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)
- 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!
LIFE OF DOZER
Bush walk. In hunt of something stinky to roll in – always.
Thank you Nagi, another delicious recipe to add to my ever growing repertoire. Sauce had a lovely depth of flavour considering it was so simple in terms of ingredients.
Wahoo, I’m so happy you loved it Daneille!
I’ve been using your recipes for a while now. When I say to my husband I’m making something from here, he always gets excited. This recipe was no exception. Absolutely delicious. So juicy and tender and the sauce was so flavorful.
I’m so glad you both love it Rhonda!
Hi Nagi! Addicted to your recipes and they have become my go-to! Have tried a few and all have been a succcess! But saying that, I had a little issue with this meatball recipe.
The meatballs turned out great, but the sauce was quite tarte! I added about 2 tsp of sugar, but still the tartness was very much there. Why do you think that is? Just to let you know, I used Hunt’s Tomato Sauce as that’s the closest alternative I could find.
Hi Nida, without a doubt it would of been the Tomato Sauce you used as to why it was so tart – if this is all you can use as an alternative you may need to balance the acidity with more sugar – N x
Thank you for replying! Will try the recipe again, with a few tweaks 🙂 xx
Hi Nida! That’s really strange! All I can think is that the can of Hunts you used was unusually sour?? Sometimes here in Australia canned tomatoes and similar products are way more sour than they should be, seasonality I guess. I’ve never had a problem with Hunts – I bring back quite a few cans every time I am in the States to use for recipe testing purposes 🙂 N x
Hi, Can I brown all the meatballs then make the sauce ahead of time then just cook later? (when I have guests over) Or will the meatballs not cook through enough in the sauce?
Hi Katie, I would just cook the meatballs the whole way through and then reheat in the sauce when guests arrive – N x
Hi Nagi, these meatballs were super tasty but I wonder how I could make it more soft? The Fratelli Fresh recipe uses ricotta, oil and pinenuts. Very moist but also very fatty! Would it work if I added more onion or milk to your recipe? Also, can you overwork meat like you do cake from over mixing?
Hi Linda, make sure you don’t use lean meat in meatballs otherwise they do become a bit hard – I’ve heard you can overwork protein so I usually just mix with my hands until combined – N x
Hi Nagi, I always enjoy your take on the classic recipes. Any time I google an idea I always default to your site if its available. This was a good one too, and like any good base recipe I made a few tweaks to suit my tastes. I subbed in a few different spices and had mine over brown rice. Left overs will definitely be with pasta. Soaking the bread in the onion was a nice touch. Keep up the good work!
Sounds great!!
Hi Nagi, would you emulsify this sauce with pasta water to coat the spaghetti?
I find that there’s really no need here, but you can if you prefer! – N x
Hi Nagi
I have made these meatballs several times, they are the best!! I am wanting to make them for a friend who is going through a tough time. If they weren’t eaten the same day (maybe the next day) do they reheat okay or do you suggest preparing the meatballs and making the sauce separately to combine on the day? I’d Ike to make it as easy as possible for my friend so was hoping they could be reheated the following day??
Kind regards
Gill
Hi Gill, sorry to hear your fried is going through a tough time, that’s so nice of you to help out with food though! These reheat fabulously, you can keep them separately or all together ❤️
I made meatballs for the first time in my life. My family love these meatballs. All you recipe are great. Can you make arepa one day? I will so happy.
Thanks so much Lari! Feel free to leave your request on my “recipe request” page – N x
We have been making this recipe for about a year and we all love it. Simply the best meatballs – homemade or commercially produced.
These will spoil you, a few months ago at a tapas restaurant the meatballs were disgusting, dense and flavourless. You will never order meatballs at a restaurant again!
Woah what a great compliment. Thanks Mal!
Just like your Laksa recipe I loved this one! I was wondering if you can freeze the meatballs to have for future?
Hi Dede, yes you can definitely freeze uncooked, then thaw and fry when needed ❤️
Hi, i forgot to add the egg😡
Meatballs are already rolled to be cooked! Will they hold its shape without the egg?
Just treat gently and they will! Otherwise spray with oil and bake at 200C/390F for 25 minutes 🙂
Thank you so much for this recipe. My quest is over. Perfect meatballs at last! I could live on these…and I might just do that! An answer to prayer🙏
After making these meatballs my husband asked me to cook the same meal for his bday, which is in a half a year time 😄 it’s fantastic and very delicious! Thank you for the recipe!
😂 What a great compliment, sounds like you nailed it Ilona!
Hi Nagi. You are absolutely right about grating the onion. I made meatloaf using your method and my hubby loved it. said it was the best I have ever made. After 47yrs. I guess he would know! Thanks for the tip that has become part of my arsenal.
Great stuff Cherie! It’s a game changer – N x
Very nice and if you put the meatballs in the fridge for around an hour they will stay firm and uniform while browning.
Great idea Cathy, I’m usually in too much of a hurry to eat!
Just perfection! I absolutely love that the sauce was the perfect amount of spicey. And the meatballs are just delicious. One of my favourite meals now, thank-you Nagi <3
That’s awesome! Thanks Nala – N x