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.
Jim says
Can you make make these with ground turkey.
Nagi says
You can Jim – they will be a bit drier so I do recommend using pork or beef if possible. N x
Shannon says
Made this today for lunch and served with crusty bread and salad instead of spaghetti and it was a hit. So delicious! And so quick!
Carole says
Hi nagi, I love this sauce but was wondering if you could make the meatballs in a food processor?
Sherie Robins says
The perfect meatball had always eluded me. Never light enough, never flavorful enough. Just never, ever right. Until last night when I made these meatballs. And the excellent sauce to compliment them. I was hoping for leftovers for meatball subs. But the second and third helpings from the family table precluded that. Thanks for a wonderful recipe.
Nagi says
Woo hoo!! I’m happy you enjoyed them Sherie! N x
Steph says
The taste is delicious but every time I make it the balls fall apart when I’m rolling them and when I put them in the pan. Why would that be?
Nagi says
Hi Steph – be sure to use plain soft white sandwich bread (not a sourdough as it won’t fully dissolve) and maybe try a different mince source – beef and pork mince can vary a lot. You want one with some fat in it! Also be sure to mix the mixture thoroughly before rolling! N x
Diane says
Hi…. I want to make Nagi’s spaghetti and meatballs. About the herbs in the meatballs… if using dry herbs she says
1.5 tablespoons of dried Parsley….or a combo of basil, oregano, thyme, parsley. Do I put 1.5 tablespoons of each herb? OR divide the 1.5 tablespoons into 4? so I would use maybe 1 teaspoon or so of each herb? Thanks!
Nagi says
It’s a total of 1.5 tablespoons Diane so yes, you would use just under a teaspoon of each! N x
Tanya says
Another hit from Nagi! Even the kids know your name and love your recipes, they never fail. Just halved the chilli flakes in case. Thanks!
Sandra says
I made this as a bolognese.
Absolutely perfect.
Thsnk you
Nagi says
I am happy you enjoyed it Sandra!! N x
Amrita says
Hi nagi, thanks for this great recipe. I’m on a hunt for a juicy meatball recipe that I can bake in the oven. Can I bake these instead of fry/sauté? Would one hour of baking be too much? (Need to cook for 60 min for egg allergy reasons). Thanks a lot!!
Nagi says
Hi Amrita – this is my baked meatball recipe https://www.recipetineats.com/oven-baked-italian-meatballs/#wprm-recipe-container-21074 but I think that 60 minutes in the oven is going to dry out and kill any meatball – they only need about 20 minutes to be juicy and fully cooked! N x
Aeryn says
Hey Nagi, I was wondering if you could do an apple pie recipe, I have tried your meatball recipe and it’s to die for! Maybe an idea??
Nagi says
It’s one that we are working on now!! N x
MC says
Hey Nagi, great recipe!
I was wondering if/how I could go about freezing this? I’d like to make this in small batches for my toddler 🙂
Thanks!
Kamarul says
Hi Nagi..
Thx 4 d recipe. It just make sence and easy to follow the recipe. Taste so delicious with soft textures. Kids love it soooooo much !!!
Nagi says
Yes they freeze well MC! N x
David Creecy says
Love meatballs but never been able to cook ones that weren’t dry.No more!
The bread soaked in onion is transformational – just an outstanding dinner, thank you Nagi!
Nagi says
It’s the secret trick!! N x
Marion says
I’ve made this twice now and it was a huge hit both times. My husband who loves spaghetti has always said there’s no point in making meatballs when spaghetti bolognese is basically the same thing. He’s changed his mind. He said this was the best spaghetti he’s ever had. Thank you!!
Marion says
I meant to add that I used panko breadcrumbs as that’s what I had on hand and as you had said the Italians soak the bread in milk I added a few tablespoons in with the grated onion and crumbs to make up for the moisture lost by not using bread. Turned out great. Thanks again x
Anne-Marie says
Hi Nagi, In tribute to your blog name I made your fabulous ‘Rissoles’ on Thursday. Used the left over mix for this meatballs and sauce recipe on Saturday. I kept half of the tomato sauce prior to popping in the meatballs. Tonight (Sunday) I added a 100g ‘tin’ (for your blog’s namesake!) of Paramount Atlantic pink salmon (will use fresh or smoked next time), 1/4 cup frozen peas, juice of 1/2 a large lemon, 1/2 cup of thickened cream and sour cream mixed, 1/2 tsp cayenne pepper, 1/2 tsp dill. It was lovely and what a bargain. I served it with San Remo Pulse Penne (Green Pea). I’m crazy about this range of Gluten free pastas, only discovered them last week! Thanks for always sharing your recipes and inspiration.
Sandra says
Made this yesterday and it was the best.
Jo N says
Just delicious and pretty easy recipe to follow! Turned out so good! No complaints.
Alex Benson-Wilson says
Can this be done In a slow cooker?
If so how long for?
Joael says
I’m teaching my grandchildren, ages 12 and 14, to cook because their family eats mostly fast food (ugh!). So, I chose this as their first lesson because I thought it would be easy and fun. Ya know, getting your hands all messy as you squish the meatball mixture? It was a hit and they had a blast. We also cooked your strawberry lemon yogurt cake for dessert. Thanks, Nagi!
Katherine says
Hi Nagi! Just made it and it’s awesome! Curious as to whether I can freeze the meatballs and if I can what will be the procedure?
Karen says
I would make your meatballs, cook them, freeze them on a cookie sheet lined with wax paper. They won’t stick and you can pop them all into one bag or make individual bags to freeze. This way they won’t be in a frozen lump. I do this a lot, just pop into the freezer, pull them out and you have half of a ready made meal. Do the same with the sauce also.
Nagi says
Great tip Karen! I do the same thing with cookie dough!! N x
Charmaine Moss says
My family is luving your recipes.
Made these meatballs tonite and they were so good.
I got lots of praise, thanks Nagi
Jo-Ann McMahon says
Hi Nagi. I’m going to make these meatballs but wondering if I could use your slow cooker marinara sauce instead. I just love that sauce
Nagi says
Sure you can Jo_Ann! N x