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Home Beef Recipes

Italian Meatballs

By:Nagi
Published:19 Sep '18Updated:22 Jun '21
995 Comments
Recipe v Video v Dozer v

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.

Overhead photo of Italian Meatballs with Spaghetti, read to be served

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*

Close up of Italian Meatballs simmering in marinara sauce

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…)

Meat mixture for Italian Meatballs

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.

How to make Italian 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.

Overhead photo of Italian Meatballs in a rustic black bowl garnished with parmesan, ready to be eaten

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

  • Meatloaf

  • Beef Stroganoff

  • Roast Chicken in Garlic Herb Butter

  • Spaghetti Bolognese

  • Beef Pot Roast

Italian Meatball
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Overhead photo of Italian Meatballs in a rustic black bowl garnished with parmesan, ready to be eaten

Italian Meatballs (Extra Soft and Juicy!)

Author: Nagi | RecipeTin Eats
Prep: 20 minutes mins
Cook: 20 minutes mins
Total: 40 minutes mins
Meatballs, Pasta
Italian
4.95 from 266 votes
Servings4 - 5
Tap or hover to scale
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Recipe video above. These are my idea of "perfect" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! Served with a rich tomato sauce made extra tasty by cooking it in the same pan that the meatballs are browned in.

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:

1. Bread - Plain white sandwich bread is best for this, but you can substitute with other breads. Tear or chop into small pieces, do not include the crust. Slightly stale bread is fine.
Substitute with 1/2 cup Panko breadcrumbs. Meatballs won't be quite as soft, but still very tender!
2. Meat - Pork is slightly fattier than beef so it helps make these extra juicy and gives it a slightly richer flavour. Feel free to just use 1 lb / 500 g beef mince which is what I do on ordinary nights, or use other ground/mince meat of choice. 
3. Herbs - You can substitute with 1 1/2 tbsp dried parsley, or a mix of equal amounts of dried oregano, thyme, basil and parsley. You could also use an Italian herb mix if you wanted to.
4. Tomato passata is just pureed, strained tomatoes, sometimes labelled Tomato Puree in the US and Canada (here's a photo of Mutti Tomato Passata sold at Walmart, high quality Italian brand). Readily available in Australian supermarkets nowadays, alongside pasta sauces. If you can't find it, puree canned tomatoes or use crushed canned tomatoes. 
5. How I roll meatballs - see video/photos in post.
6. Baking Option: Place a rack on a tray. Spray rack well with oil, place meatballs on rack, spray with oil. Bake at 200C/400F for 20 minutes until nicely browned, then simmer in the sauce for a few minutes to bring the flavours together.
7. Nutrition per serving assuming 5 servings, meatballs only.
Nutrition Facts
Italian Meatballs (Extra Soft and Juicy!)
Amount Per Serving (307 g)
Calories 442 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 125mg42%
Sodium 1552mg67%
Potassium 1127mg32%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 11g12%
Protein 34g68%
Vitamin A 1000IU20%
Vitamin C 27.6mg33%
Calcium 214mg21%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published August 2015. Updated with new photos, video and commentary in August 2018. No change to recipe - I wouldn't dare!

Nutrition Information:

Serving: 307gCalories: 442cal (22%)Carbohydrates: 26g (9%)Protein: 34g (68%)Fat: 22g (34%)Saturated Fat: 7g (44%)Cholesterol: 125mg (42%)Sodium: 1552mg (67%)Potassium: 1127mg (32%)Fiber: 5g (21%)Sugar: 11g (12%)Vitamin A: 1000IU (20%)Vitamin C: 27.6mg (33%)Calcium: 214mg (21%)Iron: 6.3mg (35%)
Keywords: Italian Meatballs
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

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Overhead photo of Italian Meatballs in a rustic black bowl garnished with parmesan, ready to be eaten
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995 Comments

  1. Angie says

    December 10, 2023 at 1:11 pm

    Nagi, this will be the third comment for this delicious recipe!!! I did something different tonight, instead of using the olive oil, I used bacon grease…. Mic Drop…… you are welcome…. Lol…. It was superb!!!!!

    Reply
  2. Alice says

    December 1, 2023 at 10:30 am

    5 stars
    This is the best recipe for meatballs. My mum makes killer meatballs and these are better than those! They are excellent to freeze in batches for hungry teens – they only need to cook pasta and reheat the meatballs. It’s a terrific dish. I made a big batch to take to my cousin who had recently had a baby. She loved them. 10/10

    Reply
  3. Mary D says

    November 17, 2023 at 8:58 am

    First time to cook Italian meatballs spaghetti ever…and these are amazing! I made it bec Im getting sick of the old spag bol. So easy to do — i used googles to grate the onion. Even my sister asked why do I need an actual bread instead of breadcrumbs, but we’re both pleasently surprised! LOOOOVE IT! Will definitely do this again. Thank you, Nagi!

