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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Never have I commented to recipes, I’m a fab cook and love to cook, I just pick and choose the best features and incorporate into my home cooking, make notes, and move on. Lol So I have the definitive meatball recipe, tried, true, and loved by so many- until today. I followed your recipe to the letter and almost dropped dead at the moist, delicious, all around appeal of these meatballs! My goodness, I am converted. You are spot on in all comments, ingredients, and technique, and now I am as well! l thank you, for your writings provoked me to see it through and change my recipe to replicate this scrumptious dish! Yumma!
Peace!
I have yet to be disappointed with a recipe I have tried of yours and this is another winner. I will never make them any other way!
I prepared your meatball recipe for dinner last night; and it was outstanding! Very flavorful! I baked them instead of frying and the meatballs turned out firm on the outside; soft on the inside and did not fall apart after adding to the sauce. Thank you!
It is cool today in toronto..and the meatballs look inviting. We make the meatball golf ball size because it is the second course with veg and salad..I am an inducted “Italian” by way of relationship. .nice idea to grate the onion for the bread soaking.
clever girl NAGI.
Dozer ..Luca would love to be in the bush with you..💕🍷
looks delish! What would happen if I left out the Parmigiano-Reggiano all together?
Love the grated onion idea. I am definitely going to try that next time I make meatballs. A couple tricks that I have learned over the years; when I don’t have ground pork for my meat mixture and/or am using lean ground beef, I have found that adding sour cream to the mix keeps the meatballs tender and you cannot taste it in the finished product at all! Also, since I am lazy, I bake my meatballs but I will hit them with the broiler for a few minutes to brown the tops and get some of that savory fond flavor that you get when frying them.
Great recipe! As one that lives in meatball land, I can concur with Ms Eha regarding the play dough thing. I think most Swedish kids learn to roll meatballs before walking. I also finish off the pasta in the sauce and for my Italian meatballs, if I’m feeling festive, I add some finely mince pancetta.
Oh, methinks all of Europe makes mince mixtures for patties or meatballs by soaking bread in milk! That was my ‘play dough’ as a kid 🙂 !
Your play dough! BA HA HA – I LOVE IT!
The views with Doser is so beautiful but funny stuff that you write . At least makes me laugh. As for meatballs you can’t go wrong. In past there were no bread crumbs and Mum use to always sauté onion with some type of bacon/speck add garlic fresh herbs to bring flavour and bit more fat so they are juicy. In winter meatballs ( small ) were used in soups all kinds of soups. Yum, YUMI. Over here last couple of days / nights were very cold and frosts. Winter is not over yet. Wish you good week.
And up here it’s insanely WARM!!! PS All I can say is that Dozer is lucky he is so cute…
Happy Thursday Nagi!
I thought my meatballs were pretty damn delicious – but once again you’ve stepped it up a few notches. they were an absolute hit the other night with the family 🙂
I’m glad your family enjoyed these Mish!! Thanks so much for sharing that, I’m very fond of this recipe! N xx
These meatballs were perfect. Everyone loved them. They were tender and flavorful…a big hit! This is the second one of your recipes and both were really great (the first being the Chow Mein recipe) I’ll keep reading and trying your recipes. Thank you!
So pleased to hear that Lisa! I have a big soft spot for these meatballs 🙂 N x
By far the best spaghetti and meatballs recipe I’ve ever had!
I made 1 modification: I cooked the spaghetti for 1 minute in some of the sauce and the water that I cooked the noodles in, to soak up the flavor of the sauce…
Amazing! Thank you
And THAT is more technically correct! 🙂 You clearly know your stuff! N x
I love meatballs. Must try this recipe.
With Dozer looking for something stinky to roll in on his bush walk, I have the same problem with my dog Molly.
She always sniffs out fox poo and if I’m not on the ball she will get down and dirty rolling in the foul smell. Ugh!!
Hugs for Dozer (providing he’s not been rolling in something stinky) Ha ha. xx
No hug passed on – just back from the beach and he’s wet and sandy, trying to catch him to hose him down but he thinks it’s a game and keeps running away! 😂
oh my these look amazing. Thank you for sharing.
Thanks for the compliment Karen! 🙂
That’s genius N with the onion juice! My Mom’s meatball recipe uses white bread also but with milk. She could never trick my Dad putting onions in anything! Even the tiniest piece he would find on his tongue and take it out and ask what’s this…grinning! 😂 Then he would be done and just eat toast with pb or leftovers.
If I bring something over to their house, the first thing he asks if there’s any onions in it and are you sure? I have to tell him 3 times b4 he believes me bc he still gets tricked, sometimes by my sisters too. 😂
Dozer looks like he’s sticking his tongue out at you! Did you try to trick him giving him something he didn’t like?😂
So glad my dog doesn’t like to roll around in anything stinky bc he hates baths! Hahaha!
Ba ha ha! That’s hilarious! It’s like a friend of mine who claims she hates coriander – I try to trick her and I’ve succeeded a few times, I always take such pleasure in it – SO MEAN!!!
😂
Dearest Nagi,
Calling the FBI, and filing charges. Someone stole my grandmother’s receipe. LMAO, HaHa.
Nagi you did a great job in presenting this meatball recipe and I cherish the taste each time
I make them. Have to admit, I love meatballs and so did my grandmother, so we made them
much bigger for the sauce along with other great pieces to put into the sauce, italian sausage, etc.
I love Sundays with meatballs and pasta. Can’t wait to leave Sunday Mass so I can get home
and start filling my oral cavity. haha.
Nagi your the best and so is Dozer. Spoil the hell out of him. Out pets are not with us all that long.
Also, cant find Passata here in Jacksonville, Florida, even in the so called “Italian Stores”. Amazon.com
has it available, but the price is astronomical. Forget about it.
Be well Nagi and keep publishing…….Give Dozer a big kiss and hug for me.
BA HA HA!!! I LOVE hearing that Bobby, biggest compliment ever! I’m glad you approve of what I’ve done here 🙂 Big hug and kiss passed onto Dozer – not that I ever need an excuse, he gets tons of both every day! N xx
You can get ‘Passata’ at Cost Plus World Market in a glass bottle just like you can see in the video and there is one in Jacksonville, Fl. Although, as Nagi says, it’s just tomato puree….
Hi Nagi
I remember saving this recipe, I had done meatballs before but never used pork with the beef. So I am still to try that and know it will have an exciting taste.
As for Dozer …happy happy doggie!😂 Just could never understand why dogs need to rub themselves in stinky stuff …Yeck! One of our dogs years ago used to do that 🙄
Have a wonderful Thursday! Hugs …😊
I know, right?? Does it bring them pleasure to smell their own stench after rolling in a pile of horse manure?? That’s Dozer’s favourite 🙄
Looks like a great ecipe. I’ve. Been baking meatballs and then simmering them in the sauce to finish cooking and add flavor for years. A little less cleanup and a little less fat, but still lots of flavor.
Thanks for reminding me Mark, I’ll add baking directions into this recipe 🙂 N x
Love your recipes! Love your clear easy to understand directions! Love your wit and humor!! Give Dozer a pat for me.
If Italians don’t eat meatballs on their pasta, they’re really missing out!
Great idea on the grated onion for the bread soak and I make a 50/50 blend of sausage and lean beef ‘mince’ meatballs then cook them in the sauce for better flavor infusion. Sometimes I’ll brown them lightly if I want the ‘Millard Effect’ flavor.
I’ll definitely give your technique a go next time I make meatballs. Now I’m hungry for spaghetti and meatballs. Thanks!!
Sorry Italy – time to up your game. lol
No I’m hungry for meatballs too…. 😩