If you have ever craved the perfect comfort food that feels like a warm hug from Italy, then the Italian Meatballs (Extra Soft and Juicy!) Recipe is about to become your new favorite. These meatballs are incredibly tender and packed with flavor thanks to a blend of ground beef and pork, fresh herbs, and grated onion soaked into bread for that unbeatable softness. Slow-cooked in a richly seasoned tomato passata sauce, they come out irresistibly juicy, making every bite a little celebration of Italian home cooking right on your plate.
Ingredients You’ll Need
Getting these meatballs right is all about using simple, quality ingredients that truly shine once combined. Each component brings something special to the table—be it moisture, flavor depth, or a perfect hint of herbs and seasoning that will make these meatballs memorable.
- Diced white sandwich bread (1 cup, crusts removed): Acts as the secret to extra softness by soaking up moisture and keeping the meatballs tender.
- Small onion (1): Grated for natural sweetness and moisture, it adds a subtle depth to the meat mix.
- Ground beef (14 oz / 400 g): Provides rich, hearty flavor and texture.
- Ground pork (3 oz / 100 g): Adds juiciness and a slightly sweeter note than beef alone.
- Egg (1): Binds the meat mixture together without making it dense.
- Fresh parsley (1/4 cup, finely chopped): Brightens the flavor with a fresh herbal lift.
- Garlic cloves (4 total, minced): Infuses the meatballs and sauce with that classic Italian aroma.
- Parmigiano-Reggiano (1/4 cup, freshly grated): Adds umami richness and a touch of saltiness.
- Salt (3/4 tsp) and black pepper (1/4 tsp): Essential for seasoning the meat perfectly.
- Olive oil (2.5 tbsp total): Used for browning the meatballs and sautéing the sauce base.
- Finely chopped onion (3/4 cup): For a savory foundation in the tomato sauce.
- Tomato passata (24 oz / 700 g): The silky smooth base of the sauce, enriching the meatballs during cooking.
- Water (1/2 cup): Helps stretch and balance the sauce’s consistency.
- Red pepper flakes (1 tsp): Gives the sauce a gentle sprinkle of heat.
- Dried Italian herb mix (3 tsp): A blend of parsley, basil, thyme, and oregano to layer in classic Italian flavors.
- Salt (1 tsp) and black pepper: Season the tomato sauce perfectly to taste.
- Pasta of choice: The perfect base to serve your luscious meatballs on.
- Parmesan and parsley (optional, for garnish): To add an extra touch of savory and a pop of color at the end.
How to Make Italian Meatballs (Extra Soft and Juicy!) Recipe
Step 1: Grate the Onion
Start by grating the onion using a standard box grater directly into a large bowl. This technique not only breaks down the onion but also captures its juices, which are crucial for keeping the meatballs moist and tender.
Step 2: Soak the Bread
Add the diced bread to the grated onion and mix well so the bread absorbs all that fresh onion juice. This step softens the bread and creates the base for your meatball’s famously extra soft texture. Let it sit for about 5 minutes while you prep the rest.
Step 3: Combine the Meatball Ingredients
To the bread and onion mixture, add the ground beef, ground pork, egg, chopped parsley, minced garlic, grated Parmigiano-Reggiano, salt, and pepper. Use your hands to gently but thoroughly combine everything. Hands are best for even mixing without overworking the meat, ensuring your meatballs stay tender.
Step 4: Shape the Meatballs
Using a heaping tablespoon, scoop out portions of the mixture and roll them lightly between your palms into balls. They should hold together but not be too tightly packed. This light touch guarantees juiciness and softness after cooking.
Step 5: Brown the Meatballs
Heat 1 1/2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Place the meatballs in the pan, taking care not to overcrowd them, and cook until browned on all sides, approximately 3 to 4 minutes. Browning adds the perfect caramelized flavor while locking in moisture.
Step 6: Set Meatballs Aside
Once browned but not fully cooked through, carefully transfer the meatballs to a plate. They will finish cooking gently in the sauce to keep them soft and juicy.
Step 7: Prepare the Sauce and Simmer
In the same pan, add the remaining olive oil and sauté the minced garlic and finely chopped onion until softened and fragrant. Pour in the tomato passata, water, red pepper flakes, dried Italian herb mix, salt, and pepper. Stir well and bring to a gentle simmer.
Step 8: Finish Cooking Meatballs in Tomato Sauce
Return the meatballs to the simmering sauce, cover the pan, and let them cook on low heat for about 15 minutes. This slow cooking allows the flavors to meld and the meatballs to cook through perfectly without drying out.
How to Serve Italian Meatballs (Extra Soft and Juicy!) Recipe
Garnishes
Once plated, top your meatballs with a sprinkle of freshly grated Parmesan and a handful of finely chopped parsley. These simple garnishes add a bright, fresh contrast to the rich sauce and a little extra savory punch.
