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.
Michael Bourne says
my kids loving this dish as i type. my 8yo son is on a meatball “bender” and this has made his day…. albeit with dinosaur shaped pasta instead of spaghetti… lol. thanks Nagi
Nagi says
BA HA HA! I utterly cracked up at the thought of your son on a “meatball bender”!!! 🙂 I want to have mine with dinosaur shaped pasta TOO!!
Michael Bourne says
his meatball fixation started with a Meatball Sub from subway… he asks for meatball all the time… so i figured i might as well do them right and make them myself. I have given away 5 copies of this recipe to women i work with who all tasted my dish and loved it. cheers
Nagi says
Aaahhh! Subways meatballs subs!!! I must admit I don’t mind them myself…. 😉
Irma says
Made these for dinner last night, and they were DELICOUS! Thanks for sharing! ☺️
Nagi says
Yay! ? So glad you enjoyed it Irma! N x
Cheryl says
Wow!! Nagi!!! These are truly delicious! My hubby kept exclaiming as he was eating them haha!! Plus our Chinese student boarder fully enjoyed them and said he hadn’t liked any pasta before I cooked!! Thanks Nagi, he thinks I am a great cook 😀 (You create the recipes and I get the credit…. ;D )
Definitely my go to for meatballs and I plan to try your meatball soup. Yum!
Nagi says
You ARE a great cook Cheryl!!! Thank you so much for your wonderful message, I’m SO GLAD you enjoyed these!! N x
Seth says
Swapped the beef and pork for bison and added some basil, absolute perfection. Thanks a ton for this one!
Nagi says
Yesssss!!! So glad you enjoyed it Seth, thanks for letting me know! N x
Pilar says
Absolutely the best meatballs I’ve ever had?Made these last night and My whole family loved them and all said they were the best meatballs they ever had?Thanks for sharing this recipe ?
Nagi says
I’m so glad you and your family enjoyed these Pilar, thank you for letting me know! ❤️ N x
Rob says
Best meatballs ever, too lazy to walk to the store for bread so just used breadcrumbs but they’re great, the grated onion was on point.
Nagi says
Yesssssss! So glad you enjoyed it Rob, thank you for letting me know!
jamie c. says
Today is the second time I’m making this recipe. I know it will not disapoint. Sooooo delish!
Nagi says
I’m so glad you love these as much as I do Jamie!!! 🙂
Emma Balling says
Makes AWSOME meatball subs!!!! I hope that this not to personal but we’re are you from? Don’t worrie im not trying to stalk you but I almost was ready to after I tried your meatball recipe SO DELICIOUS!!!!!!!!! You are so amazing!!!! By the way I’m only 11yr old ??????
Nagi says
You are TOO CUTE Emma!!! How can you only be 11 and cooking these already?? You’re amazing! 🙂 I’m in Sydney, Australia! Feel free to stalk me on Instagram – @recipe_tin !! Where are you??
Nichole says
These meatballs were AMAZING. I always prefer to bake my meatballs in the oven at 350F for about 30 minutes, which is what I did with these. After baking, I “tested” one, and ended up eating 3 more before dinner…oops! My boyfriend better get home soon, or there won’t be any left!
Becca says
Glad u mentioned this!! I came to the comments to see if anyone else tried baking them. I will be doing the same tonight!!
Nagi says
WOO HOO!!! So glad you love these as much as I do!!! Were there any left for your BF??? 😉
Nichole says
I had to use some serious self control, but I did manage to stop after four. However, I had them in a bowl on the counter (sans sauce) when he got home, and he started popping them in his mouth like candy. I had to shoo him away and tell him to leave some for dinner. I guess he approves as well!
Nagi says
BA HA HA!!! I can SO picture that – and I love it!!!!
Raven says
Nagi, these are the best meatballs I have ever eaten! My whole family commented on how moist they seemed compared to the ones we ususally make. I am gluten free so we subbed with gluten free bread. They worked out perfectly. Soaking bread in onions…pure genius! Thank you for a wonderful recipe!!
Nagi says
So glad you love these too Raven! And you know what?? Today I have a meatball SOUP coming out made using these meatballs!!!! <3
Yvonne Z says
DELICIOUS!!!
