If you’ve ever bitten into a meatball that was dense and dry, you know how disappointing it can be. That’s why these Italian-style meatballs are one of my absolute go-tos. They’re tender, full of flavor, and made with one little kitchen trick that completely changed the game for me: soaking bread in grated onion.
No milk. No frying onions. Just that savory, sweet onion flavor locked right into every bite. I learned this method years ago when experimenting with a batch of meatballs for a weeknight dinner, and I’ve never gone back.
What Makes These Meatballs Stand Out
I’ve made a lot of meatballs in my kitchen over the years. Some were decent, some were forgettable. But these? These are the kind I serve when I want people to ask for seconds—and the recipe.
Here’s what makes them different:
1. Soft, juicy texture from soaked bread:
Instead of dry breadcrumbs, I use torn sandwich bread soaked in grated onion. Not only does it keep the meatballs moist, but the bread also creates tiny air pockets that puff up as they cook. The result? Soft meatballs that hold together beautifully.
2. Onion in every bite, no frying required:
We usually start recipes by sautéing onions, right? But for this one, grating the onion and mixing it into the meat mixture saves time and adds that slow-cooked flavor without needing to dirty another pan. Bonus—you won’t bite into a half-cooked chunk of onion later.
This little combo of tricks has been my go-to ever since I made a batch for a cozy Sunday dinner. My sister dropped by “just for tea” and ended up staying for two servings of meatballs.
Rolling Meatballs the Easy Way
Rolling meatballs isn’t exactly thrilling, but over the years, I’ve figured out a rhythm that works. I pinch out portions using a cookie scoop (or just a heaping tablespoon), roll them gently in my palms, and line them up like soldiers on a tray. If you wet your hands a bit, the meat won’t stick.
I’ve often joked that someone needs to invent a meatball cannon—just load the meat mixture on one end and out pop perfectly round meatballs. Still waiting on that one…
Want to Bake Them Instead?
If pan-frying isn’t your thing—or you just don’t feel like standing at the stove—you can totally bake these.
Here’s how I do it:
- Line a tray with foil and place a rack on top (helps the bottoms stay round, not flat).
- Spray both the rack and the meatballs with oil.
- Bake at 200°C/400°F for about 20 minutes.
They won’t be quite as juicy as seared ones (since browning locks in moisture), but they’re still really good—and the cleanup is easier too.
A Quick Note on Spaghetti and Meatballs
This might surprise you: spaghetti and meatballs isn’t actually a traditional Italian dish.
In Italy, meatballs—called polpette—are usually larger and served as a standalone dish with bread or vegetables, not pasta. Still, I grew up watching meatballs land right on top of a bed of spaghetti in every cartoon and family movie, so that’s how I first made them. And honestly? It’s comforting, filling, and always a hit.
That said, if you want to keep it more traditional, skip the pasta and serve these with a chunk of crusty bread to mop up the sauce.
Real-Life Tips for the Best Results
- Use regular white sandwich bread: It softens easily and binds the meat without making things too firm.
- Grate the onion directly over the bread: That way, you don’t lose any of the juice, and the bread soaks it up right away.
- Mix gently: Over-mixing the meat can make the texture tough. Use your hands and stop when everything just comes together.
- Use a blend of beef and pork: If you can, use half-and-half for the best flavor and juiciness.
What to Serve With These Meatballs
These meatballs are super versatile, so here are a few of my favorite ways to serve them:
- Classic spaghetti: With plenty of marinara and fresh basil.
- Mashed potatoes: Great for a comfort-packed dinner.
- On a hoagie roll: Add mozzarella and broil for a homemade meatball sub.
- With polenta: Creamy polenta + saucy meatballs = pure comfort.
- On their own: Just with sauce and a grating of parmesan. Sometimes that’s all you need.
Storing and Reheating Tips
These reheat beautifully, which makes them perfect for meal prep or next-day sandwiches.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs (with or without sauce) for up to 3 months. I usually freeze them in sauce for extra flavor.
