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.
Thanks Nagi. Looks like another winner. I can’t wait to make these. (probably this week)
Do it do it! I want to know what you think! N x
Thank you.
Oh meatballs are such a comfort food. I love that you grate the onion, I do the same thing and Jon thinks I’m a nut. Now he will know it’s legit since you do it 🙂
Haven’t done the meatballs yet but definitely will. Sounds wonderful. I also will try the soaked bread in onion juice for meatloaf. My grandkids love meatloaf.
I use this method in my meatloaf recipe too! 🙂 N x
I’ve been making meatballs your way for many years, with one exception; I do NOT cook them first, I put the raw meatballs in my marinara sauce to simmer. It makes all the difference.
I like to brown ’em!! N xx
That sounds like a great idea. Not over cooked hard nuggets. Thanks Mal.
They are nice cooked solely in sauce, which I do when making a 2-3 hour sauce, but I brown them in a skillet or oven if I make a big batch to freeze and already have sauce in the freezer. I don’t put them directly into the all-day Sunday sauce with pork ribs and other meats that I freeze, because raw meatballs would disintegrate and fall apart in that when stirred with meat and bones. They are the most tender of all when cooked directly in the sauce, though! I agree!
Hey Nagi. I’ve msde many of your balls 😜. We do have Passata in the US. It’s often hidden between the 100’s of other sauces. I like the Flora brand. Pomi also is a Passata. Comes in a box but is labeled as strained tomatoes.
So glad you like my balls! (Lucky I’m a girl so I can say that without being offensive.. 😂)
Really an awesome and delicious recipe!! I love to eat Italian and Swedish meatballs. Especially Italian meatballs. Thanks for sharing this kind of recipe and please post more recipe like that.
Thanks again.
So. Many. MEATBALLS on my site!! 😂
I am a picky meatball eater..these were without a doubt delish !!! Did 1/2 tea less salt {personal preference} Even the sauce was perfect..this will go in my permanent book now as a go to for great meatballs.
So pleased you enjoyed this Christine!! N x
Wow! These meatballs are delicious! So tender and juicy. The sauce is really easy and super tasty too. So pleased I found this recipe – thank you! Will definitely be making this dish again.
So pleased you enjoyed this Julia!! N x
My son and I make meatballs all the time and are always trying out new recipes to find the perfect texture. Well, I am happy to say our days of experimentation are over. THIS IS THE ONE! I use grated onion in salad dressing but never thought of using it in meatballs. So tender and delicious. Thank you!
So pleased you and your son enjoyed this Ellen!! N x
This is the best meatball recipe ever… I make this for all my dinner guests as I know it’s a winner..!
My husband and myself for the last 8-12 months ONLY use Tin Eats recipes as we know they are delicious!
Thank you sooooooooooo much for amazing food!
Jane & Kelvin
Lymington, Hampshire, uk
You’re making my ego SWELL… 😜
Nagi . I love this recipe and I have been using your recipe for some time now. It is one of the nicest Italian meatball recipe I have ever used. I love soaking the bread in the grated onion instead of milk. My husband and I made some fresh pappardelle to go with this and it works beautifully. We just love the fatter strands a pappardelle gives . I have so many of your recipes I love. My FAVOURITE place to come for recipes. Keep them coming.xxx
Maxine ( Australia)
You’re making my ego swell!! 😂 Glad you are enjoying my recipes Maxine, thanks for letting me know! N x
Hi Nagi,
Thanks for sharing this recipe! It was as good as the dish in an Italian restaurant! My kids and husband love it! Most importantly I love it!
Jenny
Glad you enjoyed it Jenny! Thanks for letting me know! N x
Cheers from Canada!
Your meatball recipe is the same as my Italian Nonna!
Love the idea of soaking the bread in onion juice rather than milk.
Made these for a potluck and people raved about them.
Will make them like this from now on (won’t tell Nonna!)
I LOVE HEARING THAT!!!! I hope it compares to hers!! 🙂 N x
What do you soak the bread in??
It does say above, place the bread and onion in a bowl. That way the bread soaks up all the onion juice.
Can you prepare these the night before? If so should you freeze them or can they sit in the fridge ready to cook the next day?
Yes! That works just fine!
Hi Nagi,
I cooked your dish, only problem was prep time of 15mins was not correct in my case…. maybe I was a bit slow, I was singing to Neil Diamond too…. my Italian husband thought it was great, he loved it and so did my 25yr old son…. thank you great receipt… regards Christina (Australia).
Love it!
I’m glad you enjoyed it Christina! I might’ve been a little too ambitious on the prep time 🙂 PS Singing at the top of your lungs I hope??! N x
These are amazing! First time I’ve used bread in meatballs, now I know say it’s popular! Family loved them!
In fact, the meatballs & sauce are so good that I found myself eating the leftovers right out of the fridge w/o even hearing them up!
I recently discovered your blog, from another blog’s site & its now one of my faves!
Thx from the U.S.A.!
Great to hear Renee! Thank you for taking the time to let me know! N x
These are the best meatballs I have ever cooked, hands down!!! I grated the onions over the bread using a box grater! Perfect moisture just as you said! I followed your directions and the meatballs are perfect! Well done!
That’s great to hear Iris! Thank you for letting me know you enjoyed this – N x
Nagi, I didn’t have any (ok, ok – i may have pinched a meatball or two!!) because I’m currently on a low fat diet. But I made these for my boyfriend and in his words – they are “f***ing delicious”!! So I call that a success lol!
Thanks again for another brilliant recipe 🙂
I love it! Profanity and ALL!! 😂