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.
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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;
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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.
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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!
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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 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.
Michi says
Hi Nagi,
First time on your website. Fantastic! Although I have not tried any recipes yet, I am going to do the meatball one today. however, I do have a question: instead of browning them, can I boil them and then cook them further into the sauce?
Thanks and keep em coming!
Nagi says
Hi Michi! I really urge you to brown them because it gives them more flavour! Is there a reason you prefer to boil?? 🙂 N x
Carolyn says
I have been looking for a juicy meatball recipe for years, and tonight I discovered your website and this recipe. It is absolutely amazing, exactly what I have been looking for, not dry, they were tender and full of flavour. You won’t believe it, I’m one of the cauliflower pizza types (although I haven’t tried cauliflower pizza just yet). I eat the LCHF (low carb high fat) way. So I had to adjust the recipe as I can’t have bread, but I just added a bit of almond flour and psyllium husk powder, and it worked perfectly. I also cant have pasta, but these meatballs are so good you don’t need anything but the meatballs and sauce. Thank you so much for this recipe.
Nagi says
Fantastic to hear Carolyn! I’m so thrilled that you enjoyed this, thank you for letting me know! N xx PS I think I could do low carb if I did high fat too! I did try a cauliflower cheese sticks recipes by a friend of mine which was delish but it had a serious amount of CHEESE in it!!
Ai Tang says
This is so so great and so easy, quick to made, as alway from your recipe, it come out perfectly.
Last week. I have made this meatball a day ahead ready to cook for one meal, then Butter chicken marinate 24hr for the second day, which these sensational meal for 2 super quick dinner on the table by 6pm. even I finished got home 5.15pm.
Thank Nagi, YOU ARE MY LIFE SAVER.
Ai
Nagi says
Oh WOW Ai Tang! I’m so honoured that you’re using so many of recipes and really happy that you like them. Thank you for your lovely message! N xx
Sarah says
Hi Nagi, I have made your Mexican chicken and rice, chickpea and potatoe curry, butter chicken and now meatballs all in the past three weeks. I’ve become a Nagi recipe addict!! Your recipes have all turned out perfectly. So excited to keep trying more of them. I’ve never commented on an online recipe before… but I just had to tell you that I’m a big fan!!
Nagi says
OMG wow oh WOW!!! Thank you so much for trying my recipes and taking the time to come back and let me know you enjoyed them! N xx
Ai Tang says
Hi Nagi, I will cook this dish tomorrow night, I m sure my kids will have a good meal because I have cook your Swedish Meatballs twice, they ask for more. But tomorrow I want to cook pasta for my family, I have tried so many other recipe they never like them, so then I use the jars one, which every my younster ate them I felt like to yell out ahahah… it the bloody jar food. Now I found you, which is my more happier life now, no take away, no jar food. HOME MADE MEAT BALL for the younsters from you.
so sorry made you read so much. I was wondering can the meat ball made ahead or frzee them, I work 4 days a week, my kids sleep 8.30. So I can cook once I get home at 5.30. Please let me know . THANK YOU
Nagi says
Hi Ai Tang! Thanks for your lovely message, sorry for the late reply, I’m currently travelling! YES these can be made ahead and frozen, best to freeze raw if you can but they can be frozen after cooking too. To freeze cooked, I would cook the recipe as is, then remove the meatballs from the sauce and put in a separate container to the sauce. Then defrost meatballs and heat sauce with meatballs, then serve!
Duanyi says
Hi Nagi,
Your recipe is the best. It turns out to be amazing! My sons and my husband really love it and me two of course. The only thing is to grate the onion is quite difficult. It took me and my son over half an hour to do it.
I would suggest to just use blender to have the onion smoothy. I haven’t tried it yet. Hope it will work. What do you think?
Nagi says
Hi Duanyi! I’m so glad everyone loves this!! Do you have a box grater? Just a standard cheese grater like the one I use in this Swedish Meatballs recipe: https://www.recipetineats.com/swedish-meatballs/ Using a grater like that it honestly only takes a minute or two at the most! I think a blender will make it too watery, sorry to say. 🙂
Runa says
Nagi you are the Julia Child to my Julie Powell (hopefully minus some of Julie’s annoying character quirks). I am a woman on a cooking mission!!!
I made this over the weekend, only tweak was to put the rolled meatballs in the fridge to set for 30 mins (because me and frying are like hot oil and water) and then to cook it for longer in the sauce. Mamma mia, bellissimo.
I also made the chocolate covered strawberries which were a big hit! And today made your Charlie sauce for a beef noodle stir fry – hao chi 🙂
I forgot how much I enjoy cooking so thanks for all your brilliant recipes and takeaways are now rare at home but I might need to start using that gym membership to counteract my food intake because one plate is never enough!
Now what to attempt next…
Runa
Nagi says
Woah! What a compliment! *Blushing* I’m just so thrilled that in my own small way I’m inspiring others to enjoy cooking and EATING!!! Thank you for your wonderful message Runa – N xx
Runa says
A well deserved compliment! This place is my go to for cooking inspiration and of course to see how Dozer’s getting on ?
Linda says
Hi Nagi, just tried your “meatballs” OH SOOOO GOOD! my husband who is italian told me to write you, we loved them. So glad I found you,your receipes are great.Thankyou your my favorite!
Nagi says
OMG that is just about the BEST validation ever!! Please let your husband know I’m truly honoured ☺️ Thank you for taking the time to leave this feedback for me! N xx
Elaine Beard says
I love your recipes. How to grate onion without crying? Also made the Chicken Schwarma(hope spelling is correct) .
