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.
These meatballs were amazing. So delicious. Thank you for such a great meatball recipe.
I’m so glad to hear you enjoyed my recipe Barbara! Thank you for letting me know! N x
I can’t wait to try this recipe tonight! With all these great comments I just know my husband and I will love these. I’m planning on making them as meatball sub sandwiches on fresh sourdough ?
Oooh I hope you enjoy these Christy!
We love this recipe. I make this on a weekly basis for my teen son. Thanks for sharing..
Thank you Elyce! I’m so glad you love these meatballs too, and thank you for letting me know! N x
WOW these are certainly the BEST meatballs ever!!! sooo Juicy, Thank you so much for sharing this wonderful recipe, hubby and kids thought they were to die for 🙂 This is about the 6th recipe of yours I have cooked and each and every one of them have turned out just beautiful, my whole family is always asking me to cook something off your site! Oh and I get all excited when you post a new recipe :)) Again thank you so much…your recipe’s are amazing! X
I’m so glad you love this too Ange! Thank you so much for letting me know! N x
Love this recipe! Made it a while ago with ground bison and it was still AMAZING. Also substituted the white bread with the nutty whole wheat stuff I had on hand and asiago instead of parmesan. I can’t imagine how dank these would be with a fattier meat, plus a stronger cheese! I’m planning on making them again soon. Thanks for sharing!
I’m so glad you enjoyed this Madelynne!! Love that you made this with bison! 🙂 N x
Hey Nagi!
These are BRILLIANT! The bread/onion mixed into the meat mixture is the BOMB~
Made these 2 nights ago, doubled the recipe and it was THE BEST MEATBALL RECIPE
I’VE EVER MADE!
Thank you again, I’m hooked now!
Yay! I’m so glad you enjoyed it Christopher, thanks for letting me know! N x
Hi this recipe sounds awesome…i have a few problems though 🙁 can I use goat meat ? Cos that’s only what I get here in this little town in India . Also can I use cheddar instead of parmesan..
Hi Shyla! You know something, you get amazing produce and spices in India that I’m jealous that WE can’t get here in Sydney!!! So it goes both ways! Yep, this would be fabulous with goat and YES to cheddar cheese too! It’s probably going to be even BETTER with cheddar! N x
Thanks a bunch …..yes we do get lovely spices …. gonna make this today.. Father s day special 🙂
I made these a few months ago and they were great, I used tomato puree. Just wanted to say that I have always used soaked bread (with water) in my sausage rolls and loved how you soaked it with the the onion! Cool idea 🙂
Thank you for trying my recipe Tania! I am so glad you enjoyed it, and thank you for letting me know! N x
These meatballs are probably the best meatballs I’ve ever made there were very tender and juicy…My new best meatball recipe !
Thanks for trying my recipe Carol! I’m so glad you enjoyed it, and thank you for taking the time to let me know! N x
Made these 3 times. The best one was using the ingredients you called for. Don’t substitute anything! Parsley is tastier than Italian seasonings and bread instead of bread crumbs. I used whole wheat and kept crust on. By far the best recipe on line.
You made my weekend Thomas! Thank you! Especially proud of this recipe because it’s one I worked up myself from scratch! 🙂 N x
Hi, will leaving the parmesan out make a huge difference? If so, do you know which cheese I can substitute it with? Thanks
Hi Shabina! Just add an extra 1/4 tsp of salt instead and leave the parmesan out. 🙂
Helllo again, greetings from Slovenia!
Another delicious recipe. For meatballs I usually use mixed ground meat (pork+beef), I was always afraid that they would turn out hard if I only use beef. Well I guess I was wrong 🙂 These are really delicious and soft, we all love them! But I have one question, I grated the onion and added it to bread but it seemed very dry. Is it supposed to by dry or should it be very wet? Because I wasn’t sure what the texture of bread should be I added some water so that it was more “mushy”. They turned out great nonetheless.
Also should I keep the bread to soak for a little while or can it be used right away (I used fresh white bread)?
It’s funny that in our family we never eat meatballs with pasta but with mashed potatoes 🙂
Hi Klavdja! That’s very odd – was the onion dry?? Every onion I have ever seen is juicy and it comes out when grated. So the bread should be soaked with onion juice. You did the right thing to wet the bread to make it mushy. Are onions always like that in Slovenia? I’ve grated onions in many countries and they are always quite juicy, certainly enough juice to wet the bread.
Oh, I love hearing about foods all around the world! I know that in Europe meatballs are often eaten with mashed potato – like for Swedish meatballs!
Roughly how many meatballs does this recipe make?
Hi Phoebe! About 20. Sometimes 24 🙂
This was an amazing recipe Nagi, it went down a storm in my house. They are a little dangerous though as they are addictive 🙂 I love the recipes you post and I am trying to work my way through most of them. I have not been disappointed with any I have tried so far x Love from Ireland
Yay! So glad you enjoyed it Shell, thanks for letting me know! And I’m so glad you are enjoying my recipes 🙂 N x
my kids loving this dish as i type. my 8yo son is on a meatball “bender” and this has made his day…. albeit with dinosaur shaped pasta instead of spaghetti… lol. thanks Nagi
BA HA HA! I utterly cracked up at the thought of your son on a “meatball bender”!!! 🙂 I want to have mine with dinosaur shaped pasta TOO!!
his meatball fixation started with a Meatball Sub from subway… he asks for meatball all the time… so i figured i might as well do them right and make them myself. I have given away 5 copies of this recipe to women i work with who all tasted my dish and loved it. cheers
Aaahhh! Subways meatballs subs!!! I must admit I don’t mind them myself…. 😉
Made these for dinner last night, and they were DELICOUS! Thanks for sharing! ☺️
Yay! ? So glad you enjoyed it Irma! N x
Wow!! Nagi!!! These are truly delicious! My hubby kept exclaiming as he was eating them haha!! Plus our Chinese student boarder fully enjoyed them and said he hadn’t liked any pasta before I cooked!! Thanks Nagi, he thinks I am a great cook 😀 (You create the recipes and I get the credit…. ;D )
Definitely my go to for meatballs and I plan to try your meatball soup. Yum!
You ARE a great cook Cheryl!!! Thank you so much for your wonderful message, I’m SO GLAD you enjoyed these!! N x
Swapped the beef and pork for bison and added some basil, absolute perfection. Thanks a ton for this one!
Yesssss!!! So glad you enjoyed it Seth, thanks for letting me know! N x
Absolutely the best meatballs I’ve ever had?Made these last night and My whole family loved them and all said they were the best meatballs they ever had?Thanks for sharing this recipe ?
I’m so glad you and your family enjoyed these Pilar, thank you for letting me know! ❤️ N x
Best meatballs ever, too lazy to walk to the store for bread so just used breadcrumbs but they’re great, the grated onion was on point.
Yesssssss! So glad you enjoyed it Rob, thank you for letting me know!