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Home Beef Recipes

Italian Meatballs

By:Nagi
Published:19 Sep '18Updated:16 Mar '20
740 Comments
Recipe v Video v Dozer v

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.

Overhead photo of Italian Meatballs with Spaghetti, read to be served

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*

Close up of Italian Meatballs simmering in marinara sauce

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…)

Meat mixture for Italian Meatballs

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.

How to make Italian 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.

Overhead photo of Italian Meatballs in a rustic black bowl garnished with parmesan, ready to be eaten

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

  • Meatloaf
  • Beef Stroganoff
  • Roast Chicken in Garlic Herb Butter
  • Spaghetti Bolognese
  • Beef Pot Roast

Italian Meatball
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Overhead photo of Italian Meatballs in a rustic black bowl garnished with parmesan, ready to be eaten

Italian Meatballs (Extra Soft and Juicy!)

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Meatballs, Pasta
Italian
4.93 from 189 votes
Servings4 - 5
Tap or hover to scale
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Recipe video above. These are my idea of "perfect" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! Served with a rich tomato sauce made extra tasty by cooking it in the same pan that the meatballs are browned in.

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:

1. Bread - Plain white sandwich bread is best for this, but you can substitute with other breads. Tear or chop into small pieces, do not include the crust. Slightly stale bread is fine.
Substitute with 1/2 cup Panko breadcrumbs. Meatballs won't be quite as soft, but still very tender!
2. Meat - Pork is slightly fattier than beef so it helps make these extra juicy and gives it a slightly richer flavour. Feel free to just use 1 lb / 500 g beef mince which is what I do on ordinary nights, or use other ground/mince meat of choice. 
3. Herbs - You can substitute with 1 1/2 tbsp dried parsley, or a mix of equal amounts of dried oregano, thyme, basil and parsley. You could also use an Italian herb mix if you wanted to.
4. Tomato passata is just pureed, strained tomatoes, sometimes labelled Tomato Puree in the US and Canada (here's a photo of Mutti Tomato Passata sold at Walmart, high quality Italian brand). Readily available in Australian supermarkets nowadays, alongside pasta sauces. If you can't find it, puree canned tomatoes or use crushed canned tomatoes. 
5. How I roll meatballs - see video/photos in post.
6. Baking Option: Place a rack on a tray. Spray rack well with oil, place meatballs on rack, spray with oil. Bake at 200C/400F for 20 minutes until nicely browned, then simmer in the sauce for a few minutes to bring the flavours together.
7. Nutrition per serving assuming 5 servings, meatballs only.
Nutrition Facts
Italian Meatballs (Extra Soft and Juicy!)
Amount Per Serving (307 g)
Calories 442 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 125mg42%
Sodium 1552mg67%
Potassium 1127mg32%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 11g12%
Protein 34g68%
Vitamin A 1000IU20%
Vitamin C 27.6mg33%
Calcium 214mg21%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published August 2015. Updated with new photos, video and commentary in August 2018. No change to recipe - I wouldn't dare!

Nutrition Information:

Serving: 307gCalories: 442cal (22%)Carbohydrates: 26g (9%)Protein: 34g (68%)Fat: 22g (34%)Saturated Fat: 7g (44%)Cholesterol: 125mg (42%)Sodium: 1552mg (67%)Potassium: 1127mg (32%)Fiber: 5g (21%)Sugar: 11g (12%)Vitamin A: 1000IU (20%)Vitamin C: 27.6mg (33%)Calcium: 214mg (21%)Iron: 6.3mg (35%)
Keywords: Italian Meatballs
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

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740 Comments

  1. Caron says

    January 14, 2021 at 7:34 am

    Hi Nagi. Can I make these ahead of time and keep in the refrigerator for 2 days?

    Reply
    • Nagi says

      January 14, 2021 at 4:24 pm

      Hi Caron – yes you can, I wouldn’t leave them longer though (you can always freeze too) N x

      Reply
  2. Aeryn says

    January 6, 2021 at 8:20 pm

    Forgot to add that I used grated cheddar instead of Parm and worked well as well. Fab recipe.

