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.

28% of daily energy

32 g

Carbs

26% kcal

30 g

Total fat

52% kcal

28 g

Protein

22% kcal

High Protein

This information is AI-estimated and percentages are of an average adult's recommended daily intake. 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!)

Name: Italian Meatballs (Extra Soft and Juicy!) — Tasty Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Meatballs; 1 cup Diced White Sandwich Bread (lightly packed; crusts removed (Note 1 for SUB)); 1 small Onion (brown, white or yellow); 14 ounce Ground Beef (mince); 3 ounce Ground Pork (mince; or sub with more beef (Note 2)); 1 Egg; 0.25 cup Fresh Parsley (finely chopped (Note 3)); 2 Garlic Cloves (minced); 0.25 cup Parmigiano-Reggiano (or parmesan; freshly grated); 0.75 teaspoon Salt; 0.25 teaspoon Black Pepper; Cooking Meatballs & Sauce; 2.5 tablespoon Olive Oil; 2 Garlic Cloves (minced); 0.75 cup Onion (finely chopped; white, brown or yellow); 24 ounce Tomato Passata (Tomato Puree in US/CAN (Note 4)); 0.5 cup Water; 1 teaspoon Red Pepper Flakes (chili flakes); 3 teaspoon Dried Italian Herb Mix (parsley, basil, thyme, oregano); 1 teaspoon Salt; Black Pepper; To Serve; Pasta (of choice); Parmesan; Parsley (finely chopped; optional)

RecipeTin Eats (Nagi | RecipeTin Eats)

4

servings

0

per serve

0

minutes

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Ingredients

Meatballs

1 cup Diced White Sandwich Bread lightly packed; crusts removed (Note 1 for SUB)

1 small Onion brown, white or yellow

14 ounce Ground Beef mince

3 ounce Ground Pork mince; or sub with more beef (Note 2)

1 Egg

0.25 cup Fresh Parsley finely chopped (Note 3)

2 Garlic Cloves minced

0.25 cup Parmigiano-Reggiano or parmesan; freshly grated

0.75 teaspoon Salt

0.25 teaspoon Black Pepper

Cooking Meatballs & Sauce

2.5 tablespoon Olive Oil

2 Garlic Cloves minced

0.75 cup Onion finely chopped; white, brown or yellow

24 ounce Tomato Passata Tomato Puree in US/CAN (Note 4)

0.5 cup Water

1 teaspoon Red Pepper Flakes chili flakes

3 teaspoon Dried Italian Herb Mix parsley, basil, thyme, oregano

1 teaspoon Salt

Black Pepper

To Serve

Pasta of choice

Parmesan

Parsley finely chopped; optional

Equipment

Box grater

Large bowl

Large non-stick frying pan

Plate

Tablespoon

Pot

Instructions

Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.

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).

Add all the remaining Meatball ingredients. Use hands to mix well.

Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.

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.

When they are browned but NOT cooked through, carefully transfer them onto a plate.

Cooking & Sauce:
Heat 1 tbsp of olive oil into the fry pan.

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.

Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.

Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.

While the meatballs are cooking, cook your pasta of choice.

Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.