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.
Hi Nagi
Wowza i made this last night. Delicious. Everyone screamed, Bellissimo!
asked for 2nds & 3rds. Will def make again.
Looking forward to trying some more of your receipes out.
i Esp love Asian food.
Thanks
Kirsten 🙂
You just made my day!!! Thanks so much Kirsten 🙂 Glad you love Asian food! I have something a couple of things already line up for the next couple of weeks which are a little bit different and SO good – Korean beef bowl (so easy!) and Mongolian Beef (die and gone to Chinese food heaven!) N x
Excellent!! i cant wait. YUM YUM thanks Nagi
Nagi, those are the most beautiful meatballs I’ve seen in a long time. I have always soaked the bread in milk but I’m so eager to try it with the onion. These are just fantastic.
Is it possible to make a freeze them?
Of COURSE Maureen! I wish I could send you the frozen ones I have 🙂 Sob sob, I feel so terrible for the pain you are going through. More deep tissue massages for you please!
I rarely make meatballs, but looking at these makes me wanna try them! My mom always uses grated onion in her recipe and I never realized that that makes them extra juicy. Gorgeous pictures, yay for ball shaped food 🙂
Your mum knows what she is doing! No wonder you are such a great cook yourself 🙂 <3
Hehe – it must be meatball weather – yes, have to agree with that hand mincing the meat does make a BIG difference. These look and sound fabulous – love that sauce:-)
Don’t tell me you hand ground your own mince! Don’t tell me that!
No Nagi – not usually – but my mother used to, she had a wonderful old mincer that bolted to the kitchen bench:-) I have one, but the kitchen benches these day are too thick!
I remember those! They are a classic. Don’t ever get rid of that! Vintage. I would LOVE to have one – I’d use it as a prop in my photos!!! Ha ha!
Oh my word! I NEED these meatballs in my life! They look incredible!
YES you do!! 🙂
Who does not like soft juicy meatballs?!! Loved your recipe and tips.
VERY good question Amira! 🙂
This is almost a carbon copy of my meatball recipe! I’m always a bit heavy handed with the parmesan in the meat mix. Nothing wrong with that, right? I also like a few chunks of tomato in my sauce, so I just use chopped tin tomatoes. Some pesto stirred through the sauce is nice, as well! We should have a meatball party!
Parmesan – like chorizo, bacon and other gifts from a higher power – makes EVERYTHING better. 🙂 Bring on the meatball party! You’re doing the shooting, of COURSE 😉
Oh my, Nagi, these meatballs look delicious. You friends hand ground the beef?? That’s a lot of work! But I agree they yield the juiciest meatballs. In Mongolia, we prefer to hand ground the meat for dumplings for that very reason! I have to admit, I’m too lazy for that though!
Ok, you inspired me to make some meatballs! 🙂
I know right? He’s nuts. No – impressive. Seriously, he is an amazing cook. Lucky you, growing up with hand ground meat dumplings! (Oooh, speaking of which, do you have some on your blog? I would LOVE to make Mongolian dumplings!)
Yes, I do! Here is the link to the recipe: http://www.sweetandsavorybyshinee.com/beef-dumplings/
“Soaked bread” huh? Why I would never have thought it! There was this one time a coworker and his wife had my daughter and I over for a dinner of spaghetti and meatballs, and Nagi – all I’ll say is before that dinner, I always shied away from meatballs – his were so good, but he never shared his secret! So thanks so much for sharing yours! xx
Tell him you’ll make him famous by sharing it on your blog!
Mama Mia, now that’s a meatball!
Real bread and grated sautéed onions is the special secret I will for sure have to try next time. My mom used to always use a 3rd meat in the mix with ground veal. Oh my goodness now that is expensive…Trying to keep things within budget with 2 ,eat me out of house and home teenagers, so will stick with your 2 meats and I better make lots MORE pasta!
3 mix mince? Gee you were spoilt! 😉 (I suggest making GIANT meatballs for the teenagers. Less balls for you to roll!)
Yes to more ball-shaped food! We stayed at the Park Hyatt on the w’end (humble brag – my life is never usually that glam!) and I couldn’t tell you how many doughnut balls I consumed at the breakfast buffet #ooops. And bread is the secret?! Who knew?! Thanks for these tips, my gals love meatballs.
