Italian Meatballs: The Most Tender Version Yet
Our Italian meatballs stand out for their incredibly tender texture, achieved through a few unique techniques and ingredient swaps. Instead of using dry breadcrumbs, we soak a generous amount of fresh bread in buttermilk. This creates a moist and flavourful base that gives the meatballs their signature softness. We also replace one of the eggs with two egg yolks, which adds richness without making the meatballs too dense. A small portion of the meat mixture—about 25–30%—is beaten with the bread and spices until smooth, then gently folded back in with the rest of the meat. This method helps create a lighter, more delicate texture.
Our Italian meatballs stand out for their incredibly tender texture, achieved through a few unique techniques and ingredient swaps. Instead of using dry breadcrumbs, we soak a generous amount of fresh bread in buttermilk. This creates a moist and flavourful base that gives the meatballs their signature softness.
We also replace one of the eggs with two egg yolks, which adds richness without making the meatballs too dense. A small portion of the meat mixture—about 25–30%—is beaten with the bread and spices until smooth, then gently folded back in with the rest of the meat. This method helps create a lighter, more delicate texture.
Ingredients
- 2 lbs (907g) ground meat (all beef is fine, but a mix with pork—up to half—is more flavourful)
- 150g crustless white bread, torn into pieces
- *(about 4–5 cups very loosely packed; do not compress)*
- 1/2 cup (120ml) buttermilk or milk, plus up to 2–4 tbsp (30–60ml) more if needed, until a soft paste forms
- 1 tbsp soy sauce
- 1 onion, chopped (ideally fried in a little oil until light golden, but raw is fine)
- 1 cup (90–100g) Parmesan cheese, freshly grated
- 1 whole head garlic, pressed
- 1/4 cup (15g) fresh parsley, chopped
- 1 egg
- 2 egg yolks
- 2 tsp heaping kosher salt
- 1 tsp each: dried oregano, fennel, Italian herbs
- 1/2 tsp each: black pepper, red pepper flakes, dried basil
- 1 jar marinara sauce (or homemade; recipe available on the site)
- 1 lb (454g) spaghetti
Instructions
- 1
Pour the buttermilk and soy sauce over the breadcrumbs. Let them sit for 5–10 minutes until soft. If they are not softening up, consider adding another tablespoon or two of buttermilk (or milk). With your hands or a paddle attachment of a mixer, mix until you have a homogeneous paste.
- 2
Add the onions, Parmesan, garlic, parsley, egg, egg yolks, salt, oregano, fennel, Italian herbs, black pepper, red pepper flakes, and dried basil. Add about 25–30% of your meat. Beat using a paddle attachment of your mixer or even a wooden spoon until you have a homogeneous mixture.
- 3
Add the rest of your meat, very gently working it in with a fork or your hands, making sure not to overwork the meat. Mix it in well, but ensure you can still see chunks of meat—this will keep your meatballs nice and juicy. Shape into meatballs. Personally, I like larger 1½–2 inch (4–5 cm) meatballs. However, smaller golf ball–sized meatballs are easier to work with. Consider refrigerating them for an hour for the flavours to meld; however, if necessary, move on to the next step.
- 4
OPTIONAL STEP: Fry your meatballs in 2 tbsp (30 ml) olive oil for about 5 minutes, rotating them as they cook to brown each side. Do not overcrowd the pan. As such, this will need to be done in 2 batches. Browning the meatballs before baking enhances their flavour by creating a caramelized crust through the Maillard reaction, which adds depth and texture to the dish.
- 5
Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil. Place the meatballs from step 3 or 4 (depending on whether you seared them or not) on the prepared baking sheet. Bake in the preheated oven for 15–20 minutes, turning them halfway through. You have a choice of cooking them all the way to a safe internal temperature or taking them out until they are slightly undercooked and finishing them in the sauce.
- 6
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain.
- 7
Meanwhile, heat the marinara sauce in a large skillet and bring it to a simmer. Taste and adjust the seasoning if needed. Add the browned meatballs to the sauce, leaving any excess fat behind. Cover loosely with a lid or foil and let simmer for a minute or two (or longer—about 10 minutes or so—if you undercooked them in the oven), until the flavours meld and the meatballs are fully cooked. Keep warm until ready to serve with pasta.
FAQ
Did you try this recipe?
Leave a star rating — it helps other cooks find it!
Comments
Looking for more? Explore the full collection — filter by lifestyle, cuisine, or dietary needs.