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Home Beef Recipes

Italian Meatballs

By:Nagi
Published:19 Sep '18Updated:22 Jun '21
948 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
WATCH HOW TO MAKE IT

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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
4.94 from 246 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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Overhead photo of Italian Meatballs in a rustic black bowl garnished with parmesan, ready to be eaten
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948 Comments

  1. clare Prior says

    January 21, 2023 at 1:12 pm

    5 stars
    Simple to follow and super tasty

    Reply
  2. Karen says

    January 13, 2023 at 6:22 pm

    As always Nagi’s recipes work as they should. The notes are spot on, the explanations teach you for next time.

    The meatballs were tender and succulent. I did everything in the pressure cooker on high for 5 mins it that assists anyone.

    Nagi you’re a STAR.

    Reply
  3. Dorie Size says

    January 7, 2023 at 4:16 pm

    Can I freeze the Italian meat balls. Also, can I use gluten free bread.

    Reply
  4. Donna says

    December 30, 2022 at 12:22 pm

    5 stars
    Two things I love about Nagi’s recipes, the tips that really do make a difference (soaking bread in grated onion) and the fact they always work. These are the yummiest, moistest meatballs and when short on time I use a good bought sauce and add some herbs to it.

    Reply
  5. Chez says

    December 18, 2022 at 7:46 am

    Hi Nagi, I’ve made this recipe so many times & it’s sooo good. We have family coming to stay & I’d like to make ahead & freeze. Is it ok to freeze the meatballs in the sauce, or will they absorb the sauce? Thank you.
    P.S. Love your book & your charity work xx

    Reply
  6. Christy says

    December 9, 2022 at 7:53 am

    5 stars
    Nagi, you are a genius! I absolutely love these and so does everyone who’s tried them. I’d like to make these ahead of time for an upcoming Christmas party. Any tips on freezing or prepping ahead of time?

    Reply
  7. Margaret says

    November 12, 2022 at 9:20 am

    5 stars
    Have been making this one for a few years now – everyone loves it! Thank you Nagi! I use all beef because I prefer it, with good results – meatballs don’t appear to be dry. I like to put my bread through the food processor till crumbs, remove and then put the onion through till it’s a pulp. I think this makes the meatballs softer because the juices have been released. Thank you again, your website is a go-to for me.

    Reply
  8. 2Ma says

    October 29, 2022 at 7:04 pm

    I made the Italian Meatballs, by baking them and then adding sauce, baking for about 10 mins. Delicious.

    Reply
  9. Katie says

    October 6, 2022 at 7:04 pm

    5 stars
    Another delicious recipe. The full teaspoon of chilli flakes was too spicy for the kids, so I added a tin of diced tomatoes and it was still delicious.

    Thanks Nagi 🙂

    Reply
  10. Sandi says

    October 3, 2022 at 8:29 am

    This was delicious! But my meatballs fell apart- any tips to getting them to stay as a meatball?

    Reply
  11. Edith says

    September 29, 2022 at 1:03 am

    Just making your meat balls for supper will rate it when l have eaten them 🇬🇧

    Reply
  12. Mark Forde says

    September 28, 2022 at 6:50 pm

    5 stars
    Used to making bigger Italian meatballs, I stuck with my usual size. But this was delicious. I’d pull back the oregano for my own personal taste a small bit. But this was a quick easy dish. Thank you Nagi. Another yummy dish x

    Reply
  13. Cathy says

    September 23, 2022 at 8:01 am

    Hello Nagi, I tried your meatball recipe and you were right to brag. They ARE the softest, juiciest meatballs we have ever eaten. Congratulations and thank you for a wonderful recipe. Highly recommend

    Reply
  14. leeuk says

    September 11, 2022 at 9:14 pm

    5 stars
    Very tasty if you’re lazy like me and want to turn it into a 1 pot/dish dinner just add 250g of orzo to the sauce along with the balls stir in and bake covered for about 25mins at 180c fan till orzo is cooked remove cover add torn mozzarella and grill till bubbling if desired,either way this is really tasty.

    Reply
  15. Kiki says

    September 6, 2022 at 5:49 pm

    Can I make the meatballs without cheese?

    Reply
  16. Rachel Bennett says

    August 31, 2022 at 6:48 pm

    5 stars
    enjoyed this recipe very much, the meatballs and the sauce are so tasty, my only adjustment for next time would be to omit the chilli, found it to spicy.

    Reply
    • Cathy says

      September 23, 2022 at 8:05 am

      Hi Rachel, I can’t eat spicy foods so I changed the chilli flakes to sweet chilli sauce, an ingredient I always have in the fridge. I also added a small tin of crushed pineapple! Yum

      Reply
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