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.
Robert M. Marullo (Bobby) says
Dearest Nagi,
Calling the FBI, and filing charges. Someone stole my grandmother’s receipe. LMAO, HaHa.
Nagi you did a great job in presenting this meatball recipe and I cherish the taste each time
I make them. Have to admit, I love meatballs and so did my grandmother, so we made them
much bigger for the sauce along with other great pieces to put into the sauce, italian sausage, etc.
I love Sundays with meatballs and pasta. Can’t wait to leave Sunday Mass so I can get home
and start filling my oral cavity. haha.
Nagi your the best and so is Dozer. Spoil the hell out of him. Out pets are not with us all that long.
Also, cant find Passata here in Jacksonville, Florida, even in the so called “Italian Stores”. Amazon.com
has it available, but the price is astronomical. Forget about it.
Be well Nagi and keep publishing…….Give Dozer a big kiss and hug for me.
Nagi says
BA HA HA!!! I LOVE hearing that Bobby, biggest compliment ever! I’m glad you approve of what I’ve done here 🙂 Big hug and kiss passed onto Dozer – not that I ever need an excuse, he gets tons of both every day! N xx
Joanne says
You can get ‘Passata’ at Cost Plus World Market in a glass bottle just like you can see in the video and there is one in Jacksonville, Fl. Although, as Nagi says, it’s just tomato puree….
Gail says
Hi Nagi
I remember saving this recipe, I had done meatballs before but never used pork with the beef. So I am still to try that and know it will have an exciting taste.
As for Dozer …happy happy doggie!😂 Just could never understand why dogs need to rub themselves in stinky stuff …Yeck! One of our dogs years ago used to do that 🙄
Have a wonderful Thursday! Hugs …😊
Nagi says
I know, right?? Does it bring them pleasure to smell their own stench after rolling in a pile of horse manure?? That’s Dozer’s favourite 🙄
Mark Bergman says
Looks like a great ecipe. I’ve. Been baking meatballs and then simmering them in the sauce to finish cooking and add flavor for years. A little less cleanup and a little less fat, but still lots of flavor.
Nagi says
Thanks for reminding me Mark, I’ll add baking directions into this recipe 🙂 N x
Jonathan Schrauer says
Love your recipes! Love your clear easy to understand directions! Love your wit and humor!! Give Dozer a pat for me.
Dave says
If Italians don’t eat meatballs on their pasta, they’re really missing out!
Great idea on the grated onion for the bread soak and I make a 50/50 blend of sausage and lean beef ‘mince’ meatballs then cook them in the sauce for better flavor infusion. Sometimes I’ll brown them lightly if I want the ‘Millard Effect’ flavor.
I’ll definitely give your technique a go next time I make meatballs. Now I’m hungry for spaghetti and meatballs. Thanks!!
Sorry Italy – time to up your game. lol
Nagi says
No I’m hungry for meatballs too…. 😩
Nacho Jones says
Thanks Nagi. Looks like another winner. I can’t wait to make these. (probably this week)
Nagi says
Do it do it! I want to know what you think! N x
ZANDILE MBATHA says
Thank you.
Dahn says
Oh meatballs are such a comfort food. I love that you grate the onion, I do the same thing and Jon thinks I’m a nut. Now he will know it’s legit since you do it 🙂
Barbara says
Haven’t done the meatballs yet but definitely will. Sounds wonderful. I also will try the soaked bread in onion juice for meatloaf. My grandkids love meatloaf.
Nagi says
I use this method in my meatloaf recipe too! 🙂 N x
Malcolm Reding says
I’ve been making meatballs your way for many years, with one exception; I do NOT cook them first, I put the raw meatballs in my marinara sauce to simmer. It makes all the difference.
Nagi says
I like to brown ’em!! N xx
Nacho Jones says
That sounds like a great idea. Not over cooked hard nuggets. Thanks Mal.
Wynn says
They are nice cooked solely in sauce, which I do when making a 2-3 hour sauce, but I brown them in a skillet or oven if I make a big batch to freeze and already have sauce in the freezer. I don’t put them directly into the all-day Sunday sauce with pork ribs and other meats that I freeze, because raw meatballs would disintegrate and fall apart in that when stirred with meat and bones. They are the most tender of all when cooked directly in the sauce, though! I agree!
Steven says
Hey Nagi. I’ve msde many of your balls 😜. We do have Passata in the US. It’s often hidden between the 100’s of other sauces. I like the Flora brand. Pomi also is a Passata. Comes in a box but is labeled as strained tomatoes.
Nagi says
So glad you like my balls! (Lucky I’m a girl so I can say that without being offensive.. 😂)
Deb Recipe says
Really an awesome and delicious recipe!! I love to eat Italian and Swedish meatballs. Especially Italian meatballs. Thanks for sharing this kind of recipe and please post more recipe like that.
Thanks again.
Nagi says
So. Many. MEATBALLS on my site!! 😂
CHRISTINE WHEELER says
I am a picky meatball eater..these were without a doubt delish !!! Did 1/2 tea less salt {personal preference} Even the sauce was perfect..this will go in my permanent book now as a go to for great meatballs.
Nagi says
So pleased you enjoyed this Christine!! N x
Julia says
Wow! These meatballs are delicious! So tender and juicy. The sauce is really easy and super tasty too. So pleased I found this recipe – thank you! Will definitely be making this dish again.
Nagi says
So pleased you enjoyed this Julia!! N x
Ellen Strong says
My son and I make meatballs all the time and are always trying out new recipes to find the perfect texture. Well, I am happy to say our days of experimentation are over. THIS IS THE ONE! I use grated onion in salad dressing but never thought of using it in meatballs. So tender and delicious. Thank you!
Nagi says
So pleased you and your son enjoyed this Ellen!! N x
jane stacey says
This is the best meatball recipe ever… I make this for all my dinner guests as I know it’s a winner..!
My husband and myself for the last 8-12 months ONLY use Tin Eats recipes as we know they are delicious!
Thank you sooooooooooo much for amazing food!
Jane & Kelvin
Lymington, Hampshire, uk
Nagi says
You’re making my ego SWELL… 😜
Maxine says
Nagi . I love this recipe and I have been using your recipe for some time now. It is one of the nicest Italian meatball recipe I have ever used. I love soaking the bread in the grated onion instead of milk. My husband and I made some fresh pappardelle to go with this and it works beautifully. We just love the fatter strands a pappardelle gives . I have so many of your recipes I love. My FAVOURITE place to come for recipes. Keep them coming.xxx
Maxine ( Australia)
Nagi says
You’re making my ego swell!! 😂 Glad you are enjoying my recipes Maxine, thanks for letting me know! N x
Jenny Chen says
Hi Nagi,
Thanks for sharing this recipe! It was as good as the dish in an Italian restaurant! My kids and husband love it! Most importantly I love it!
Jenny
Nagi says
Glad you enjoyed it Jenny! Thanks for letting me know! N x
Dan says
Cheers from Canada!
Your meatball recipe is the same as my Italian Nonna!
Love the idea of soaking the bread in onion juice rather than milk.
Made these for a potluck and people raved about them.
Will make them like this from now on (won’t tell Nonna!)
Nagi says
I LOVE HEARING THAT!!!! I hope it compares to hers!! 🙂 N x
Kimberly E Griffin says
What do you soak the bread in??
Tracy Rodgers says
It does say above, place the bread and onion in a bowl. That way the bread soaks up all the onion juice.