Extra soft and juicy Italian meatballs made with beef, pork, and grated onion, simmered in a rich tomato sauce and served over pasta.
italian
Nutrition
High in protein from beef and pork with moderate carbohydrates from bread and pasta, providing iron and B vitamins but also significant saturated fat and sodium from meat and cheese.
| Calories | 560 kcal |
| Energy | 2343 kJ |
| Protein | 28 g |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 15 g |
| Cholesterol | 121 mg |
| Carbohydrate | 32 g |
| Sugars | 7 g |
| Dietary Fibre | 3 g |
| Sodium | 920 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
pastadinnerlunchmain coursefamily friendlystovetop
Italian Meatballs (Extra Soft and Juicy!)
RecipeTin Eats (Nagi | RecipeTin Eats)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Meatballs
Cooking Meatballs & Sauce
To Serve
Equipment
Box grater
Tablespoon
Large non-stick frying pan
Pot
Plate
Large bowl
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.
6
When they are browned but NOT cooked through, carefully transfer them onto a plate.
7
Cooking & Sauce:
Heat 1 tbsp of olive oil into the fry pan.
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.
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.
Italian Meatballs (Extra Soft and Juicy!)
RecipeTin Eats (Nagi | RecipeTin Eats)
4
servings
0
per serve
0
minutes
Extra soft and juicy Italian meatballs made with beef, pork, and grated onion, simmered in a rich tomato sauce and served over pasta.
italian
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Meatballs
Cooking Meatballs & Sauce
To Serve
Equipment
Box grater
Tablespoon
Large non-stick frying pan
Pot
Plate
Large bowl
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.
6
When they are browned but NOT cooked through, carefully transfer them onto a plate.
7
Cooking & Sauce:
Heat 1 tbsp of olive oil into the fry pan.
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.
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.
pastadinnerlunchmain coursefamily friendlystovetop
Nutrition
High in protein from beef and pork with moderate carbohydrates from bread and pasta, providing iron and B vitamins but also significant saturated fat and sodium from meat and cheese.
| Calories | 560 kcal |
| Energy | 2343 kJ |
| Protein | 28 g |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 15 g |
| Cholesterol | 121 mg |
| Carbohydrate | 32 g |
| Sugars | 7 g |
| Dietary Fibre | 3 g |
| Sodium | 920 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
