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.
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 🙂
I made these last night. It was my very first time ever making meatballs and these came out perfectly! I’ve tried so many different kinds of meatballs and they haven’t come close to this! Even my boyfriend who is a cook and thinks I can’t really cook (I’m more of a baker) absolutely LOVED them and almost ate the whole pan! I tweaked it a bit and used breadcrumbs and it was delish!
WOO HOO! So glad you loved it Lauren! Thanks so much for coming back to let me know! N x
Just made these last night and as we sat eating them I told my husband, ” These are it, these are the meatballs I have been looking for.” I have been trying various meatballs recipes for years, never saving a favorite, because there was nothing that I felt was really special, but this is it. I will definitely be using this recipe from now on!!! I deglazed the pan with 1/2 red wine after sautéing the onions, simmered on high until most was evaporated, and I used crushed tomatoes instead of tomato sauce, (I’m here in the US), then simmered low/ covered for 25 minutes. I LOVED all your little notes in the bottom, they answered all of the questions that I usually have when making recipes, and saved me from scrolling through all the reviews/comments trying to find answers. It was as if you literally were standing right with me. Thank you so much for what will now be my go to meatball recipe!!!!
WOO HOO! So glad you loved it Rebecca! Thanks so much for coming back to let me know! N x
Just cooked up a batch of this ahead of the arrival of bubs next week. Will be loading the chook into the slow cooker tonight for Crispy Chinese Chicken and Pork Carnitas (for 5 Freezer friendly Mexican meals) are on the agenda for tomorrow. Great recipes! You’ve made this nesting mama bear very happy. 🙂
Oooh! You’re cooking up a STORM, I love it!!! Bubs next week?? CONGRATS! How exciting!!!! N xx
Thank you thank you thank you!!!!!!! I have been trying different meatball recipes for years trying to find the perfect one and there’s always something wrong (texture, flavor, spices, something). These are the best meatballs ever and will be the recipe I always use now!!! Very moist, perfect flavor…just wonderful!!! And they’re also kid approved!! Thank you again…these are absolutely amazing!!
Jumping up and down to hear your amazing feedback, THANK YOU!!!! This is a very personal recipe to me! 🙂
Just discovered your website a few weeks ago and told myself that I needed to try your recipes. I just finished serving the meatballs to my husband : I think he just asked me to marry him again haha! Thank you for your amazing recipes. Next if the Nando’s chicken!
OOOH!!! I am DYING to hear what you think about Nando’s chicken!!!!
Like to try
Hope you do! Pretty darn delicious, if I do say so myself! 😉
Hi…I have another question for you! I read you are a french toast fiend!! I love it too! I buy the THICK bread…love that bread!! but…for some reason the outside will cook nice and brown…but the inside is SOGGY….yuck, yuck, yuck!!!! I hate that!!!! How do you get the INSIDE to cook without over cooking the outside?? I hate “eggy” french toast that is wet inside..yuck!!!!! When I turn the heat up on my gas stove the outside will burn but the inside is still wet….help!!!! I put butter on the non-stick pan…and quickly dip the bread once on each side…I do not soak the bread!! In my egg mixture, I use: eggs, vanilla, milk, sugar, a bit of cinnamon and a bit of flour……what am I doing wrong when I cook it? thanks!
Hi Diana! I know exactly what you mean 🙂 And the trick is to use STALE bread 🙂 That way when you dip the bread into the egg mixture, it doesn’t soak inside 🙂 Try it!! N x
If you don’t have stale bread try brushing the egg mixture on to control wetness, we add vanilla to egg and sprinkle cinnamon
Hi,
I just came across this recipe randomly and made it last night. It was the BEST I’ve ever had! I can’t wait to try more of your recipes.
Thanks so much!
Katy
I’m so glad you enjoyed it!! Thank you for taking the time to come back and let me know 🙂 N x
Meatball recipe looks so good. Have a question though: What type of ground beef? organic? 80/20 ? what kind and what ratio?
Also instead of chopping the onion with a knife…I should get a hand grater and grate it…correct?
Also i do not like red pepper flakes…..are they that important? I hate anything remotely spicy!!
Please let me know on these 3 questions..thanks!
Hi Diana! So glad you like the look of these meatballs! Organic is always best, and I don’t know the exact fat ratio but I recommend not using lean / diet beef mince. You want a bit of fat in it!!
