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.
jennifer says
Fantastic! I’m pregnant and was craving GOOD spaghetti and meatballs. (Weird because I am not usually a big pasta fan.) Hubby said if I found him a recipe, he would make it. So glad I found this one! The bread really makes a big difference compared to breadcrumbs, we will always do this from now on. Great texture and flavour! Thanks! Satisfied my craving 🙂 Will share this with friends.
Nagi | RecipeTin says
BA HA HA! I love that! You find the recipe and hubby makes it? What a champion!!
Robina says
Wow! Searching for a Italian meatball recipe and here I landed on yours. I love all the natural ingredients and simple. My 4 and a half yr. old grandson said…”this is better than the other place!” We had dinner in a Italian restaurant a few nights ago. OMG…he ate all his “dipping” sauce with his ciabatta bun! It’s amore and tastes like “more.” Thanks… it’s a keeper!
Nagi | RecipeTin says
WOAH! That’s a COMPLIMENT!! 🙂 (Honestly, sometimes I feel like compliments from kids mean more, they are the ultimate test!) 🙂
Kendall Mix says
This is an amazing recipe. I found it 3 weeks ago, and have already prepared 3 times. This will become our new go to for meatballs.
Nagi | RecipeTin says
Thanks so much Kendall!! Actually, I just made a batch myself!!! I’m going to make a meatball SOUP!
Nancy Elizabeth says
I make meatballs the way my late MIL taught me..(yes she was Italian) … and, yes.. BREAD (not bread crumbs are what makes them soft!! however, she NEVER added onions,, cooked OR raw in the meatballs.. but everything else is right on.. fresh parsley, garlic, and grated cheese.
nice job!
Nagi | RecipeTin says
LOVE hearing that validation! Thanks Nancy!! 🙂
Makky says
Nagi!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You gonna make me start swearing by your name. This is the best spaghettin and meatballs recipe evveeeeerrrrrrrrr! and it was way better as leftover. Need to get a non stick pan for next time cos the meatballs broke apart(didn’t really care cos the moistness was still in the crumbs). Did I mention it was great the next days…..
P.S You need to create a ten star rating system just for your Nagirians cos other people won’t understand it actually merited a ten start until they come over from the dark side.
Nagi | RecipeTin says
Makky, you’ve made me beet red with embarrassment!! THANK YOU! I’m so glad you enjoyed it!!!
Nanacandy says
I am lactose intolerant. Can I just leave the Parmesan cheese out?
Nagi | RecipeTin says
You sure can! Just add an extra pinch of salt 🙂
Lauren says
I made these last night. It was my very first time ever making meatballs and these came out perfectly! I’ve tried so many different kinds of meatballs and they haven’t come close to this! Even my boyfriend who is a cook and thinks I can’t really cook (I’m more of a baker) absolutely LOVED them and almost ate the whole pan! I tweaked it a bit and used breadcrumbs and it was delish!
Nagi | RecipeTin says
WOO HOO! So glad you loved it Lauren! Thanks so much for coming back to let me know! N x
Rebecca says
Just made these last night and as we sat eating them I told my husband, ” These are it, these are the meatballs I have been looking for.” I have been trying various meatballs recipes for years, never saving a favorite, because there was nothing that I felt was really special, but this is it. I will definitely be using this recipe from now on!!! I deglazed the pan with 1/2 red wine after sautéing the onions, simmered on high until most was evaporated, and I used crushed tomatoes instead of tomato sauce, (I’m here in the US), then simmered low/ covered for 25 minutes. I LOVED all your little notes in the bottom, they answered all of the questions that I usually have when making recipes, and saved me from scrolling through all the reviews/comments trying to find answers. It was as if you literally were standing right with me. Thank you so much for what will now be my go to meatball recipe!!!!
Nagi | RecipeTin says
WOO HOO! So glad you loved it Rebecca! Thanks so much for coming back to let me know! N x
Erin says
Just cooked up a batch of this ahead of the arrival of bubs next week. Will be loading the chook into the slow cooker tonight for Crispy Chinese Chicken and Pork Carnitas (for 5 Freezer friendly Mexican meals) are on the agenda for tomorrow. Great recipes! You’ve made this nesting mama bear very happy. 🙂
Nagi | RecipeTin says
Oooh! You’re cooking up a STORM, I love it!!! Bubs next week?? CONGRATS! How exciting!!!! N xx
Brandi says
Thank you thank you thank you!!!!!!! I have been trying different meatball recipes for years trying to find the perfect one and there’s always something wrong (texture, flavor, spices, something). These are the best meatballs ever and will be the recipe I always use now!!! Very moist, perfect flavor…just wonderful!!! And they’re also kid approved!! Thank you again…these are absolutely amazing!!