It was soooooooooooooooo delicious. As for meatballs, I only use chicken mince,works well. Funny story about chicken mince. Had friends for dinner one night, (well, we had food:))) After they went home there was a discussion on chicken mince. A late phone call to discuss with me how we got chicken mince, (they were American) I gave them my recipe. Go to chook house, catch chook, dispatch of chook humanely, chop up said chook, and using a mincer, mince chook meat. Thereby creating delicious chicken mince! they were amazed. How does one live all those years without chook mince???? Enjoy the day.
Christina says
Martha Steward suggests burning a candle near by. This sill burn off any gas that the onion releases.
Nagi says
Whattttt???? American friends don’t know about chicken mince? but there is so much of it over there!!!! I must admit I have contact lenses which means chopping onions doesn’t make me cry but yes, I imagine grating is even worse than chopping, sorry! But it’s WORTH IT! PS You honestly do that? Not pulling my leg??? PPS SO GLAD YOU LOVED THE SHAWARMA!!!
Elaine Beard says
Pulling your leg,and theirs.
Marcia says
These look fantastic and I love the idea of using the grated onion and regular bread– brilliant! One question though: I notice the sodium level is quite high (50% of a daily allowance! And that’s without sauce) and I can’t help but wonder if that’s an error. Could the small amount of salt and cheese in the meatballs really add up to THAT much?! I have to be careful with sodium in my diet, but your amounts don’t seem high enough to be that problematic. Thoughts?
And as for your point about things served in ball shapes: I never thought of it before but you are so right! I DO love just about any food shaped that way! So keep the ball-shaped recipes coming! ?
Nagi says
Hi Marcia! I do think the nutrition calculator assumes things like tomatoes has salt in it from the store 🙁 This is definitely NOT overly salty and you can absolutely control how much salt you want in this. The parmesan is the main seasoning then other than that, just add as much salt as you wish. And believe me, there are plenty more ball shaped foods to come! 😉 N x
Lynn says
Can I make and freeze these tonight – Sunday – and then defrost for a dinner party on Friday?
Nagi says
Yes!!! I defrosted some the other day! 🙂
christine wilson says
I made these tonight since it was one of those I need to have spaghetti and meatballs nights! Found this recipe while searching for a different Take on a classic…so glad you shared this recipe. Grating the onions and using soft bread really made a difference. Thank you!
Nagi says
Thanks so much Christine! I’m so happy to hear you enjoyed this 🙂 You’re right – the bread and onion – it makes all the difference! N xx
Norm says
This recipe looks great. But I need to omit cheese. Can I just omit it, or should I add something else as a substitute?
Nagi says
Hi Norm! Just omit it and add an extra pinch of salt 🙂
Becky says
Hi im making the meatballs for tonight……..do I use the whole egg or just the yolk? Thanks 🙂
Nagi says
Sorry for the late response Becky! Whole egg 🙂
Joyce Anderson says
I was confused by the following paragraph in the recipe:
Secondly, there is no need to cook the onions before adding into meatballs. 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 of overcooking the meatballs.
I did not cook the onions, meatballs were the best I’ve ever had. But you say no need to cook onions, then say you run the risk of raw onions if not cooked, so I am confused.
Nagi says
Hi Joyce! Sorry you’re confused 🙂 I just mean that you mix up the mixture with the grated raw onions. You did it right 🙂 I’m SO GLAD you enjoyed it! N xx
Cherin Anderson says
Hes saying, IF you choose to dice or slice up your fresh onions to use in this recipe, you run the risk of over cooking your meatballs in order to get the onion cooked. But if you grate them, you wont experience that problem because they are very fine then and will mix well and cook perfectly in the whole process.
He refered to some people sauteeing their onions prior to mixing into a meatball state.
If following this particular recipe, there is no need to do that, either.
I myself, oil my hands slightly when rolling my meatballs. I bake them half way, remove and finish them off in my homemade sauce. Perfecto!
Caitlin says
Another winner! I made these with *gasp* ground turkey and they turned out AMAZING. I’ve been trying perfect a meatball recipe for years…thanks for doing it for me. Since it was your recipe, I was confident in making it for the first time for a group of friends and I got rave reviews. Thank you!
Nagi says
Woo hoo! So glad you enjoyed it Caitlin, thanks for letting me know! PS I made these with – gasp – chicken the other day, they are great! N x
Janice says
Hi Nagi. For the ground beef for the meatballs is it best to use the Woolworths premium mince or the normal mince which is fattier?
Nagi says
Hi Janice! If you are mixing with the pork per recipe then premium is good 🙂 Otherwise I would probably use normal. N x
Jen Mitchell says
Made them tonight! They were a huge hit! Awesome texture and taste! Thank You
Nagi says
WOO HOO! HIGH FIVE! N x
Nicky B says
These meatballs are amazing! I made them a month ago and forgot to leave a comment. I B had to search for this recipe again tonight because it was so good ! I have never mixed bread with my meatballs, but I now see how important they are. .My sons were raving about these meatballs all night…One thing I do to add a little spice is grind up some spicy sausage and mix it in. Even without the sausage, these things just melt in your mouth.
Nagi says
AWESOME! I’m so glad you loved it Nicky, thanks for letting me know! N x
Trish says
Hello, could these be cooked it the oven? I am doing these for Christmas for 16 people and I don’t want to be tied to the stove top all day. Also do you think 3 lbs of beef would be enough for 16 people. I am also doing stuffed shells and chicken parm baked ziti. Thank you
Nagi says
Hi Trish! I think they can, I would heat up the skillet in the oven with the oil, then add the meatballs. Shake the skillet (or roasting pan) every now and then to brown evenly. It will be delish!
Trish says
Oh Nagi, should I triple the recipe if I use 3 lbs of beef?
Nagi says
Yup! 🙂
Trish says
Thank you Nagi. Will let you know how they turn out!!! 🙂
Christie says
We do ours in the oven. For 10 – 15 mins. Then add to the sauce