You lucky duck, you!!! Isn’t that the only “6” star hotel in Australia? 😉 #celebritylife #lifeoftherichandfamous
Heck Yes ! I approve ! I love grated onion, I actually do that with my meatball soup , Perfection as always !!
And I’m OFF TO CHECK YOURS OUT!! N x
Can’t wait to try this recipe! We love meatballs but never could find a good recipe and when do we loose it lol We love to sever ours with rice! 🙂
OK….I have to say, rice is something I have NEVER served meatballs with!! Really? OK, I’m going to TRY IT!!
What kind of pasta?…Cooked! I’m easy to please (haha!). You just have to make sure there is plenty of it because a 2-ounce serving of pasta is against my religion. 🙂 I love your tips on using grated onion and real bread. They do make all the difference. I used to watch Rachael Ray a lot. She said that her mom used grated onion in her dressings to add the onion flavor with the chunks. I also that that was a great idea!
I’ve just started watching Rachel Ray! She only just came to Aus. 🙂
This looks amazing! What a smart idea to use sandwich bread to soften the meatballs. Also the tip to use grated instead of larger pieces of onion so the meatballs hold together – these tips are gold, and I’m sure these meatballs are perfect just like you described. Meatballs with spaghetti are my number 1 go-to order dish at any Italian restaurant. I can’t wait to try this recipe! yum!!!
Thank you Sarah! PS Those vegan snickerdoodles you created…amazing. You are the sort of cook that really inspires me, that you create such incredible things for your dairy allergic partner, rather than being vegan for the sake of it. I really admire you!
Thanks so much Nagi! I really admire you! Your fast yet delicious meals are so full of imagination, I love reading your blog and making the dishes here!
Nagi, meatballs are my very favourite food on earth and I’m always thinking up new combos in my head but there is nothing better than the original flavours.
I swear my eyes were burning into the screen as I was reading this because I’m always on a quest for that ‘perfect’ meatball. I love your solutions and I’ll be going for it!
Your pictures….I’m swooning! Holy moly! You are such an inspiration, girl! Thanks for a fabulous recipe 🙂
I’m doing that too!!! Have you ever tried Mexican ones? I saw it on a show the other day. Though they were poached. I must say, I’m not a huge fan of meatball soup. I love the browning!!
Nagi, I seriously just adore you to pieces. You AND these succulent meatballs! I love that you didn’t call these the best in the whole wide world. It’s something I’ve blogged about, people stating that claim. It offends me and hurts my feelings to be quite honest. Like NO one has tried every.single.meatball or fill in the blank recipe to make that claim. #annoying. But- I am going to say that these meatballs look quite perfect! Love the juicy tenderness! Love the flavors! And I am SO 100 % with you- on the white bread AND the grated saute onion. Yessss! Pinned! Because these deserve to be shared with the world! Oh, and my favorite pasta with meatballs? None. These balls don’t need no stinkin’ pasta. Lol. Give me ALL the balls. Stacked high on a plate! Heaven!!! <3 cheers! Xo
We’re two peas in a pod. 🙂 On both “The BEST EVER” matter and meatballs!! <3 N x
I had Spaghetti & meat balls planed for this week already. I’ll leave the bread crumbs in the pantry and i”ll grate the onion this time. 😉
I prefer a small portion of Veal or pork mince in the mix also. It helps round the flavour I think.
Thanks again.
ps: looking forward to the Lamb Shanks..
Oooh, I feel the pressure for the lamb shanks!! I hope you like them 🙂 Glad you agree with the mince mixing theory!!! Have you noticed that Coles/Woolies have started selling them?
I’m on my way to the South of France on a never-ending car journey and you’ve done it again, you naughty lady: I’m hungry now! I will definitely be giving your meatball recipe a go. I always use bread, too for my stuffed tomatoes, but never thought of grating onions and using their juice to soak the bread. I will definitely try your technique! X
I have been making these same goody’s for some 60 years and find that day old Italian bread works best. I am a first generation Italian/American and would never think of using breadcrumbs. That has to be a sacrilege. This is the best way. Also tastes good if using beef/veal/pork mixture. .
I love receiving messages I like this! I did find that using day old bread “crumbles” a bit easier when soaking in the onion mixture. I have to say, I’ve never used plain breadcrumbs. At worst, I use homemade panko – being Japanese, it is a sacrilege to use ordinary breadcrumbs rather than panko!!! He he!!