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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/italian-meatballs-extra-soft-and-juicy-recipe/