Italian Meatballs (Extra Soft and Juicy!) Recipe

Introduction

Italian meatballs are a classic comfort food loved for their tender, juicy texture and rich tomato sauce. This recipe creates extra soft and flavorful meatballs perfect for serving over your favorite pasta. Experience a traditional Italian favorite made simple in your own kitchen.

Ingredients

• 1 lightly packed cup of diced white sandwich bread, crusts removed
• 1 small onion (brown, white, or yellow)
• 14 oz / 400 g ground beef
• 3 oz / 100 g ground pork, or substitute with more beef
• 1 egg
• 1/4 cup fresh parsley, finely chopped
• 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 (for sauce)
• 3/4 cup onion, finely chopped (white, brown, or yellow, for sauce)
• 24 oz / 700 g tomato passata
• 1/2 cup water
• 1 tsp red pepper flakes (chili flakes)
• 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
• 1 tsp salt (for sauce)
• Black pepper (to taste)
• Pasta of choice
• Parmesan (for serving)
• Parsley, finely chopped (optional, for garnish)

Instructions

1. Step 1: Grate the whole small onion using a standard box grater into a large bowl until you have about 1/2 cup of grated onion and its juices.
2. Step 2: Add the diced bread to the grated onion and mix to combine, allowing the onion juice to soak into the bread. Set aside for about 5 minutes.
3. Step 3: Add the ground beef, ground pork, egg, chopped parsley, minced garlic, grated Parmesan, salt, and black pepper to the bowl. Use your hands to mix everything well.
4. Step 4: Measure out a heaped tablespoon of the mixture and roll it lightly into a ball. Repeat until all the mixture is used.
5. Step 5: Heat 1 1/2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. Add the meatballs and brown them on all sides, about 3 to 4 minutes.
6. Step 6: Once browned but not fully cooked, carefully transfer the meatballs to a plate.
7. Step 7: For the sauce, heat the remaining 1 tablespoon of olive oil in the same frying pan. Add the finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until translucent.
8. Step 8: Stir in the tomato passata, water, red pepper flakes, dried Italian herbs, 1 teaspoon salt, and black pepper to taste. Bring the sauce to a gentle simmer.
9. Step 9: Carefully place the browned meatballs and any juices from the plate into the simmering sauce.
10. Step 10: Cook the meatballs in the sauce for 8 to 10 minutes, turning and stirring occasionally. Adjust seasoning as needed.
11. Step 11: While the meatballs cook, prepare your pasta according to package instructions.
12. Step 12: Serve the meatballs and sauce over your choice of pasta, garnished with extra Parmesan and chopped parsley if desired.

Tips & Variations

• For softer meatballs, use fresh breadcrumbs instead of sandwich bread or soak the bread longer in the onion juice before mixing.
• Substitute ground pork with more beef if you prefer a beef-only meatball.
• Add a splash of milk or cream to the meat mixture for extra juiciness.
• For a spicier sauce, increase the amount of red pepper flakes.
• Use fresh herbs instead of dried for a brighter flavor in the sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also freeze the meatballs and sauce for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to the shaping stage and refrigerate them for a few hours or overnight before cooking. This allows the flavors to meld and can make the cooking process quicker.

What can I serve instead of pasta?

These meatballs pair well with mashed potatoes, polenta, or crusty bread for soaking up the sauce. Roasted vegetables also make a great side dish for a lighter meal.

Italian Meatballs (Extra Soft and Juicy!) Recipe

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★★★★★

4.7 from 150 reviews

These Italian Meatballs are extra soft and juicy, made with a blend of ground beef and pork, fresh herbs, and finely grated onion soaked into bread for ultimate tenderness. They are pan-fried to brown, then simmered gently in a homemade tomato sauce with classic Italian herbs. Served over your choice of pasta and topped with parmesan and parsley, this comforting dish delivers rich, authentic flavors perfect for any family meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 20 meatballs, serving 4 people 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1 lightly packed cup diced white sandwich bread, crusts removed
• 1 small onion (brown, white or yellow)
• 14 oz / 400 g ground beef (mince)
• 3 oz / 100 g ground pork (mince) or substitute with more beef
• 1 egg
• 1/4 cup fresh parsley, finely chopped
• 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

Sauce

• 2 garlic cloves, minced
• 3/4 cup onion, finely chopped (white, brown or yellow)
• 24 oz / 700 g tomato passata (tomato puree)
• 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 taste

To Serve

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

Instructions

1. Grate onion and soak bread: Using a standard box grater, grate the whole small onion into a large bowl until you have about 1/2 cup of grated onion along with its juices. Add the diced bread to the bowl and mix well so the onion juice fully soaks into the bread, helping it to disintegrate. Set this mixture aside for about 5 minutes while preparing the other ingredients.
2. Mix meatball ingredients: Add the ground beef, ground pork (or extra beef), egg, chopped parsley, minced garlic, grated parmesan, salt, and black pepper to the bowl with the soaked bread and onion. Using your hands, mix all ingredients thoroughly until well combined, ensuring that everything is evenly distributed.
3. Form meatballs: Measure out a heaped tablespoon of the mixture and gently roll it between your hands to form a smooth ball. Repeat this process until all the mixture is used, placing the formed meatballs onto a plate. Avoid compacting them too tightly to keep them soft and tender.
4. Brown the meatballs: Heat 1 1/2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. Add the meatballs carefully, making sure not to overcrowd the pan. Cook for about 3 to 4 minutes until they are browned evenly on all sides but not fully cooked through. Use tongs or a spatula to turn them gently. Once browned, transfer the meatballs to a clean plate.
5. Prepare the sauce base: In the same frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and finely chopped onion, and sauté for 2 to 3 minutes until the onions become translucent and fragrant.
6. Add sauce ingredients and simmer: Pour in the tomato passata, water, red pepper flakes, dried Italian herbs, salt, and black pepper. Stir to combine, bring the mixture to a gentle simmer, then reduce the heat to medium-low to maintain a gentle bubble without splattering.
7. Cook meatballs in sauce: Carefully transfer the browned meatballs along with any juices that have accumulated on the plate into the simmering sauce. Cook the meatballs for 8 to 10 minutes, stirring and turning them occasionally to ensure they cook evenly and absorb the flavors. Taste the sauce and adjust salt and pepper as needed.
8. Cook pasta: While the meatballs are simmering, prepare your pasta of choice according to package instructions and drain when al dente.
9. Serve: Plate the cooked pasta and top it generously with the meatballs and sauce. Garnish with extra grated parmesan and freshly chopped parsley if desired. Serve immediately for a warm, comforting meal.

Notes

• Note 1: If you prefer, you can substitute the diced white sandwich bread with Italian bread or gluten-free bread to suit dietary needs.
• Note 2: Ground pork can be replaced by additional ground beef if preferred, but the pork adds extra juiciness and flavor.
• Note 3: Fresh parsley enhances the meatballs’ flavor, but you can substitute with fresh basil or omit if unavailable.
• Note 4: Tomato passata is a smooth tomato puree commonly used in Italian cooking; you can substitute with crushed tomatoes, but passata provides a smoother sauce texture.
• Note 5: When forming meatballs, be gentle and avoid compacting too firmly to keep them tender and juicy.

Keywords: Italian meatballs, juicy meatballs, homemade meatballs, tomato sauce, pasta recipe, classic Italian dish