    Reply
  3. Aeryn says

    January 6, 2021 at 8:14 pm

    5 stars
    My 12 yr old daughter made these and they were amazing!! Great recipe Nagi! You are out go to for all things delicious!

    Reply
  4. Katie says

    January 5, 2021 at 1:38 pm

    5 stars
    Holy smokes. SUCH good meatballs! And such easy to follow instructions!

    Reply
  5. Susan Buss says

    December 23, 2020 at 1:04 pm

    5 stars
    Made this tonight and it was a hit! Will make over and over!

    Reply
  6. Beata says

    December 18, 2020 at 7:31 pm

    Dear Nagi,
    I cooked this recipe many times, because my family loves it, and yes, it is perfect!
    The soaked bread idea works very well.
    Before Christmas holidays I would like to make some preparations so I would like to know if you ever tried to freeze the meatballs? If yes, when? Before, or after (pre)frying them?
    I wish you a Merry Christmas from Hungary.
    Beata

    Reply
    • Nagi says

      December 19, 2020 at 5:05 pm

      Hi Beata, you can freeze them before cooking – then thaw and cook as per the recipe! N x

      Reply
  7. Priscilla says

    December 3, 2020 at 6:04 am

    Forgot to add, I didn’t have pork mince so used beef only and they were still super juicy!! Best meatballs ever!!

    Reply
  8. Priscilla says

    December 3, 2020 at 6:02 am

    These were so delicious!! I usually like my meatballs with a little crisp outside so I don’t usually cook them in sauce but this has me converted. The flavours and how juicy the meatballs were, hands down the best meatballs Iv made!! Only change was I didn’t put parm and I added some grated carrots to the meatball mix. So so tasty! Thanks for another fantastic recipe to add to my growing go-to Nagi list 😊

    Reply
  9. Francesca says

    November 16, 2020 at 11:29 am

    5 stars
    This recipe was very easy, simple and delicious! I used a mix if veal, beef and pork. Very flavorful meatballs. The sauce was very good, a little spicy for kids but perfect for our family! We will definitively make again!

    Reply
  10. Ken Uyeda says

    November 11, 2020 at 5:21 pm

    5 stars
    I just discovered your website, and after reviewing some of your recipes…I am appreciative of how you make simple recipes taste great!
    Thanks!

    Reply
  11. Dawn says

    November 7, 2020 at 3:21 pm

    5 stars
    I have followed this recipe three times now, halving the ingredients the first two times as there are just two of us to feed. On the third round, I cooked a full batch and froze half (after cooking and cooling). I reheated them in a frying pan last night while the pasta was cooking, and they were just as splendid as before.

    As most folk in Melbourne will tell you, lockdown has been challenging. Worth it, but still hard. I had a bit of a meltdown on my birthday in consequence, and it happened to be the first time I had planned on trying this recipe. The process of making something, followed by an amazing meal which was far, far better than the effort seemed to justify, recovered what was otherwise a rather horrible day and gave me a happy memory to recall despite the surrounding bleakness. Nagi, thank you!!!

    Reply
  12. Nemma says

    November 6, 2020 at 11:01 am

    Hey there! This sounds awesome and I’m excited to try it today. I’m out of white bread though so do you reckon it would work if I soaked panko in onion juice instead?

    Reply
    • Nagi says

      November 6, 2020 at 5:40 pm

      Yes definitely Nemma! N x

      Reply
  13. Nobby says

    November 4, 2020 at 7:57 pm

    Hi Nagi
    I have Safari on my iPad but as you find no issues please don’t worry.
    My iPad is quite old so maybe an idea for this Christmas!
    Recipes are great and we try a lot of them
    Many thanks again.
    Nobby

    Reply
  14. Nobby says

    November 3, 2020 at 8:27 pm

    Hi

    Many thanks for replying about the quantities in the print version of a recipe.

    I have checked other Nagi recipes and all the ingredients are increased in the “print” versions.
    The recent fondant sweet potato recipe changes from 3lb potatoes to 18lb!
    But hey-ho perhaps my iPad needs replacing.

    Thanks again.

    Reply
    • Nagi says

      November 4, 2020 at 2:36 pm

      I’ll look into it Nobby – I’m not having that issue here. What browser are you using to view the recipes? N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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