.
Beautiful sear, juices sealed – much less mess. Any stray yummy juices on pan get dumped sauce.
Great tip Elizabeth! Sounds fabulous! N x
Thanks again Nagi. Second time I’ve made these and second time they have been a winner. I just add about 3/4 cup of red wine and reduce before adding the Passata (can’t help myself). Sauce is rich and delicious with a hint of heat from the chili flakes and the meatballs soft and moist. Yum!
Sounds amazing Daneille!! N x
Looking so forward to making these delicious looking meatballs! Do you think they would freeze well?
100% yes Jules! Freeze before cooking – N x
Never going to use a different recipe!!! These were just so yum!!!! Thank you!! Once again just perfect.
Wahoo!!! That’s awesome to hear Juliana, thanks so much! N x
Do you have a cookbook of your wonderful recipes?
Hi Carel – Just e-books at the moment ☺️
I made this recipe for a date last night. Let’s just say we might be getting married.
I don’t share the enthusiasm about the grated onion though. I’ve made a lot of tomato meatball recipes before and I honestly like it more without onion. (It’s still super flavorful)
Absolutely love this blog Nagi. All your recipes are amazing!
What are your thoughts on substituting the tomato puree and water with a tomato sauce of one’s choice?
Hi Jeremy, as long as the sauce is just pureed tomatoes with no added salt/sugar etc it should be ok. N x
Awesome as always, thank you so much Nagi for sharing your love of cooking with all of us.
You’re so welcome Darleen!!
Made the meatballs for family Christmas gathering. 11 people. Recipe was times 6! The meatballs stole the show! Everyone raved about them. Meatballs were a little larger but still made 51. Used 3 boxes of spaghetti. Quite the production. Great leftovers too. Thank you for your great recipe, Nagi.
THE BEST meatballs ever!
Made these for my daughter and her husband. We all loved them!!!
I make a lot of Pasta and a lot of Pasta sauces and a lot of meatballs. I came across this recipe and decided to give it a try. My family absolutely loved it. Only thing I did differently was to make the meatballs a bit in advance, simmer the sauce for an hour, because I had time and that is how I make tomato sauce. Meatballs are deliciously moist and tender, cooking them in the sauce to finish works brilliantly. Will definitely be doing this again.
That’s so great to hear Donna ❤️
I normally swear by the Maroni 100 year old family recipe for meatballs.
They are tasty but not soft enough.
I tried this recipe tonight. Wow, it was just what I was picturing. I used 2 pieces of potato bread and cut off the crust. Blended it in a food processor.
The onion juice was smart! First time I didn’t use milk. I did add 1 more egg since my normal recipe uses 4. Also, I normally bake them but this time I browned them all in a skillet. These are amazing. Thanks so much for sharing the recipe. It’s a keeper!
I’m so glad you enjoyed them Vicki!
Sooo good. Moist meatballs. Thank you, Nagi! My sauce just turned out spicy, next time i will make without chilli flakes☺️
Hi Assem – sorry the spice was too much for you – just omit it next time ❤️
I have been slow cooking these delicious meatballs in the oven, on a tray with baking paper at about 150 or less for a few hours, gorgeous. I used a whole onion because I didn’t read the recipe properly first but they turn out fantastic! I have made them a few times now and the family has voted to put them on our regular menu. Thanks mate
That’s awesome Susie!
Hi, Just wanted to say I started subscribing to your website from this delicious recipe and the hits keep on coming. You are my go to gal for absolutely everything now and every dish I have made with your recipes is a total triumph. Thank you soo soo much you have made me a better cook and that’s truly a gift.
Woah what a great compliment, thanks so much Babsy ❤️
Devoured this meal! Doubled the meatball mixture and freezing it for another time. Haven’t had a failure yet on this website 🤗
Wahoo! The perfect emergency meal – N x
Hi Tin, can we substitute parmesan cheese with a little bit of cheddar cheese in this recipe?
Hi Ruby, I find parmesan has more or an umami flavour. You could sub with cheddar but you may need to up the salt a little – Nagi
Can’t believe how moist the meatballs were, even after reheating the next day!