    Reply
  4. Ashlee Geary says

    October 7, 2023 at 3:37 am

    5 stars
    I made my mum’s sauce instead of yours, but HOT DANG those meatballs were amazing! I used breadcrumbs for convenience, and they were still one of the best meatballs I’ve ever had. Made them about 2 weeks ago, about to make them again tomorrow, and waiting for the chance to cook it for my bf! 😀

    Reply
  5. Bec says

    October 5, 2023 at 12:44 pm

    5 stars
    My family love these meatballs, just wondering if I can follow the same recipe but use the slow cooker to finish the cooking process? Has anyone done this and are there any changes I need to make to the ingredients or their proportions?

    Reply
  6. jackie says

    October 4, 2023 at 11:06 pm

    5 stars
    Made this last night. Seriously delicious meatballs and such a smooth sauce! Thanks for sharing. Oh and I wore the goggles while shredding the onions 🙂

    Reply
  7. Montana says

    September 29, 2023 at 1:22 pm

    5 stars
    I rarely leave comments on anything but I made these meatballs last night and they’re quite literally the best meatballs I’ve ever had. I used only beef mince and even forgot to put in the cheese, yet they were still the tastiest. I dare say you wouldn’t even need the cheese, it’s that good on its own. So juicy and tender! So much flavour! Will be making these again for sure!

    Reply
  8. Deirdre Catinella says

    September 24, 2023 at 4:14 pm

    Love your Italian meatballs.. can you freeze them? If so do you freeze before or after cooking? Many thanks in advance

    Reply
  9. Narelle Irvine says

    September 24, 2023 at 10:14 am

    I cannot eat matured and aged cheeses (parmesan). Is there something I can substitute it with?

    Reply
  10. Mel says

    September 9, 2023 at 5:59 am

    This recipe is not written clearly enough, steps 1-3 are VERY confusing

    Reply
    • Mary D says

      November 17, 2023 at 9:02 am

      You have to grate the onion, then add the bread (without the crusts) and leave them for 5 mins or until the bread is soaked with the onion juice. Only by then you can add the rest of the ingredients for the meatball (not the sauce) 🙂

      Reply
  11. Jana says

    August 1, 2023 at 1:41 pm

    Save yourself 15 minutes of grating and the tears, and blend the onion instead.

    Reply
  12. Am says

    July 26, 2023 at 12:53 pm

    5 stars
    Love this recipe.

    Reply
  13. annie chau says

    July 11, 2023 at 1:09 am

    Nagi! I have a picky toddler and run short on time. Is there anyway for me to pop these in the crockpot and if so, how? Thank you!

    Reply
  14. Erin says

    July 4, 2023 at 6:36 pm

    5 stars
    Nagi I don’t mind being a ball breaker but not when it comes to my meatballs! Help!! How to I prevent them from breaking apart while they are browning?

    Reply
    • Selina says

      October 8, 2023 at 8:52 pm

      You can try baking them, that’s the easiest way for them to maintain their shape

      Reply
    • RJ says

      July 10, 2023 at 12:54 pm

      I always cook them in the oven and add them to the sauce once browned to avoid the broken apart meatball dilemma

      Reply
  15. heath says

    June 26, 2023 at 7:21 pm

    5 stars
    can always rely on Nagi – made these meatballs tonight, and had the family loving them! Thanks again!

    Reply
  16. Sarah says

    June 23, 2023 at 12:37 pm

    5 stars
    I just love you Nagi. This recipe was great, as yours always are, and gave us leftovers the following day for delicious meatball subs.

    Your website has been my go-to for years and I’ve just bought your cookbook… it is proving well for meal planning and inspiration, no mallee what the occasion.

    Keep cooking and creating these bangers Nagi – thank you x

    Reply
    • Sarah says

      June 23, 2023 at 12:38 pm

      *matter!!!

      Reply
  17. Debbie L says

    June 14, 2023 at 11:34 pm

    Do you use 80/20 or 85/15 for the ground beef in this meatball recipe?

    Reply
  18. Debra A Leader says

    June 14, 2023 at 11:32 pm

    Do you use 80/20 or 85/15 for the ground beef in this meatball recipe?

    Reply
  19. Juniper says

    June 8, 2023 at 2:23 am

    5 stars
    I love all your recipes!! Thank you for sharing 🙂

    Reply
  20. Recipe land says

    May 17, 2023 at 10:18 pm

    Very easy recipe to follow
    Thanks for sharing

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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