Side Dishes
Classic spaghetti or your favorite pasta is the perfect bed for these Italian meatballs. Garlic bread or a simple green salad with lemon vinaigrette also complement the meal beautifully, balancing the hearty, comforting richness of the dish.
Creative Ways to Present
Try serving these meatballs over creamy polenta or nestled in a crusty roll for an Italian meatball sub experience. You can even use them as a pizza topping or stuff roasted peppers with them for a fun twist that keeps the meatballs extra juicy and flavorful.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and sauce can be kept in an airtight container in the refrigerator for up to 3 days. The flavors often intensify overnight, making for even tastier meals the next day.
Freezing
This Italian Meatballs (Extra Soft and Juicy!) Recipe freezes wonderfully. Lay cooked meatballs on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
Reheating
Reheat frozen or refrigerated meatballs gently in a saucepan with sauce over low heat to preserve their juicy softness. Alternatively, microwave them covered in short intervals, stirring occasionally until warmed through.
FAQs
Can I use all beef instead of beef and pork?
Absolutely! While pork adds extra juiciness, using only beef will still yield tasty meatballs. Just be sure to not overwork the mixture to keep them soft.
What can I substitute for white sandwich bread?
You can use any soft bread without crusts, including whole wheat or gluten-free varieties. The key is to have bread that soaks up moisture and keeps the meatballs tender.
Is it necessary to brown the meatballs first?
Browning develops a deep, savory flavor and helps the meatballs hold their shape during cooking in sauce. It’s highly recommended for best results.
Can I make the meatballs vegan or vegetarian?
While this recipe relies on meat for its tender texture and flavor, you could experiment with plant-based ground meat substitutes and adjust moisture levels for a vegan-friendly version.
How do I know when the meatballs are fully cooked?
After simmering in the sauce for about 15 minutes, the meatballs should be firm to the touch and cooked through internally. You can also cut one open to check that it’s no longer pink inside.
Final Thoughts
I can’t recommend this Italian Meatballs (Extra Soft and Juicy!) Recipe enough if you’re seeking that perfect balance of tenderness, flavor, and comforting sauce. It’s a timeless dish that feels special without being complicated. Gather your ingredients, follow these steps, and soon you’ll be enjoying meatballs that melt in your mouth, guaranteed to win over family and friends alike. Happy cooking!
Print
Italian Meatballs (Extra Soft and Juicy!) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
These Italian Meatballs are extra soft and juicy, combining ground beef and pork with fresh herbs, grated onion, and bread soaked in onion juice for maximum tenderness. Pan-fried until browned and then simmered gently in a flavorful tomato sauce, these meatballs are perfect served over your favorite pasta with extra Parmesan and parsley.
Ingredients
Meatballs
- 1 lightly packed cup of 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, freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Tomato Sauce
- 2.5 tbsp olive oil, divided
- 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
- Fresh parsley, finely chopped (optional)
Instructions
- Grate the onion: Using a standard box grater, grate the small onion into a large bowl until you have about 1/2 cup grated onion and juices.
- Soak the bread: Add the diced white bread to the grated onion bowl, mixing thoroughly so the onion juice soaks the bread and it starts to disintegrate. Set aside for about 5 minutes.
- Make the meatball mix: Add ground beef, ground pork, egg, fresh parsley, minced garlic, grated Parmigiano-Reggiano, salt, and pepper to the bread and onion mixture. Use your hands to mix all ingredients well until combined.
- Form the meatballs: Measure out heaped tablespoons of the mixture and gently roll them into balls. Repeat with remaining mixture.
- Brown the meatballs: Heat 1 1/2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook until browned on all sides, about 3 to 4 minutes, being careful not to cook through completely.
- Remove browned meatballs: Carefully transfer browned meatballs to a plate, leaving the frying pan ready for the sauce.
- Prepare the tomato sauce: Add remaining 1 tbsp olive oil to the same pan. Sauté minced garlic and finely chopped onion over medium heat until softened and fragrant, about 3 to 5 minutes.
- Simmer the sauce: Stir in tomato passata, water, red pepper flakes, dried Italian herb mix, salt, and black pepper. Bring the sauce to a simmer.
- Cook the meatballs in sauce: Gently add the browned meatballs back into the simmering sauce. Cover and let them simmer gently for about 15 minutes until fully cooked and flavors meld together.
- Serve: Serve the meatballs and sauce over your favorite cooked pasta. Garnish with extra Parmesan and chopped fresh parsley if desired.
Notes
- Note 1: For bread substitute, you can use gluten-free bread if needed to maintain texture.
- Note 2: Ground pork adds moisture and flavor; if unavailable, increase ground beef quantity.
- Note 3: Fresh parsley adds freshness and brightness; dried can be used but is less flavorful.
- Note 4: Tomato passata is smooth tomato puree commonly found in European stores, substitute with plain tomato puree in the US or Canada.
- Note 5: Rolling meatballs lightly helps keep them extra soft and tender instead of densely packed.