- Reheat: Gently simmer on the stove or microwave in short bursts with a splash of water or broth to keep them juicy.
Common Questions
Can I use just beef?
Absolutely. Just know that a mix of beef and pork gives a richer, more tender texture.
What kind of bread should I use?
Plain white sandwich bread works best. Crusts on or off—it’s up to you. I usually keep the crusts for extra texture.
Can I make these ahead?
Yes! I often shape the meatballs a day ahead and keep them in the fridge until it’s time to cook. They also freeze well raw.
Do I have to use fresh onion?
I recommend it for this recipe. Grated fresh onion adds moisture and flavor that dried onion flakes just can’t match.
Italian Beef Meatballs
There’s something truly comforting about a plate of spaghetti topped with homemade meatballs. These Italian meatballs are incredibly soft and juicy thanks to a clever trick: using fresh bread soaked in onion instead of dry breadcrumbs.
Ingredients
For the Meatballs:
- 400g (14 oz) ground beef
- 100g (3 oz) ground pork (or use all beef if preferred)
- 1 cup white sandwich bread, crusts removed and diced
- 1 small onion, grated
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup chopped fresh parsley (or 1½ tbsp dried)
- 3/4 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 cup finely chopped onion
- 700g (24 oz) tomato passata (or puréed canned tomatoes)
- 1/2 cup water
- 1 tsp red pepper flakes (optional for heat)
- 3 tsp dried Italian herb mix (basil, oregano, parsley, thyme)
- 1 tsp salt
- Black pepper to taste
To Finish:
- Pasta of your choice
- Extra grated Parmesan
- Fresh parsley for garnish (optional)
Instructions
- Prep the Bread Mixture: In a large mixing bowl, grate the onion directly into the bowl until you have about 1/2 cup, including its juices. Add the bread and mix well, allowing the onion to soak in and soften the bread. Let sit for 5 minutes.
- Mix the Meatballs: Add the beef, pork, egg, garlic, parsley, parmesan, salt, and pepper to the bowl. Using your hands, gently mix everything together until well combined. Don’t overwork it.
- Shape the Meatballs: Scoop out heaping tablespoons of the mixture and roll into balls with damp hands. You should get about 18–20 meatballs.
- Brown the Meatballs: In a large non-stick skillet, heat 1½ tablespoons of olive oil over medium-high heat. Add the meatballs in batches and cook for 3–4 minutes, turning to brown all over. They don’t need to be fully cooked through. Set aside on a plate once browned.
- Make the Sauce: In the same skillet, reduce the heat to medium and add another tablespoon of olive oil. Sauté the chopped onion and garlic for 2–3 minutes until softened and fragrant. Pour in the tomato passata, water, chili flakes, herbs, salt, and black pepper. Stir and bring to a gentle simmer.
- Simmer the Meatballs: Carefully return the meatballs and any juices from the plate into the sauce. Cover loosely and cook for 8–10 minutes, stirring occasionally, until the meatballs are fully cooked and infused with the sauce. Adjust seasoning to taste.
- Serve: While the meatballs simmer, cook your pasta according to package instructions. Serve the meatballs over a bed of pasta, spoon over the sauce, and finish with freshly grated parmesan and parsley if desired.
Notes
- No pork? Use all beef or a mix of beef and veal.
- Want to bake? Arrange meatballs on a greased rack over a baking tray and bake at 200°C (400°F) for 20 minutes. Then simmer briefly in the sauce.
- Bread sub: No fresh bread? Use 1/2 cup panko breadcrumbs instead. The texture will be slightly firmer but still delicious.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 1000mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 15g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These meatballs have become one of those back-pocket recipes I turn to when I want something that feels like home cooking but doesn’t take hours in the kitchen. Once you try the grated onion trick, you’ll probably never go back to breadcrumbs and milk. It’s simple, clever, and it works.
Try other Meatball recipes:
