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.
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…)
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.
Love this way of doing meatballs, and the flavour is fabulous! I cut cherry boccincini into quarters and wrap the meatball mix around them before cooking… doesn’t make them healthier but adds to the flavour and the fun!
Just yum Nagi! Thank you so much. I don’t know why but my meatballs taste more crumbly instead of a smooth, dense meatball. What do you think I did wrong?
I made this recipe as one of my dishes for Easter( minus pasta ). My Italian Mum said these are better than mine
Everywhere you go bring these ! Thanks Nagi !
I did half / half pork beef
So flavourful and absolutely delicious. My go to Italian Meatball recipe. 5 stars
I’ve made this several times before, followed the recipe and standard cooking instructions. Today I made a quadruple serve. I cooked the sauce in a large sauce pan and browned the meatballs in heavy pan in batches. Then spread some sauce in disposable aluminium trays, popped the meatballs in, more sauce, then covered with foil and cling wrap. I’ll cool in the fridge and freezer for later. Then defrost and heat in the oven.
made this. had quite some trouble browning the balls, 3-4 was deff not enough (i reckon i was browning them for like 15min – and then got worried about overcooking, so just took em off the stove).
And 2tbsp of oil (or more like 1/4 a jar). Despite me thinking i royally stuffed it all up, turns out it was delicious. And the sauce was an absolute winner!
Absolutely amazing as always the flavours are so incredible thank you for the awesome recipe.
We make this on a weekly basis and it’s hands down the best recipe ever.
Made the meatballs recipe numerous times and its the best ever. So easy to do, bursting with flavour and quick to do. Just wondering if its possible to do these in the slow cooker and how long to cook for?
Soaking the bread in onions makes all the difference! This has been my go to meatballs recipe for months now. Family of picky eaters really enjoy it
Nagi – Your way of adding grated onions with their juices to the bread is brilliant! Then adding this to the meat makes it blend so easily. This will be a standard for me from now on.
My family cannot digest onions. But I really want to try your recipe. Can I substitute soaking the bread and onions with just milk like other recipes?
Other than that, I would follow the recipe as instructed. Your sauce sounds delicious! I struggle with textures so I’m always looking for really soft and moist food that is easy to chew.
Delicious. I used panko crumbs and still soaked them and the balls were perfect. Yum, yum, yum.
Can this be adjusted for meatball subs? If so, how? How to thicken the sauce, I guess?
Would this be the same if making meatball subs? Or, should the sauce be thinker?
Absolutely delicious and so easy! Made extra to freeze, also burger patties .
Hi Nagi
I made this recipe today, couldn’t quite get the nice small onions from by grating them so chopped them instead. But OMG! Without doubt the best meatballs I have ever cooked, or tasted, soft inside and full of flavour. Thanks so much for publishing it and all your other recipes. I am an englishman who lives in PH and will be spreading this one across Davao.
cheers,
Steve
I added some blitzed mushrooms and fennel seeds to the meatballs and the dish was delicioso 🙂
This is exactly what I’ve been doing for years and soaking the breadcrumbs in the grated onion is something I always tell me friends to do, it’s a game changer.
This is my go to recipe for meatballs. 10/10
Delicious,I make my daughter dinner once a week an need recipes that travel and good for teenagers and fussy husband. Third week in a row I’ve made your recipes , can’t wait for the new book I’ve ordered 😋