Italian Meatballs (Extra Soft and Juicy!)

Name: Italian Meatballs (Extra Soft and Juicy!)
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup diced white sandwich bread, crusts removed; 1 piece small onion; 400 g ground beef; 100 g ground pork; 1 piece egg; 0.25 cup fresh parsley, finely chopped; 2 clove garlic cloves, minced; 0.25 cup Parmigiano-Reggiano, freshly grated; 0.75 tsp salt; 0.25 tsp black pepper; 2.5 tbsp olive oil; 2 clove garlic cloves, minced; 0.75 cup onion, finely chopped; 700 g tomato passata; 0.5 cup water; 1 tsp red pepper flakes; 3 tsp dried Italian herb mix; 1 tsp salt; 0.5 tsp black pepper; 400 g pasta of choice; 2 tbsp parmesan; 1 tbsp parsley, finely chopped

Extra soft and juicy meatballs made with bread instead of breadcrumbs and grated onion for flavour, served with a rich tomato sauce cooked in the same pan the meatballs are browned in.

40 min 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

442

Calories

34g

Protein

26g

Carbs

22g

Fat

Scale recipe

4 servings

Original recipe

Ingredients22 items

Produce

🧅small onion1 piece

🌿fresh parsley, finely chopped¼ cup

🧄garlic cloves, minced2 clove

🧅onion, finely chopped¾ cup

🌿parsley, finely chopped1 tbsp

Meat

🥩ground beef400 g

🥩ground pork100 g

Dairy

🥚egg1 piece

🧀Parmigiano-Reggiano, freshly grated¼ cup

🧀parmesan2 tbsp

Bakery

🍞diced white sandwich bread, crusts removed1 cup

Pantry

🫒olive oil2½ tbsp

🥫tomato passata700 g

💧water½ cup

🍝pasta of choice400 g

Spices

🧂salt¾ tsp

🧂black pepper¼ tsp

🌶️red pepper flakes1 tsp

🌿dried Italian herb mix3 tsp

🧂salt1 tsp

🧂black pepper½ tsp

Instructions

1
Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
2
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).
3
Add all the remaining meatball ingredients. Use hands to mix well.
4
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
5
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.
4:00 timer
6
When they are browned but NOT cooked through, carefully transfer them onto a plate.
7
Heat 1 tbsp of olive oil into the fry pan.
8
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.
9
Carefully transfer the meatballs and any juices that have pooled on the plate into the sauce.
10
Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust sauce salt and pepper to taste.
9:00 timer
11
While the meatballs are cooking, cook your pasta of choice.
12
Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.

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CuisineItalian