I love this recipe. I made it this evening and love the difference soaking the bread in grated onion makes. I deviated a bit based n what I already had on hand. I used half ground beef and half Italian sausage for the meatballs and fresh herbs instead of dry in the sauce (basil oregano and parsley). I also replaced the water with dry red wine and puréed canned whole Italian tomatoes and added a bit of sugar. Everything was wonderful. This will be my go to recipe for meatballs and spaghetti. Thanks Nagi.
Nagi says
Oooh! I’m so glad you loved it and I get the sausages adds even more flavour! 🙂 N x
Shankari says
Hi 😀 I can’t eat beef, so if I were to sub it with minced chicken is it done exactly the same way ?
Nagi says
ABSOLUTELY! This is delicious with chicken, turkey AND PORK! 🙂
Justin says
This is a great recipe, both for the meatballs and the sauce!
The passata for the sauce is key. Much less acidic than using whole tomatoes.
I did a slight variation with the meatballs, soaking the the bread in both onion (as directed) AND milk.
In cooking the meatballs (in a stainless steel pan), I found it important to shake the pan to roll the meatballs, so that they preserved their round shape and avoid the problem of sticking/flattening.
Nagi says
Thanks Justin, so glad you approve! 🙂 I agree, passata is key. It yields a thicker sauce than using canned tomatoes and I agree that passata tends to be slightly sweeter too which is perfect for this! 🙂
Pistol says
But passata is not sauce in the US it is puree which is thicker than tomato sauce. Hopefully they fix their type o so that beginning cooks get the best results 🙂
Nagi says
Thank you for the comment Pistol! I’ve added extra notes to this effect 🙂 N x
Shelli K says
This is now the third time I’m making these! This is my goto recipe now, my gold standard, my holy grail of meatballs.
Nagi says
HIGH PRAISE Shelli, thank you! I’m so glad you enjoy these as much as I do!! 🙂
Meg says
Hi Nagi,
This recipe looks delicious. I am trying tonight.
Question: Why is the sodium so high, 1206mg 50% of Daily Allowance?
Nagi says
Hi Meg! I’m thinking the nutrition calculator assumed the tomato was seasoned which it is not! Hmm, I’ll look into that, thanks for picking it up 🙂 I don’t season my food heavily so I can assure you that it’s not salty or over seasoned!
Natalie says
Amazing! My husband loved it so much as did I. Felt like a victory since I’m always trying new recipes and this was the first ” wow, this is delicious! Best meatball I’ve ever had!”
Nagi says
WOO HOO!!! So happy to hear that Natalie! N x
Lea Ann Capley says
Absolutely delicious! Yes, the bread/grated onion certainly makes the difference! My Italian son-in-law couldn’t stop eating! ! ! Definitely a keeper! ! I used gluten free bread and still 2 thumbs up! ! !
Nagi says
thank you Lea Ann! I’m so glad you enjoyed it – and especially your Italian son-in-law approving!!❤️
Dave says
I made these last night and WOW, the best meatballs I’ve ever had! Thank you so much for sharing…
Nagi says
WOO HOO! So glad you loved it Dave!! Thanks so much for coming back to let me know! ? N x
Yvonne says
Hi can I make more and freeze for future use?
Nagi | RecipeTin says
You sure can Yvonne! They will be juicier if you freeze raw but still really tasty if you freeze after cooking!
old unc says
This is a pretty straightforward recipe for the most part- most Italian recipes I’ve seen call for soaking the bread in milk (or cream, for those who like to live dangerously). A pretty good sub, if you have gluten or lactose problems, is grated cooked potato. I would avoid the dried herbs in the sauce if possible- parsley and basil really do not dry well at all. If you want the meatballs to stay round, they should be fried in at least 1/4″ of oil.
Rebecca says
Thank you for this suggestion, old unc. We are gluten and dairy free and I was scrolling down hoping for an idea to sub the cheese 🙂
Nagi | RecipeTin says
Where were you last week when I was attempting to make fluffy gluten free burgers?? I think grated potato might be the key!! 🙂
oldunc says
Credit where due- got that one from Louis DeGuoy’s immortal Gold cookbook.
Jan says
I LOVE the recipe!! It was the BEST! Question-How do I get the sauce to be a deep, rich red color like the sauce in the photos?
Nagi | RecipeTin says
Hi Jan!! Mmmm…I didn’t do anything special! I did it as per the recipe!!! 🙂