Italian Meatballs (Extra Soft and Juicy!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 - 5
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Calories
442 kcal
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Course
Main Course
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Cuisine
Italian
Italian Meatballs (Extra Soft and Juicy!)
Description
This recipe creates tender, juicy Italian meatballs by incorporating soaked white sandwich bread and grated onion into a ground beef and pork mixture. The bread soaks up moisture and onion juices, enhancing softness and flavor throughout the balls. Parmesan cheese and fresh parsley add layers of taste, while egg binds the mixture.
After mixing, meatballs are lightly rolled and browned in olive oil, creating a crust without full cooking. They then simmer gently in a tomato passata sauce made with sautéed garlic and onions, herbs such as parsley, basil, thyme, oregano, and a hint of red pepper flakes for mild heat. The slow simmer finishes cooking the meatballs and melds flavors.
Serving suggestions include serving with pasta, topped with parmesan cheese and fresh parsley. The meatballs' moist texture distinguishes them from firmer styles, making them well suited for comfort meals and traditional Italian dishes.
Variations include using different bread types for soaking or baking instead of pan frying. Substitutions for meats and herbs are noted, and tomato passata can be replaced with pureed canned tomatoes if unavailable.
Ingredients
Meatballs
- 1 white sandwich bread crusts removed (Note 1 for SUB, diced, lightly packed cup
- 1 onion brown, white or yellow, small
- 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 parsley finely chopped (Note 3, fresh
- 2 garlic minced, cloves
- 1/4 cup Parmigiano-Reggiano cheese or parmesan), freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Cooking Meatballs & Sauce
- 2.5 tbsp olive oil
- 2 garlic minced, cloves
- 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 Italian herb mix parsley, basil, thyme, oregano, dried
- 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.
Notes
- Use crustless white sandwich bread for soaking; slightly stale bread works well; can substitute with ½ cup panko breadcrumbs for firmer texture.
- Ground pork adds fat and richness; can use all beef if preferred.
- Fresh parsley is best, but dried Italian herbs can be substituted in measured amounts.
- Tomato passata is strained tomato puree; if unavailable, puree canned crushed tomatoes as a substitute.
- Meatballs can be baked on an oiled rack at 400°F for 20 minutes before simmering in sauce to brown without frying.
User Reviews
Overall Rating
5
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