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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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, thanks for this great recipe. I’m on a hunt for a juicy meatball recipe that I can bake in the oven. Can I bake these instead of fry/sauté? Would one hour of baking be too much? (Need to cook for 60 min for egg allergy reasons). Thanks a lot!!
Hi Amrita – this is my baked meatball recipe https://salesdock.info/oven-baked-italian-meatballs/#wprm-recipe-container-21074%3C/a%3E but I think that 60 minutes in the oven is going to dry out and kill any meatball – they only need about 20 minutes to be juicy and fully cooked! N x
Hey Nagi, I was wondering if you could do an apple pie recipe, I have tried your meatball recipe and it’s to die for! Maybe an idea??
It’s one that we are working on now!! N x
Hey Nagi, great recipe!
I was wondering if/how I could go about freezing this? I’d like to make this in small batches for my toddler 🙂
Thanks!
Hi Nagi..
Thx 4 d recipe. It just make sence and easy to follow the recipe. Taste so delicious with soft textures. Kids love it soooooo much !!!
Yes they freeze well MC! N x
Love meatballs but never been able to cook ones that weren’t dry.No more!
The bread soaked in onion is transformational – just an outstanding dinner, thank you Nagi!
It’s the secret trick!! N x
I’ve made this twice now and it was a huge hit both times. My husband who loves spaghetti has always said there’s no point in making meatballs when spaghetti bolognese is basically the same thing. He’s changed his mind. He said this was the best spaghetti he’s ever had. Thank you!!
I meant to add that I used panko breadcrumbs as that’s what I had on hand and as you had said the Italians soak the bread in milk I added a few tablespoons in with the grated onion and crumbs to make up for the moisture lost by not using bread. Turned out great. Thanks again x
Hi Nagi, In tribute to your blog name I made your fabulous ‘Rissoles’ on Thursday. Used the left over mix for this meatballs and sauce recipe on Saturday. I kept half of the tomato sauce prior to popping in the meatballs. Tonight (Sunday) I added a 100g ‘tin’ (for your blog’s namesake!) of Paramount Atlantic pink salmon (will use fresh or smoked next time), 1/4 cup frozen peas, juice of 1/2 a large lemon, 1/2 cup of thickened cream and sour cream mixed, 1/2 tsp cayenne pepper, 1/2 tsp dill. It was lovely and what a bargain. I served it with San Remo Pulse Penne (Green Pea). I’m crazy about this range of Gluten free pastas, only discovered them last week! Thanks for always sharing your recipes and inspiration.
Made this yesterday and it was the best.
Just delicious and pretty easy recipe to follow! Turned out so good! No complaints.
Can this be done In a slow cooker?
If so how long for?
I’m teaching my grandchildren, ages 12 and 14, to cook because their family eats mostly fast food (ugh!). So, I chose this as their first lesson because I thought it would be easy and fun. Ya know, getting your hands all messy as you squish the meatball mixture? It was a hit and they had a blast. We also cooked your strawberry lemon yogurt cake for dessert. Thanks, Nagi!
Hi Nagi! Just made it and it’s awesome! Curious as to whether I can freeze the meatballs and if I can what will be the procedure?
I would make your meatballs, cook them, freeze them on a cookie sheet lined with wax paper. They won’t stick and you can pop them all into one bag or make individual bags to freeze. This way they won’t be in a frozen lump. I do this a lot, just pop into the freezer, pull them out and you have half of a ready made meal. Do the same with the sauce also.
Great tip Karen! I do the same thing with cookie dough!! N x
My family is luving your recipes.
Made these meatballs tonite and they were so good.
I got lots of praise, thanks Nagi
Hi Nagi. I’m going to make these meatballs but wondering if I could use your slow cooker marinara sauce instead. I just love that sauce
Sure you can Jo_Ann! N x
Bomb!!! Meatballs! So juicy and good! Without chunks of onions in them which is never nice.
Thank you for sharing your secret❤️
These Italian Meatballs were the best ever. I used 2 lb lean ground beef, left out the pork and chili peppers, added Italian Seasoning and 2 heaping tbsp of tomato paste into the meatballs and baked in the oven at 400°F for 40 min…makes 18 medium sized meatballs when cooked. Soaking the bread in grated onion juice did the job. Will never use bread crumbs again here. So good
Can this recipe be made without egg?
Just made mine without egg because I forgot to add it. My wife and son loved them
Best Italian meatballs! Doubled it. I used the
Panko substitution and added some milk for better consistency. Also used a small food processor for the onions. The sauce is great too!
These are amazing, and now the only meatballs me husband will eat. Is there any way to make these ahead of time? I’m hoping to make a batch for a crowd!. Thank you!
If you’re planning on having them on the same day, I don’t see why you can’t make them in the morning then put them in the fridge for later.
I’d just cover them raw in the fridge until you’re ready to cook them. If you do leave them in the fridge, I wouldn’t leave them for more than a day
Made tonight and whole family loved it including two fussy kids. Omitted the chilli flakes but everything else per recipe. Used about 375g of short pasta.
For many years I baked meatballs. Healthy, but sort of bland. Then I tried a recipe that called for frying them in a couple tablespoons olive oil after rolling them in fine bread crumbs. Wow, what flavor! I am never going back.
This was awesome.
I loaded up my air fryer with the. Meatballs at 200 for 5 minutes, they came out lovely and juicy
Great! We are going to be Air Fryer testing once the cookbook is done! N x
Can’t wait for your air fryer recipes Nagi, they are so needed!