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.
I’m scouring your recipes Nagi and in answer to your question about favorite pasta, I’m not saying your wrong about fusilli but Conchiglie has to be in for a fair shout? They are little bowls of sauce that can be forked or spooned directly into the gob – Willy Wonka would probably choose conchiglie!
Meatballs are next on my every growing list from your site – I got here late didn’t I? I’ll let ye know 🙂
YES you are right! I have to update this recipe soon with a video so I’ll add that! 🙂 N x
This is our new favourite meal…these meatballs are incredible!!!
That’s great to hear Nicole!! Thanks for letting me know you enjoyed it! N x
Nagi these were so delicious. Once again I love love how you give alternatives. I normally don’t have any bread, so the soaked panko provided a moist meatball. So delicious. 😘
I’m so glad you loved this on Steven! I keep meaning to republish it with a video 🙂 Thanks for the reminder! N xx
This recipe looks great! Could you skip browning the meatballs and slow simmer them in sauce for hours or will they overcook?
Yum delicious, we all enjoyed!! I also loved the tip of portioning out the meatballs first before rolling. Such a simple tip, but makes it so much easier!
Pleased to hear you enjoyed this Alexis! Glad you found the tip useful too! N x
Dear Nagi! Thank you for your recipe. I did it!!!!! Myself 😝!!!! I am so happy and my husband as well. 😘😘😘😘😘😘😘
Fantastic to hear Ilmira Thanks for letting me know! N x ❤️
The commentary states the bread is spiked but the recipe doesn’t say what the bread is soaked with. Milk? Water? I’m confused.
Step 1 – onion juices from the grated onion 🙂 N xx
Soaked not spiked
This is similar to my recipe, I also add grated romano cheese and I think that really makes it a tasty meatball!
This recipe is better than my Italian family’s and the onions grated with the bread- i used 2. 1/2 slices per pound of ground chuck and they were so meaty and moist and more importantly Delicious! This is going to be my current family pass down to future generations.
So bomb! Thank you Nagi! I followed the recipe and the result was outstanding. So delicious. My wife who doesn’t eat meat said it looks bomb! Thank you Nagi.
Love hearing that Melvin! so glad you enjoyed it! N x
I made these with bison and turkey and they were SO good! (I didn’t hany italian sausage) Definitely will make again. The family loved them!! Thanks for sharing.
🙌🏻 I’m so glad you enjoyed this Marcia, thanks for letting me know! N x
Hi. Recipe looks amazing. I’m hoping to make it tonight. Do you soak the bread in water first? If so how much and for how long ? Thanks
Yes , it really makes a difference when you soak the bread in 1/3 to 1/2 cups of milk…..it helps to keep them moist . Just my opinion !!!!
V
Nope, no need! Please follow the recipe 🙂
Going to give these a try soon and I was wondering what fat level you use for the ground beef. Was thinking 80/20 would do the trick but wanted to get your thoughts. They sound great.
80/20 would be ideal Joe! 🙂 N x
Thank you.
Hi Nagi, Just printed out your Italian Meat Ball Recipe after printing out your Salisbury Steak with Mushroom Gravy.
I must have been sleeping to let that go by in the past, but more important, I have come to realize that you have
to be the “reincarnation” of my sorely missed deceased Italian Grand Mother. She told me ages ago about the grated
onion and soft white bread mixture and thought most other people knew about it too. Not the case, but you have
somehow managed to create your recipes almost exactly like her’s. Ah’s knows for sure now, there’s a God in Heaven looking down on you. Since discovering you in Australia, I have followed you religiously, and your so honest and true
to what you create and cook. Most other cooks and chefs on the internet are just too “pompous”.
God Bless you always and your Mom for raising you the way she did. Your the greatest>…….
Bobby,
PS: Did you ever get the picture of my two small furries, Nutcase and Patches that I sent to your email address?
PPS: Not enough “Stars” for the ratings of your recipes. XX
Robert!! I absolutely LOVE reading this message, so touched that this reminds me about your Grand Mother. 🙂 I didn’t get the email, please do retry if you get a chance! N xx
I made the meatballs part of this following the recipe exactly, with the only exception of baking them in a toaster oven. The bread/grated onion thing has to be the key. Your recipe produced the best meatballs ever to grace the plates on my dining table. Thank you, Nagi.
I cooked your wonderful meatballs recipe tonight. I also added 1/2 teaspoon of fennel seeds which I grind to a powder. The bread with the grated onion juice worked perfectly. Thank you so much for your recipe and description!
That’s terrific to hear Richard! So glad you enjoyed this, thanks for letting me know – N x ❤️
Tonight I am making this for the third time. Sorry I haven’t commented before now!
In the Netherlands it cold and dark before 4pm, so this kind of ‘stick to your ribs’ grub is just perfect.
Thanks for yet another Nagi!
Ps- tomorrow I am making your self-saucing bbq chicken for the second time 😀
Love hearing that Sarahanne!! Thank you so much for taking the time to let me know – N x ❤️
Just trying this recipe out – but using 1 onion & 1 slice of bread as these are easier units than 1 cup onion (what volume is 1 cup of onion? And onions come in units – so how do you measure 1 cup of onion!!). I’m sure the meatballs will be lovely, but please could you put in all weights for recipes rather than a mixture of cups (which mean different things in different places) & weights. That would be really helpful. Many thanks
Hi Joan! The reason I do that is because onion sizes differ so much so I thought it was easier to use chopped / grated onion measures 🙂 I do usually just say 1 onion! N x
These look and sound delicious I’m looking forward to making these!
Could you cook these in a slow cooker? Also how far in advance can you prepare these meatballs? Thank you!
Hi Collette! I prepped my sauce in the slow cooker (2 hrs on high) then fried the meatballs, onions and garlic and transferred them to the slow cooker on low for a couple of hours. Meatballs remained in tact and were oh so delish! Hope this helps! Thank you Nagi, best meatballs ever!
HI Collette, I’m afraid these are best cooked on the stove 🙂 Sorry! N x
These were wonderful meatballs! I baked them in the oven at 400 for 20 minutes! Great flavor!
That’s so great to hear Crissy! Thanks for letting me know – N x ❤️