Yes the onion is grated, not chopped. I just use my very cheap box grater, the same one I use to grate cheese, carrots etc! But you can just mince it as finely as you can with a knife instead, it will save you from buying a grater! And leaving out the red pepper is absolutely fine. 🙂 Hope you LOVE IT! N x
For the first time ever I made the perfect meatballs thanks to your recipe. Everything was so delicious and no more hard meatballs! Thank you.
Thank you Lydia! I am SO GLAD you enjoyed these!!! Personal favourite so it makes me especially happy when people say they like it! N x
Oh my goodness! This is delicious! I was on Pinterest looking for some dinner inspiration and I came across this recipe! It is amazing. Can’t wait for the husband to come home to such a yummy surprise!
I used veal + pork mince. Going to freeze all the left overs so I have lots of lunches to look forward to this week!
I can’t wait to try out some of your other dishes. Thank you 🙂
I’m SO GLAD you enjoyed it Emily!!! These are a personal favourite of mine 🙂 Lucky hubby!!
These look amazing and I can’t wait to make them!!! But, unfortunately, my son has an egg allergy. Would you just leave out the egg or substitute it with something else? Normally I’ve read to substitute with milk-soaked bread but that’s already in there 😉 So just a little more bread? Or????
Just made this and it was amazing. I didn’t pud the put the egg in and it made the best meatballs I have ever tasted.will always use this recipe in the future
So glad you loved it Nick!!! 🙂
Hi Nagi! You’ve done it yet again! My boyfriend and I have cooked 6 of your recipes now and EVERY single one of them have turned out delicious. Whenever we are craving a hearty meal, we immediately think of you 🙂 These meatballs were wonderfully juicy and flavorful. I’m ashamed to say even better than my own mothers! We love you Nagi. Keep cooking and blogging!
Thanks Kavin! I love hearing that!! And I’m SO GLAD you enjoyed this! 🙂
Nagi, you’ve done it yet again! My boyf
Not to sound creepy or anything but…I’ve been quietly stalking your blog for a couple months now and have made 10 or so of your recipes..all to resounding success. Your slow cooker beef and broccoli is to die for…my husband asks for it every week! Your pork carnitas…OMG…I grew up in New York in a large Hispanic community (despite being Korean myself) and it literally brought tears to my eyes with all the wonderful childhood memories of eating food just like it. I live in Melbourne now where I can honestly say I am a little underwhelmed by their choice in latin food but now I can make it at home, thanks to you!
But let me just talk about this meatball pasta…the meatballs are beautiful but that SAUCE…sounds simple..looks simple…simple ingredients and techniques…but hands down…BEST pasta sauce I ever tasted. My husband burnt the side of his mouth while sneaking spoonfuls as it was cooking!
I figured it was due time that I gave my thanks to you..so THANK YOU NAGI for your wonderful recipes and can’t wait to cook some more!
NOT CREEPY AT ALL! Thank you so much for your WONDERFUL message!! I know, Latin food generally in Australia is not quite up to scratch yet. But you know, I think it’s changing! Things are definitely changing 🙂 Chefs like Neil Perry are constantly paving the way to introduce new cuisines and more importantly, products, into Australia. Can you believe that 10 years ago, we didn’t even have cured meats from Spain / Italy? He was the one that rallied for that! I think it’s happening with Latin products too. There is now this AWESOME Mexican online store in Sydney that carries really hard to source Mexican products. I go nuts with every order!!
I’m so glad you are enjoying my recipes! Isn’t the sauce yum? I’m just like your husband, I burnt my tongue eating the sauce straight out of the skillet!!!
Thank you again for your wonderful message! N x
Nagi-I made this last night and my family loved it. The meatballs were so moist and delicious. I love your site and your recipes are always spot on. Thank you so much for sharing your talent and love of food.
Hi Sarah! Oooh, I’m SO GLAD you and your family loved them! They are so juicy, aren’t they? Thank you so much for your kind words! I’m so glad you enjoy my recipes. <3 N x
oh my son and I had fun cooking these meatballs for our family dinner tonight …… Just delicious! Thank you
Awwww, so happy at the thought of you and your son rolling these together! 🙂 Thank you so much for coming back to let me know you enjoyed it!! N x
Ok but no one in Italy eats spaghetti with meatballs.. it’s definitely not a food we eat, it doesn’t even exist in our restaurants
I know! I was fascinated 🙂 Well, the only place you can get meatballs with pasta is in tourist joints. 🙂 But I figure if Lidia servers hers with pasta, then it’s validated!! She is my Italian cooking idol 🙂