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.
Today is the second time I’m making this recipe. I know it will not disapoint. Sooooo delish!
I’m so glad you love these as much as I do Jamie!!! 🙂
Makes AWSOME meatball subs!!!! I hope that this not to personal but we’re are you from? Don’t worrie im not trying to stalk you but I almost was ready to after I tried your meatball recipe SO DELICIOUS!!!!!!!!! You are so amazing!!!! By the way I’m only 11yr old ??????
You are TOO CUTE Emma!!! How can you only be 11 and cooking these already?? You’re amazing! 🙂 I’m in Sydney, Australia! Feel free to stalk me on Instagram – @recipe_tin !! Where are you??
These meatballs were AMAZING. I always prefer to bake my meatballs in the oven at 350F for about 30 minutes, which is what I did with these. After baking, I “tested” one, and ended up eating 3 more before dinner…oops! My boyfriend better get home soon, or there won’t be any left!
Glad u mentioned this!! I came to the comments to see if anyone else tried baking them. I will be doing the same tonight!!
WOO HOO!!! So glad you love these as much as I do!!! Were there any left for your BF??? 😉
I had to use some serious self control, but I did manage to stop after four. However, I had them in a bowl on the counter (sans sauce) when he got home, and he started popping them in his mouth like candy. I had to shoo him away and tell him to leave some for dinner. I guess he approves as well!
BA HA HA!!! I can SO picture that – and I love it!!!!
Nagi, these are the best meatballs I have ever eaten! My whole family commented on how moist they seemed compared to the ones we ususally make. I am gluten free so we subbed with gluten free bread. They worked out perfectly. Soaking bread in onions…pure genius! Thank you for a wonderful recipe!!
So glad you love these too Raven! And you know what?? Today I have a meatball SOUP coming out made using these meatballs!!!! <3
DELICIOUS!!!
I love this recipe. I made it this evening and love the difference soaking the bread in grated onion makes. I deviated a bit based n what I already had on hand. I used half ground beef and half Italian sausage for the meatballs and fresh herbs instead of dry in the sauce (basil oregano and parsley). I also replaced the water with dry red wine and puréed canned whole Italian tomatoes and added a bit of sugar. Everything was wonderful. This will be my go to recipe for meatballs and spaghetti. Thanks Nagi.
Oooh! I’m so glad you loved it and I get the sausages adds even more flavour! 🙂 N x
Hi 😀 I can’t eat beef, so if I were to sub it with minced chicken is it done exactly the same way ?
ABSOLUTELY! This is delicious with chicken, turkey AND PORK! 🙂
This is a great recipe, both for the meatballs and the sauce!
The passata for the sauce is key. Much less acidic than using whole tomatoes.
I did a slight variation with the meatballs, soaking the the bread in both onion (as directed) AND milk.
In cooking the meatballs (in a stainless steel pan), I found it important to shake the pan to roll the meatballs, so that they preserved their round shape and avoid the problem of sticking/flattening.
Thanks Justin, so glad you approve! 🙂 I agree, passata is key. It yields a thicker sauce than using canned tomatoes and I agree that passata tends to be slightly sweeter too which is perfect for this! 🙂
But passata is not sauce in the US it is puree which is thicker than tomato sauce. Hopefully they fix their type o so that beginning cooks get the best results 🙂
Thank you for the comment Pistol! I’ve added extra notes to this effect 🙂 N x
This is now the third time I’m making these! This is my goto recipe now, my gold standard, my holy grail of meatballs.
HIGH PRAISE Shelli, thank you! I’m so glad you enjoy these as much as I do!! 🙂
Hi Nagi,
This recipe looks delicious. I am trying tonight.
Question: Why is the sodium so high, 1206mg 50% of Daily Allowance?
Hi Meg! I’m thinking the nutrition calculator assumed the tomato was seasoned which it is not! Hmm, I’ll look into that, thanks for picking it up 🙂 I don’t season my food heavily so I can assure you that it’s not salty or over seasoned!
