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 just made these tonight and I have to say this meatball recipe is hands down the best I’ve found on the internet. Amazing! Thank you Nagi.
AWESOME! So happy to hear you enjoyed it Mal, and thanks for letting me know! N x
Well making this meatballs this weekend for my Italian family, this is not our usual recipe but can’t wait to see their faces, they are very traditional it’s their way or no way. Can’t wait they look so yummy never used onion inside. Will let you know Monday ??
Oooh I hope they like it!! N xx
These look amazing! I’m making sauce this weekend and thinking I’ll throw in this recipe. Wondering, to freeze, do you cook them first, then freeze, or roll them & freeze them “raw”?
I cooked the meatballs and sauce, then froze in individual portions. Thaw, heat through and serve over cooked spaghetti.
This is the first time that my meatballs are juicy and tender, looooovvveeee it!!!!!
Thanks Martha, so glad you enjoyed it! N x
Hi Nagi– I can’t wait to try your recipe- one thing though,I like to make bigger meat balls-(using your directions seemingly results in 1 inch round meatballs.) How do I adjust the recipe to make super size meatballs??
FYI- Ideally, I like meatballs big enough that 2 are more than enough per person )
Than You! Lisa Murphy??
Hi Lisa! Just roll them to the size you want and simmer them for longer to cook all the way through 🙂 Add a splash of extra water into the sauce because it will probably thicken too much by the time the meatballs are cooked. YUM, I love giant meatballs! N x
What a wonderful recipe! I plan to try it out this weekend for visiting family members. You should consider making a video for those of us who are more visually oriented learners. Nonetheless, thanks for sharing!
Hi Ria – thanks for the tip! I will put this on the list to make a video soon! N x
So do you brown the onions or mix them in raw ? I’m confused on the directions.
Nope, just mix them in raw. 🙂
amazing recipe super tasty. I have 5 kids but only have two at home and in our house food disappears in a matter of minutes. My hole family loves this recipe including me I’m definitely going to be recommending this recipe to my friends. It’s so easy my 11 year old daughter made a batch of his own. This is one of the best if not THE best meatball recipe. And even though some people only want the recipe i liked the notes and the personal stuff.
Touchdown! 🙂 So glad you enjoyed it Amelie, THANK YOU for letting me know! N x
I finally got to make this recipe this evening, and it it delicious! I made minor substitutions based on what I had an hand. I used two parts ground beef and one part Italian sausage, and Pecorino Romano cheese instead of Parmesan. For the sauce I substituted San Marzano tomatoes instead of passata and sautéed the sauce about 20 minutes before adding the meatballs. The meatballs were tender and juicy and making the sauce in the same pan I browned the meatballs in added nice flavor to the sauce. Thank you for a wonderful dinner!
Hi Nagi! Would using a Dutch oven yield the same results? My cast iron pan is too small for the amount I’d like to make, and my other fry pan is a bit wonky. 🙂
Definitely!! 🙂 N x
Been looking for a good meatball recipe and these look delish. Can’t wait to try them 🙂 just wondering if it’s ok to bake them instead or use the crockpot to cook them? It’s hard to pan fry with a baby around. Thanks
Hi Elle! I really feel pan frying is key to making a really flavourful sauce 🙂 You could brown quickly then deglaze the skillet with a splash of oil and transfer it all into a slow cooker!
These were so delicious that I made them twice in a row!!!! The second time around I stuffed them with mini bocconcini’s and baked them in the oven. Boy Am I happy I found your website! Thank you Nagi!
I’m so happy to hear that Angela! Thank you for letting me know! N x
Love these! I’d like to freeze them. Could I freeze them after rolling, but before cooking them in the sauce? Do you have a recommendation about how to store for future use?
Hi Chris! Definitely great to freeze raw 🙂 Keep them in an airtight container then thaw and cook per recipe!
I’m making it tonight I will let you know how it goes. I can’t wait to try the meatballs.
Love to hear what you think Joan!
Nagi, I made these today. Wonderful recipe. I made the meatballs with all beef. We are Jewish and do not eat pork. They were wonderful. I doubled the recipe. With the sauce, I found that the pepper flakes were too hot for my preference. I had cancer of the throat/mouth. I did tone it down a bit. Next time I will use only a little bit of the pepper flakes. My son kept eating and could not stop. He says, “Mom, I will be hurting if I don;t stop eating thee fantastic meatballs. ” He is 54 yrs old. All of my family really enjoyed the meatballs and sauce. I will make the meatloaf next. Thank you for your wonderful recipes. This is the 1st of your recipes. But I been looking at all your recipes and love them all. I wanted to give you 5 stars, but couldn’t get it to work for me.
Yay! So glad you enjoyed it Elaine, thanks for coming back to let me know! Not sure what’s up with the stars, they are a bit dodgy sometimes!! N x
Well, you have done it again. First the super delicious beef cheeks, now these outstanding meatballs. I always use grated onion in my meatballs and other cooked dishes that call for onion (my daughter dislikes the texture of cooked onions) but it had never occurred to me to soak the bread in the juicy onions. Rather than frying the meatballs, I bake them on an oil sprayed sheet of aluminum foil on a cookie sheet. Thank you so much. I am so glad I found your site.
I’m so happy to hear you enjoyed it Georgetta! Thank you for coming back to let me know! N x
Dear Nag,
I can’t believe I’ve only just found your blog… but that’s another story. I wanted to thank you for making my first ever meatball making experience so very very delicious! (And easy!!) I really was blown away by how well these little babies turned out (even despite the wonderful comments and ratings). They really are fabulous.
I used the inside of a baguette for the bread (I live in Paris, I think its a sin to buy sliced bread), and the bread was just baked, so it was super moist, almost too wet – and I had to break it down with my fingers when I was mixing everything together. But I suspect this worked wonders on the softness. As pork mince isn’t available in the supermarket here (only beef, go figure!), so I bought a scotch filet and threw it in the Magimix (also, first time ever …) anyway, success !!!
I also wanted to thank you for the notes you left … and all the detail, because your recipe was really easy to follow.
I can’t wait to try some of your other recipes.
Thank you!
Hi Tanya! What a lovely message to end this dreary Wednesday! Thank you for your lovely message and I am THRILLED you enjoyed them! A high praise from a Parisian, one of the best food capitals in the world! Merci d’essayer ma recette et j’espère que vous apprécierez le reste de votre semaine ! N x
Je vous en prie Nag. To be honest, I’m an Australian in disguise, but I’m happy to take the label of Parisian any day. I’m having left over meatballs and salad for lunch, so I’m pretty sure today is going to be just wonderful. Bonne semaine à vous aussi !
I’m going to try your meatball recipe using elk burger meat and added pork fat instead of hamburger. Interested to see how it turns out. Recipes look delicious!
Ooh! I’m keen to hear how they turn out too Scott! 🙂
Silly question- what do I soak the bread in? Milk or water? I am very keen to try these 🙂
Not a silly question Mika! 🙂 The recipe steps explains that the bread needs to be soaked in the grated onion which is juicy 🙂
Thank you so much for this..it was amazing! Everyone loved it as well! Your site gives me so much inspiration. Much love from Canada.
I’m so glad to hear you enjoyed the Meatballs Erica! Thank you for letting me know! N x