juicy moist meatballs

Italian Meatballs

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 dont want to blow my own horn, but Im 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 (wont tell Nonna!) Dan, 20 July, 2018

This recipe is better than my Italian familys ... 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 saut onion until golden. And theres a reason for that. Onion is a flavour base that cant be beaten, and I want it in my meatballs;

• Soaking its 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 youre 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 Ive been able to come up with for rolling meatballs.

Tip: Baking option for meatball recipes

Any of my Meatball recipes can be baked. Its 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 wont 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 thats ok. Just as theres 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 WELL LOVE FOREVER

Italian MeatballWATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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

Servings4 - 5

Tap or hover to scale

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 saut 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

Cooking Meatballs & Sauce

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 saut 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.Substitutewith 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 442Calories 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 wouldnt dare!

I get a round: 8 more meatball recipes

LIFE OF DOZER

Bush walk. In hunt of something stinky to roll in always.

Best Homemade Meatballs

These amazing homemade meatballs are juicy, tender, and made with a simple list of ingredients. This easy recipe works like a charm for stovetop or baked meatballs!

Watch the Video

Consider this my essential meatball recipe. These meatballs are incredibly delicious and versatile. You can cook them in a skillet, bake them in the oven, slow-cook them in a crockpot, or crisp them up in an air fryer.

Serve with your favorite sauce, make meatball subs, add to soups, or enjoy them as a simple meatball appetizer.

Key Ingredients

• Ground meat:This recipe works well with most ground meat. Just keep in mind that ground meat with a bit of fat works best (look for 7% to 10% fat). I love the recipe for beef meatballs, but you can use ground pork, turkey, chicken, or lamb. I also love a combination (my favorite is a mixture of ground pork and turkey).
• Breadcrumbs:I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf.
• Milk:Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked.
• Egg:Adds more moisture and helps the mixture firm up once cooked.
• Parmesan:My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture. Im pretty generous with it.
• Oregano, salt, and pepper:Help season our meatballs. I keep the seasoning simple since these are more versatile meatballs.

How to Make Meatballs

To make the meatballs, I stir breadcrumbs and milk in the bottom of a mixing bowl and let them thicken for a few minutes. Then I stir in the egg, parmesan cheese, and spices. Mixing all the ingredients before adding the ground meat helps ensure the seasonings are well distributed.

Next, I mix in the ground meat. Remember that this meatball recipe works well for most ground meat. I give the mixture a good mix so that all the ingredients are combined, and then we can form our meatballs. I love using a cookie scoop to make sure Im making similar-sized meatballs, then roll them into a ball.

From here, you can cook them or freeze them for another day. I have included tips below for freezing uncooked meatballs.

How to Cook Meatballs

My favorite way to cook meatballs is on the stovetop, which adds a lovely golden-brown crust. I use a hot pan with some oil and then cook my meatballs over medium heat until they are browned on all sides and cooked in the middle.

You can also make baked meatballs with this recipe. Its easy and helps with cleanup. Add them to a baking sheet, drizzle over some oil, and then bake at 425F until browned and cooked in the middle (about 20 minutes).

You can also simmer meatballs in sauce, which is how we make these turkey meatballs cooked in a tomato basil sauce. When you cook the meatballs this way, they turn out incredibly tender.

Using a Slow Cooker, Air Fryer, or Instant Pot

You can use a slow cooker, air fryer, or pressure cooker to cook these easy meatballs. Heres what you need to know:

• Slow cooker:Simmer meatballs in your favorite sauce for 4 hours on LOW or 2 hours on HIGH.
• Air fryer: Preheat to 375F and air fry the meatballs for 12 to 15 minutes or until cooked.
• Instant Pot:Bring your favorite sauce to a simmer on SAUTE. Add meatballs and cook on HIGH for 8 minutes. Allow the cooker to naturally release pressure for 5 minutes, then manually release the rest.

Storing Meatballs

Cooked meatballs will last up to 3 days in the refrigeratorwhen stored in an airtight container or frozen in an airtight, freezer-safe container for up to 3 months.

You can also refrigerate the raw meatball mixture overnight and bake it the next day. Or freeze raw meatballs for up to 3 months. Place the meatballs on a baking sheet lined with parchment paper. Freeze until firm. Then, transfer the frozen meatballs to an airtight, freezer-safe container and freeze. When ready to cook them, bake until lightly browned and cooked through.

What to Serve with Meatballs

Serve these delicious meatballs with your favorite sauce. I love this homemade red pasta sauce. These also make a great appetizer. Ive served them with barbecue sauce and our buffalo wing sauce with some blue cheese dressing on the side.

You can turn these into meatball subs or stuff them into homemade pita bread with veggies and some hummus. I also love serving these meatballs with veggies. Some favorites are sauted cabbage, baked sweet potato fries, and roasted broccoli.

More Meatball Recipes

Best Homemade Meatballs

• PREP 20mins
• COOK 20mins
• TOTAL 40mins

This is our essential meatball recipe. Its quick to make, calls on ingredients we always have, and makes delicious, juicy, tender, and flavorful meatballs. The recipe calls for one pound of ground meat. The meat you choose is up to you. We especially love using a combination of ground pork and ground turkey.

Makes about 35 meatballs

Watch Us Make the Recipe

You Will Need

1 pound (450g) ground meat, use beef, pork, chicken, turkey or a combination (I love a 50-50 blend pork and turkey)

1/2 cup (35g) breadcrumbs or crushed saltine crackers

1/2 cup (118ml) milk

1 large egg

1/4 cup (1/2 ounce) finely grated Parmigiano-Reggiano cheese

1/2 teaspoon dried oregano

3/4 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

1 to 2 tablespoons high-heat cooking oil, for cooking,try avocado oil, grape seed oil and vegetable oil

Directions

• Prepare Meatball Mixture

1Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, oregano, salt and the pepper. Stir until well blended.

2Add the ground meat and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.

3Wet your hands, and then form the mixture into small balls (1-inch to 1 -inch balls). You should get about 35 meatballs. A small cookie scoop is useful for portioning out the meatballs.

• Baked Meatballs

1Preheat the oven to 425F (218C) and line a baking sheet with parchment paper, foil or a silicone baking mat.

2Place formed meatballs onto the baking sheet, leaving a little space in between each meatball.

3Lightly spray the top of the meatballs with cooking spray or brush with oil.

4Bake until they are cooked through, the outsides are browned, and they register 165F in the middle on an instant-read thermometer, about 20 minutes.

• Stovetop Meatballs

1Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat.

2Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 165F in the middle on an instant-read thermometer; about 15 minutes. Depending on the shape or size of the pot, this might need to be done in two batches.

Adam and Joanne's Tips

• Cooking tips for using a slow cooker, pressure cooker (Instant Pot), and in an air fryer are in the article.
• Dairy-free: Substitute the milk for unsweetened dairy-free milk and the cheese for 2 tablespoons of nutritional yeast.
• Gluten-free: Substitute the bread crumbs for crushed gluten-free cereal or crackers
• The nutrition facts provided below are estimates. We included 8 ounces of ground turkey and 8 ounces of ground pork for the calculations.

Nutrition Per ServingServing Size5 small meatballs (recipe makes about 35)/Calories189/Total Fat11g/Saturated Fat3.8g/Cholesterol74.4mg/Sodium396.7mg/Carbohydrate6.9g/Dietary Fiber0.4g/Total Sugars1.4g/Protein15g

AUTHOR:Adam and Joanne Gallagher