Nagi | RecipeTin says
Jumping up and down to hear your amazing feedback, THANK YOU!!!! This is a very personal recipe to me! 🙂
Céline says
Just discovered your website a few weeks ago and told myself that I needed to try your recipes. I just finished serving the meatballs to my husband : I think he just asked me to marry him again haha! Thank you for your amazing recipes. Next if the Nando’s chicken!
Nagi | RecipeTin says
OOOH!!! I am DYING to hear what you think about Nando’s chicken!!!!
Johan says
Like to try
Nagi | RecipeTin says
Hope you do! Pretty darn delicious, if I do say so myself! 😉
diana says
Hi…I have another question for you! I read you are a french toast fiend!! I love it too! I buy the THICK bread…love that bread!! but…for some reason the outside will cook nice and brown…but the inside is SOGGY….yuck, yuck, yuck!!!! I hate that!!!! How do you get the INSIDE to cook without over cooking the outside?? I hate “eggy” french toast that is wet inside..yuck!!!!! When I turn the heat up on my gas stove the outside will burn but the inside is still wet….help!!!! I put butter on the non-stick pan…and quickly dip the bread once on each side…I do not soak the bread!! In my egg mixture, I use: eggs, vanilla, milk, sugar, a bit of cinnamon and a bit of flour……what am I doing wrong when I cook it? thanks!
Nagi | RecipeTin says
Hi Diana! I know exactly what you mean 🙂 And the trick is to use STALE bread 🙂 That way when you dip the bread into the egg mixture, it doesn’t soak inside 🙂 Try it!! N x
john says
If you don’t have stale bread try brushing the egg mixture on to control wetness, we add vanilla to egg and sprinkle cinnamon
Katy says
Hi,
I just came across this recipe randomly and made it last night. It was the BEST I’ve ever had! I can’t wait to try more of your recipes.
Thanks so much!
Katy
Nagi | RecipeTin says
I’m so glad you enjoyed it!! Thank you for taking the time to come back and let me know 🙂 N x
diana says
Meatball recipe looks so good. Have a question though: What type of ground beef? organic? 80/20 ? what kind and what ratio?
Also instead of chopping the onion with a knife…I should get a hand grater and grate it…correct?
Also i do not like red pepper flakes…..are they that important? I hate anything remotely spicy!!
Please let me know on these 3 questions..thanks!
Nagi | RecipeTin says
Hi Diana! So glad you like the look of these meatballs! Organic is always best, and I don’t know the exact fat ratio but I recommend not using lean / diet beef mince. You want a bit of fat in it!!
Yes the onion is grated, not chopped. I just use my very cheap box grater, the same one I use to grate cheese, carrots etc! But you can just mince it as finely as you can with a knife instead, it will save you from buying a grater! And leaving out the red pepper is absolutely fine. 🙂 Hope you LOVE IT! N x
Lydia says
For the first time ever I made the perfect meatballs thanks to your recipe. Everything was so delicious and no more hard meatballs! Thank you.
Nagi | RecipeTin says
Thank you Lydia! I am SO GLAD you enjoyed these!!! Personal favourite so it makes me especially happy when people say they like it! N x
emily says
Oh my goodness! This is delicious! I was on Pinterest looking for some dinner inspiration and I came across this recipe! It is amazing. Can’t wait for the husband to come home to such a yummy surprise!
I used veal + pork mince. Going to freeze all the left overs so I have lots of lunches to look forward to this week!
I can’t wait to try out some of your other dishes. Thank you 🙂
Nagi | RecipeTin says
I’m SO GLAD you enjoyed it Emily!!! These are a personal favourite of mine 🙂 Lucky hubby!!
Amy says
These look amazing and I can’t wait to make them!!! But, unfortunately, my son has an egg allergy. Would you just leave out the egg or substitute it with something else? Normally I’ve read to substitute with milk-soaked bread but that’s already in there 😉 So just a little more bread? Or????
Nick says
Just made this and it was amazing. I didn’t pud the put the egg in and it made the best meatballs I have ever tasted.will always use this recipe in the future
Nagi | RecipeTin says
So glad you loved it Nick!!! 🙂
Kavin says
Hi Nagi! You’ve done it yet again! My boyfriend and I have cooked 6 of your recipes now and EVERY single one of them have turned out delicious. Whenever we are craving a hearty meal, we immediately think of you 🙂 These meatballs were wonderfully juicy and flavorful. I’m ashamed to say even better than my own mothers! We love you Nagi. Keep cooking and blogging!
Nagi | RecipeTin says
Thanks Kavin! I love hearing that!! And I’m SO GLAD you enjoyed this! 🙂
Kavin says
Nagi, you’ve done it yet again! My boyf