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.
Fantastic. I used condensed tomato soup. 2 tins as I had no passata. It was beautiful as is you gnocchi recipe of baked pumpkin, spinach & sage with butter. Love it. Thank you.
That’s terrific to hear Ann! Thanks for letting me know you enjoyed this! N x
I made this recipe tonight with only a couple of changes/additions. I used some leftover Zinfandel I had instead of water in the sauce as well as adding some tomato paste, about two tablespoons to thicken it up a little. The meatballs and sauce were delicious. I’m sure that tomorrow, when I have some for lunch at work, they’ll be even more flavorful.
I just found your site and am sure I will be a regular. I already have several recipes marked that I want to try. Thanks for the free recipe book pdf’s.
Lance
Seattle, WA.
That’s so great to hear Lance! Thank you for letting me know you enjoyed this – N x ❤️
I am making these for Christmas. Never heard of grated onion but it does make so much sense. Thank you !!
(later…) I’ve just tried grating onion & it is very fiddly & slippery – used my mini chopper instead for both onion & garlic. I used a slice of brown bread (we don’t usually eat white bread), 1 onion, 2 cloves garlic, a handful of fresh parsely, 30g grated paremsan, 240 g minced beef (all I had) Fried half the meatballs & then put in oven; put the other half directly in the oven. Frying first helped to keep the shape better. Served as finger food with my ‘instant pakora sauce’ made with tomato ketchup & a few drops of chili sauce. Very tasty – thank you.
That’s so great to hear Joan! Thanks for letting me know – N x ❤️
It really does make all the difference! 🙂 Hope you love them Janet – and Merry Christmas!!
How many meatballs does this recipe make ?
We have a family cookie day and I am going to make meatballs for meatball subs for dinner. This recipe sounds very good. As soon as I read adding bread instead of breadcrumbs I immediately thought that it would air to the meatballs. I would never have thought of that. Hoping everyone loves them.
About 20! 🙂 YES they are nice and airy, that’s a great description! N xx
Not bad at all! However, if I may, I’d lke to give an extra tip in that I’d add a heaped teaspoon of sugar to counteract the acidity of the passata sauce, a splash of balsamic vinegar and, cook the meatballs in the oven for overall consistency; simply just add them to the sauce when cooked and freeze any left over (adviseable to prepare many for simple reheating when you don’t want to cook/get in late from work).
Thanks Sharon! It does come down to the quality of the passata 🙂 I find that for good value canned tomato, I need to add a bit of sugar! N xx
Best meatballs ever! Thank you Nagi for putting your delicious recipe online, my kids loved it. This is now added to our family’s favourite meal list. Cheers, Thomas
That’s so terrific to hear Thomas!!!! Thanks for taking the time to let me know – N x ❤️
I’ve made this recipe twice now, for two different family members. They really liked them!! I will stick with this recipe, for sure. I love these meatballs ❤️👊
Great to hear Diane! Thank you very much for leaving a review – N x ❤️
Can I bake these meatballs instead of frying them? After I bake I will freeze them for later use. Please let me know by sending me an email at the address below .
Yes! 305F/180C for 25 minutes 🙂
Hi Nagi
Looking for a recipe for meatballs and stumbled across yours. Your recommendation to use bread and grated onion is rather clever. I agree with your observations on diced onion etc.. I’ve made meatballs before but you have directed me onto a different tack which when considered is obvious but I never would have thought to
Kind Regards
Paul
I do hope you try it Paul! It really does make a difference 🙂 N x
If using crushed tomatoes, should we bake the sauce longer?
My partner and I are looking forward to making these meatballs together. I’ve never made a meatball and I’ve stumbled across your recipe and I’m keen as to give it a go. I’ll be making these Thursday night so I’ll keep you posted xx thanks for sharing your beautiful meatballs recipe
I hope you and your partner enjoy these Samantha! They’re EPIC!! 🙂 N xx
Just made them the second time; had to double the recipe, as my husband didn’t get ONE the last time!! I had 3 and my son ate the rest! Added sautéed Italian sausage this time….
I LOVE HEARING THAT!! 😂
Sunday night is quickly becoming “Try a new Nagi recipe night”. This was delicious. My husband & I made this together and really enjoyed it.
I LOVE HEARING THAT!!! N xx ❤️
Hi Nagi, how do you think these meatballs would be with ground turkey instead of red meat?
YES YES YES!
I’m Italian and I learned how to make ITALIAN meatballs a long, long time ago. And my recipe doesn’t have onions in it.
In fact I’m having some Barilla spaghetti and my homemade meatballs for my supper tonight.
Ooh I bet you make a MEAN MEATBALL!!!
Absolutely AWESOME meatballs. Already in our favourite recipe list!
I’m so pleased to hear you enjoyed this Malcolm, thanks for letting me know! N x ❤️
Hi Naji, Love this receipe. I was wondering if you would give me a suggestion for an alternative to adding bread. I have some friends/family who do not eat bread.
Many thanks, D
Hi DD! Hmmm …. how about rice puffs? 🙂
I tried this tonight and it’s the best meatballs I’ve ever made or had!! 2 questions – the first is alternatives to grating the onions as it takes a really long time.., could we use a blender / food processor instead?
The second question is if I baked the balls on a rack, should I fill the tray below with some water?
Thanks!!!
Hi Jo, so glad you enjoy these! YES to using a food processor for onions and NO you don’t need water! Check out my Baked Italian Meatballs 🙂 -> https://salesdock.info/oven-baked-italian-meatballs/%3C/a%3E%3C/p%3E
Awesome – Can’t wait to try the baked meatballs. If I’m not making sauce to go with the balls, should I fill the tray with water instead or leave it dry?
Hi Jo! That baked meatballs recipe has a tomato sauce that’s done in the oven too 🙂 N x
I’ve already told you awhile ago that these were absolutely delish… BUT… we had a meatball cook off at work… and guess who won!!!! Thank you Nagi!!!!
YESSSSS!! HIGH FIVE ANGIE!!!!
OMG, these are delish! I totally agree on sauteing the onions first. I used half ground pork, half ground beef. I have to say this is my new favorite recipe for perfect Italian meatballs and I’ll not use my old “go-to” one LOL. Thanks, Nag! 🙂
That’s great to hear Jeanne! Thanks for taking the time to share your feedback! N xx
I have never left a comment on a recipe web page although I always use the comments to decide if I want to make it.
I’m making this one exception.
These are the best I have ever eaten, let alone made myself.
Thanks for the awesome recipe!!
HIGH FIVE! So pleased you enjoyed this Brent, thanks for letting me know! N xx