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, I’m really confused. Should I fry the onions before soaking the bread in onions and adding them to the meatballs?
The meatballs are by far the tastiest most juicy I’ve ever had. Thanks for another great recipe!
Decided last minute to make these and didn’t have any parsley so substituted with dried tarragon.
Was worthy of the tears grating the onion! It was delicious! Husband and I will be fighting for the leftovers tomorrow! Another one of Nagi’s recipes added to my cook list. Thank you 😊
I made the meatballs with soaking the bread in the onion. They are awesome! I mixed 1 pound of ground beef with 1 pound of ground pork hot Italian. They were the bomb! Very tender and moist!
These meatballs are incredible! The whole family love them. I cook double the serving required and barely get any left over for lunch the next day.
Just made these today!
Great recipe, juicy meatballs. I put meatballs directly in my sauce raw and let them summer for about 4-5 hours.
Love the whole grated onion situation-very nice!
I must try this . So far almost everything I try from your recipes turns out great, and when it doesn’t it’s because I goofed. Look forward to the cookbook. Until then I print and keep your great recipes with the nutrition values (imp for me to have).
Might’ve made this tonight….might’ve added a little cube of cheese to the middle of each meatball! Might’ve also made a double batch and freezer some balls for later, just add sauce.
I wanted to say I have waiteed my whole life for an exceptional meatball recipie, THIS IS IT. Thank you Nagi, my kids voted 25 out of 10 and super easy – TIA
WOW!~!~! 25 out of 10!!! Woo hoo!!! N x
Nagi! You are an absolute legend. You have reignited my love of cooking. Everyone in my house loves you because every recipe I try turns out amazingly yummy. I did the Italian meatballs tonight. So juicy!!!
Woo hoo!! I’m glad you’re enjoying my recipes Sonia! N x
Has anyone tried freezing this one? At what stage? It looks fabulous but these days we can only batch cook!
They freeze well in the sauce, Lauren! N x
I wasn’t expecting a response from Nagi herself! Thank you so much! I know what I’m doing this weekend 😃
This is a fabulous recipe. I only had beef mince and used dried breadcrumbs which I soaked in a little milk with the grated onion. Such delicious and moist meatballs.
That is great Catherine!! I’m glad you liked it! N x
Can you make make these with ground turkey.
You can Jim – they will be a bit drier so I do recommend using pork or beef if possible. N x
Made this today for lunch and served with crusty bread and salad instead of spaghetti and it was a hit. So delicious! And so quick!
Hi nagi, I love this sauce but was wondering if you could make the meatballs in a food processor?
The perfect meatball had always eluded me. Never light enough, never flavorful enough. Just never, ever right. Until last night when I made these meatballs. And the excellent sauce to compliment them. I was hoping for leftovers for meatball subs. But the second and third helpings from the family table precluded that. Thanks for a wonderful recipe.
Woo hoo!! I’m happy you enjoyed them Sherie! N x
The taste is delicious but every time I make it the balls fall apart when I’m rolling them and when I put them in the pan. Why would that be?
Hi Steph – be sure to use plain soft white sandwich bread (not a sourdough as it won’t fully dissolve) and maybe try a different mince source – beef and pork mince can vary a lot. You want one with some fat in it! Also be sure to mix the mixture thoroughly before rolling! N x
Hi…. I want to make Nagi’s spaghetti and meatballs. About the herbs in the meatballs… if using dry herbs she says
1.5 tablespoons of dried Parsley….or a combo of basil, oregano, thyme, parsley. Do I put 1.5 tablespoons of each herb? OR divide the 1.5 tablespoons into 4? so I would use maybe 1 teaspoon or so of each herb? Thanks!
It’s a total of 1.5 tablespoons Diane so yes, you would use just under a teaspoon of each! N x
Another hit from Nagi! Even the kids know your name and love your recipes, they never fail. Just halved the chilli flakes in case. Thanks!
I made this as a bolognese.
Absolutely perfect.
Thsnk you
I am happy you enjoyed it Sandra!! N x