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.
Arrrgh … just LOVE your meatball tips!!
And sooo right that all ball-shaped food is fabulous! Why is that … ?
My fave pasta is the bow-tie shaped stuff, for some weird reason. Never tried it with meatballs, but now you’ve put it into my mind, you rascal … 🙂
I’ll be making these next week, for sure.
Question though; when will we be able to buy Nagi’s first big, heavy, “to-die-for” cookbook?
Soon I hope…you really do have the best recipes I’ve found in many years of scouring the internet for new ideas. Affordable, incredibly good, and pretty much foolproof if we follow your directions…particularly the notes you provide following each recipe you share. Thanks for all you do Nagi, I know it can’t be easy!
Leah, you just made my morning. No, my day. Wait no, my week! It’s a dream to make a real proper cookbook 🙂 If – no WHEN – I do, I’ll be sure to ask my readers what recipes they want me to include in it! That’ll be kinda fun, getting input from my readers!!!
I’m so glad you are enjoying my recipes!! I really do love sharing the food I love with people all around the world 🙂 Thank you for your lovely message Leah!! You truly did make my day!! N x
Nagi, when that book hits the stands…or the ‘net…I’ll be among the first in line to buy it and help support your efforts! SO looking forward to it! 🙂
Okay Nagi,
I have a recipe for meatballs that melt in your mouth, and I use dry bread crumbs (like panko but much finer).
I’m going to give yours a try!
Hi Charlie!! Bet yours is FAB!! I’ve made this with bread crumbs soaked in the grated onion and panko too. It makes them softer than not doing that step, but I promise, using bread makes them even softer! But still easy to handle, not so soft that they collapse and become weird shapes when you cook them. 🙂
You seriously have the best recipes. I’m saving this one and I know my husband is going to love it when I finally make it!!!
Aw, thanks so much Sam!! YES your hubby will love you even more if you make this for him!!! N x
Yes – I totally agree with you! Ball shaped food is the BEST food! There are few things more tasty and more comforting than meatballs. And when they’re extra soft and juicy, I want to fall out of my chair! As far as I’m concerned, you gotta go with a blend a meats – very nicely done 😉 And that sauce… oh that sauce sounds fantastic! You have no idea how badly I want a plate of this at this very moment! Then again… you probably do 😉
See now, this is why we are friends. Bring on the meat blend. It’s such a neat trick!! N x
This is Italian Meat balls at its absolute best, Nagi! You nailed it. I make it the same way too with bread and onions.
Now that definitely does not surprise me. 🙂 After all the conversations we’ve had, we have very similar standards!!!
I’m reading this and you’re making me hungry!
I feel that way ALL THE TIME when I read blogs! N x
Nagi these look awesome! I too am a meatball snob 🙂 and yes it does make them super delicate and soft! I use the multiplaner for the onions and it always turns out fantastic! Plus then I don’t have to get my big grater dirty 😉 love the pics as always!
WHY didn’t I think to check your site? I’m off to go have a scout around now and compare!! N x
I have never mastered meatballs or meatloaf or anything else that has ground beef! You have given me hope….
(I can’t believe I didn’t use a ball metaphor here….but sometimes I can’t trust myself , best to leave it alone…..)
You had me sniggering like a school girl…..go on…do it! 😉
Hi Nagi! I always use soft bread and, yes, grated onion! I usually bake meatballs on a rimmed sheet pan with a cup or so of beef broth which reduces down and mingles with the juice from the meatballs. I add this to my sauce for an extra flavor boost. I’m particularly fond of bucatini! 🙂
Now why does that not surprise me, that we both use bread and grated onion in our meatballs!! And yes, the way you bake them with the broth then pouring the broth into the sauce has almost the same effect as the way I make them! Ooh, bucatini. I haven’t used that in ages – on my shopping list!! N x
I am craving BADLY some meatballs in my life, and these extra juicy and soft look fabulous, major craving, can’t wait to get out of the office and run to whole foods to buy the meat lol
I get like that too. I need some BALLS in my life!! (I man – ball shaped food. MEAT balls, to be exact!)
These look delicious!
Thanks by help Maureen and hope she feel better soon!
Love this recipe!
Thanks so much Gloria! I hope Maureen feels better soon too! <3
Yes I hope soon!! xo