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Home Beef Recipes

Italian Meatballs

By:Nagi
Published:19 Sep '18Updated:22 Jun '21
926 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 238 votes
Servings4 - 5
Tap or hover to scale
Print
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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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926 Comments

  1. Caren says

    June 4, 2021 at 7:36 pm

    Hi, how much spaghetti do you use? Is it usually a whole pack of 500g spaghetti?

    Reply
    • Nagi says

      June 5, 2021 at 3:09 pm

      Hi Caren, yes I usually serve this with a whole pack of cooked spaghetti. N x

      Reply
  2. Chris Tonks says

    May 31, 2021 at 10:45 am

    Hi nagi back again! Not sure if I made myself clear – I would like to make and cook the meatballs early in the day and then store in fridge until needed – Thankyou Chris

    Reply
  3. Chris Tonks says

    May 31, 2021 at 10:27 am

    Hi Nagi – love your recipes! Wondering if I can make the meatballs in your Italian Meatballs recipe early in the day store in fridge and then make the sauce just before serving up and add meatballs then ?

    Reply
  4. Maggie says

    May 30, 2021 at 8:46 pm

    Hi Nagi,

    I’m a long time lurker, first time poster. These meatballs were the best I’ve ever had – so moist! I used the recipe to make New York style meatball subs. Perfect!

    Thanks for all your great recipes 🙂

    Reply
    • Nagi says

      May 31, 2021 at 11:28 am

      Thanks so much for posting Maggie, I truly love hearing what people think of my recipes!! N x

      Reply
  5. Catherine Bennett says

    May 27, 2021 at 8:50 am

    Hi Nagi, I’m keen to try these but will do them in the slow cooker as that’s how I prepare my current recipe. My husband prefers all beef, not pork, and I usually go for extra lean but wonder if the slightly fattier option would be best for these? Thanks 🙂

    Reply
  6. Tracy in Wodonga says

    May 19, 2021 at 7:40 pm

    5 stars
    Dear Nagi,
    I just made the best meatballs I’ve ever made, thankyou. Darling son had his in a sub as usual, the rest of us had spaghetti. (Now I know my son’s favourite way to eat meatballs is more akin to traditional that us!)

    What a great recipe!

    Reply
  7. Katya d'Entremont says

    May 19, 2021 at 5:25 pm

    5 stars
    Eatinģ this right now with my hubby, son (8) and daughter (5). Everyone is LOVING these meat ball. This one is a keeper

    Reply
  8. Carissa says

    May 18, 2021 at 7:00 pm

    5 stars
    WOW! We made these tonight and they are DEVINE! My fiancé normally doesn’t like tomato based sauces so we were a little worried but he smashed it and is keen to add it to our monthly rotation! Thanks Nagi!

    Reply
  9. Laury L says

    May 17, 2021 at 9:10 am

    5 stars
    I loved this recipe for the simplicity of it – it was both simple to do and with very simple core ingredients ! The meatballs were soft and flavourful. I especially liked the tomato sauce, I often struggle with acidity and balance in a sauce, and this one was great ! Everyone approved in the family, thank you !

    Reply
  10. Holly says

    May 13, 2021 at 8:50 am

    5 stars
    Hi Nagi,

    I have made many meatballs over the years, these were VERY good, flavourful, tender and whole family approved.

    Thanks again 🙂

    Holly xx

    Reply
  11. Diana Mathias says

    April 30, 2021 at 8:11 pm

    5 stars
    We loved it!

    Reply
  12. Lily says

    April 24, 2021 at 7:02 am

    This is really nice

    Reply
    • Nagi says

      April 24, 2021 at 2:28 pm

      Thanks so much Lily! N x

      Reply
  13. judylynn holden says

    April 23, 2021 at 9:56 pm

    I am cooking it tomorrow

    Reply
  14. Monger says

    April 8, 2021 at 2:33 pm

    Is that a cast iron skillet you’re cooking on? Does it affect the flavour since this is an acidic dish?

    Reply
  15. Isabel says

    March 28, 2021 at 1:10 pm

    This is my Sunday dinner (tomorrow). Looks delicious. Our big, daft but totally loved dog once rolled herself in a dead animal. God, in the pool as soon as,then hosed off. Awful.

    Reply
    • Lou says

      May 19, 2021 at 11:09 am

      Holy is the name of God.

      Reply
      • Helene says

        June 4, 2021 at 8:28 pm

        5 stars
        Great

        Reply
  16. Diana says

    March 26, 2021 at 3:08 am

    Can I make this the day before or will the meatballs soak up all the sauce?

    Reply
    • Nagi says

      March 26, 2021 at 12:59 pm

      Hi Diana, yes 100% – perfect to make in advance!! N x

      Reply
  17. Lea says

    March 19, 2021 at 10:55 pm

    Incredible recipe! I was looking all over for a meatball recipe that is truly juicy and tender and I was not disappointed. My go-to recipe from now on.

    Reply
  18. Kathy says

    March 16, 2021 at 8:41 am

    5 stars
    Forgot to add 5 stars when adding my comments – this recipe is INCREDIBLY DELICIOUS!!!!

    Reply
  19. Kathy says

    March 16, 2021 at 4:41 am

    I’ve searched and searched for a good meatball & sauce recipe… well, my search as ended! Your meatballs are absolutely tender and delicious! And the sauce – absolutely incredible!!! This is the ONLY meatball and sauce recipe I will use from now on. Just made today and my Italian husband rated it a 35 (on a scale of 1 to 10!!!)
    Thank you for such a delicious recipe – so grateful to have this recipe as my new “go to”.

    Reply
  20. Jane says

    March 6, 2021 at 10:21 pm

    5 stars
    Best ever meatballs… this recipe is a hit in our family and they are the fussiest eaters. One thing I do that helps for it to be a little easier is to blend the onion instead of grating before adding to the bread. It is a little easier than grating and saves my fingers and the bread soaks it all up…. amazing meatballs!!! Xx

    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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