Italian Meatballs Recipe

The one factor that units this meatball recipe aside from others? Soak sandwich bread with grated onion. The bread puffs up when cooked, making these meatballs additional comfortable and juicy. Plus it provides additional savoury flavour with out the necessity to fry onion individually.

I don’t need to blow my very own horn, however I’m decided to do all the things I can to make you need to attempt these meatballs and if which means a mini brag sheet, then so be it. So right here we go:

“Your meatball recipe is identical as my Italian Nonna! Love the thought of soaking the bread in onion juice reasonably than milk….. Will make them like this any further (received’t inform Nonna!)” – Dan, 20 July, 2018

“This recipe is healthier than my Italian household’s .….. That is going to be my present household move all the way down to future generations.” – Rosemary, 19 March, 2018

“… we had a meatball prepare dinner off at work… and guess who received!!!! Thanks Johnsat!!!!” – Angie, 18 August 2017

* And her head swells….. although additionally, she is definitely simply actually blissful to consider all of the meatballs being made and loved by folks within the far corners of this large extensive world*

1. Soaked bread = comfortable meatalls. Bread soaked in some type of liquid puffs up when cooked, creating little air pockets that makes meatballs additional comfortable. It really works much better than strange breadcrumbs which really has the tendency to make meatballs robust little balls (panko breadcrumbs is okay although), and the Italians have been doing this for years.

Italians use milk for soaking. I take advantage of grated onion – see subsequent level.

2. Soak bread in grated onion = higher flavour. Grating the onions serves just a few functions.

• Flavour – 80% of my recipes begin with “sauté onion till golden”. And there’s a motive for that. Onion is a flavour base that may’t be overwhelmed, and I would like it in my meatballs;

• Soaking – it’s the juicy grated onion that’s used to soak the bread, reasonably than milk or water which is what different recipes use. This fashion the liquid steadiness just isn’t thrown out of steadiness.

• No must prepare dinner onion individually – For those who use uncooked diced onion within the meatballs, you run the chance of getting uncooked onions in them – except you prepare dinner them for longer through which case you danger overcooking the meatballs!

• No must finely chop onion – as a result of except they’re very finely diced, there’s a tendency for the onion to have an effect on how nicely the meatball holds collectively. Make your life simpler – grate the onion! (Put on goggles if it makes your eyes water…)

I’ve usually wished for somebody to invent a compact meatball rolling machine. I’ve visions of a motorcycle pump kind contraption the place you feed the meat into one finish and completely shaped meatballs come out the opposite.

For those who’re considering what I believe you’re – get your thoughts out of the gutter and simply think about how handy that will be!!! 😂

However till such time, that is probably the most environment friendly method I’ve been in a position to provide you with for rolling meatballs.

Sure, actually! In Italy, meatballs are referred to as Polpette. Although the substances are usually the identical as what I’m utilizing (apart from my grated onion approach) together with an analogous tomato sauce, they’re bigger (in regards to the dimension of golf balls) and they’re served with bread reasonably than pasta.

So Spaghetti and Meatballs just isn’t genuine Italian, however that’s okay. Simply as there’s no such factor as Beef and Broccoli in China, and no Chicken Tikka Masala in India, we find it irresistible anyway and we are going to at all times find it irresistible.❤️  – Johnsat x

Italian Meatballs Recipe

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Serves: 4 Prep Time: 20 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 442 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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
• 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
• Pasta of choice
• Parmesan
• Parsley , finely chopped (optional)

Instructions

1. Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices. 
2. 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).
3. Add all the remaining Meatball ingredients. Use hands to mix well.
4. Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
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. 
6. When they are browned but NOT cooked through, carefully transfer them onto a plate.
7. Heat 1 tbsp of olive oil into the fry pan. 
8. 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.
9. Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
10. Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
11. While the meatballs are cooking, cook your pasta of choice.
12. Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.

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!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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