Amazing! My husband loved it so much as did I. Felt like a victory since I’m always trying new recipes and this was the first ” wow, this is delicious! Best meatball I’ve ever had!”
WOO HOO!!! So happy to hear that Natalie! N x
Absolutely delicious! Yes, the bread/grated onion certainly makes the difference! My Italian son-in-law couldn’t stop eating! ! ! Definitely a keeper! ! I used gluten free bread and still 2 thumbs up! ! !
thank you Lea Ann! I’m so glad you enjoyed it – and especially your Italian son-in-law approving!!❤️
I made these last night and WOW, the best meatballs I’ve ever had! Thank you so much for sharing…
WOO HOO! So glad you loved it Dave!! Thanks so much for coming back to let me know! ? N x
Hi can I make more and freeze for future use?
You sure can Yvonne! They will be juicier if you freeze raw but still really tasty if you freeze after cooking!
This is a pretty straightforward recipe for the most part- most Italian recipes I’ve seen call for soaking the bread in milk (or cream, for those who like to live dangerously). A pretty good sub, if you have gluten or lactose problems, is grated cooked potato. I would avoid the dried herbs in the sauce if possible- parsley and basil really do not dry well at all. If you want the meatballs to stay round, they should be fried in at least 1/4″ of oil.
Thank you for this suggestion, old unc. We are gluten and dairy free and I was scrolling down hoping for an idea to sub the cheese 🙂
Where were you last week when I was attempting to make fluffy gluten free burgers?? I think grated potato might be the key!! 🙂
Credit where due- got that one from Louis DeGuoy’s immortal Gold cookbook.
I LOVE the recipe!! It was the BEST! Question-How do I get the sauce to be a deep, rich red color like the sauce in the photos?
Hi Jan!! Mmmm…I didn’t do anything special! I did it as per the recipe!!! 🙂
Fantastic! I’m pregnant and was craving GOOD spaghetti and meatballs. (Weird because I am not usually a big pasta fan.) Hubby said if I found him a recipe, he would make it. So glad I found this one! The bread really makes a big difference compared to breadcrumbs, we will always do this from now on. Great texture and flavour! Thanks! Satisfied my craving 🙂 Will share this with friends.
BA HA HA! I love that! You find the recipe and hubby makes it? What a champion!!
Wow! Searching for a Italian meatball recipe and here I landed on yours. I love all the natural ingredients and simple. My 4 and a half yr. old grandson said…”this is better than the other place!” We had dinner in a Italian restaurant a few nights ago. OMG…he ate all his “dipping” sauce with his ciabatta bun! It’s amore and tastes like “more.” Thanks… it’s a keeper!
WOAH! That’s a COMPLIMENT!! 🙂 (Honestly, sometimes I feel like compliments from kids mean more, they are the ultimate test!) 🙂
This is an amazing recipe. I found it 3 weeks ago, and have already prepared 3 times. This will become our new go to for meatballs.
Thanks so much Kendall!! Actually, I just made a batch myself!!! I’m going to make a meatball SOUP!
I make meatballs the way my late MIL taught me..(yes she was Italian) … and, yes.. BREAD (not bread crumbs are what makes them soft!! however, she NEVER added onions,, cooked OR raw in the meatballs.. but everything else is right on.. fresh parsley, garlic, and grated cheese.
nice job!
LOVE hearing that validation! Thanks Nancy!! 🙂
Nagi!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You gonna make me start swearing by your name. This is the best spaghettin and meatballs recipe evveeeeerrrrrrrrr! and it was way better as leftover. Need to get a non stick pan for next time cos the meatballs broke apart(didn’t really care cos the moistness was still in the crumbs). Did I mention it was great the next days…..
P.S You need to create a ten star rating system just for your Nagirians cos other people won’t understand it actually merited a ten start until they come over from the dark side.
Makky, you’ve made me beet red with embarrassment!! THANK YOU! I’m so glad you enjoyed it!!!
I am lactose intolerant. Can I just leave the Parmesan cheese out?
You sure can! Just add an extra pinch of salt 🙂