Italian Meatballs
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
or sub with more beef, mince
- 1 egg
- 1/4 cup fresh parsley
finely chopped, Note 3
- 2 garlic cloves
minced
- 1/4 cup Parmigiano-Reggiano
freshly grated, or parmesan
- 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
Directions
- 1
- 2
Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
- 3
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).
- 4
Add all the remaining Meatball ingredients. Use hands to mix well.
- 5
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
- 6
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.
- 7
When they are browned but NOT cooked through, carefully transfer them onto a plate.
- 8
Cooking & Sauce:
- 9
Heat 1 tbsp of olive oil into the fry pan.
- 10
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.
- 11
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
- 12
Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
- 13
While the meatballs are cooking, cook your pasta of choice.
- 14
Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
Italian Meatballs
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving truly tender, flavorful meatballs that remind you of your favorite Italian restaurant? These Italian Meatballs are designed for ultimate juiciness and rich flavor, perfect for your next comforting meal.
The secret to their incredibly soft texture lies in using bread instead of breadcrumbs, which keeps them moist from the inside out. My clever trick of incorporating grated onion not only boosts flavor but also eliminates the need for pre-sautéing, making prep a breeze. Plus, the rich tomato sauce benefits immensely from being cooked right in the same pan where the meatballs are browned, soaking up all those delicious savory bits.
Prepare for a delightful journey into classic Italian comfort. Each meatball is wonderfully tender and juicy, nestled in a vibrant, savory tomato sauce that hums with garlic, onion, and a hint of red pepper flakes. The sauce is robust and deeply flavored, perfect for clinging to your favorite pasta. This recipe delivers a satisfying meal that tastes complex yet is surprisingly approachable for any home cook.
Feel free to adjust the meat blend; if you don't have ground pork, simply use more ground beef to complete the recipe. For the sauce, if you can't find tomato passata, tomato puree works perfectly as a substitute. You can also vary the heat by adjusting the red pepper flakes.
These perfect Italian Meatballs are an ideal centerpiece for a family dinner, especially when served generously over your preferred pasta. Finish with an extra sprinkle of freshly grated Parmigiano-Reggiano and a flourish of chopped fresh parsley for an authentic touch.