Copycat Olive Garden Meatballs

Name: Copycat Olive Garden Meatballs
Prep time: 10 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: Cooking spray; 2 large eggs; 2/3 c. (100 g.) plain dried bread crumbs; 1/2 c. whole milk; 2 tsp. Italian seasoning; 1 1/2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1 tsp. garlic powder; 1 tsp. onion powder; 1 lb. ground beef, preferably 80% lean; 2 tbsp. extra-virgin olive oil; 1 large yellow onion, finely chopped; 2 tbsp. plus 2 tsp. kosher salt, divided; 3 tbsp. tomato paste; 4 cloves garlic, finely chopped; 2 (28-oz.) cans diced tomatoes; 1 1/2 tsp. dried basil; 1/2 tsp. dried oregano; 2 tsp. granulated sugar; 1 lb. spaghetti; 1/4 c. chopped fresh parsley; Finely grated Parmesan, for serving

By Taylor Ann SpencerPublished: Mar 27, 2023

Approved by the Delish Test Kitchen

3 Ratings

copycat olive garden meatballs with spaghetti on a platter

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

1 hr 25 mins

Cal/Serv:

1122

Jump to recipe

Aside from their signature breadsticks and their creamy zuppa toscana, one of Olive Garden’s most iconic dishes is their meatballs. Sauced in bright marinara and perched atop a glossy mound of spaghetti, they transform into a showstopping entrée that still manages to deliver those down-home comfort food vibes.

One distinctive characteristic of an Olive Garden meatball is its savory, almost porky flavor. It’s a surprise to discover that, according to Olive Garden’s official nutritional information, these meatballs contain ZERO pork. The secret to that flavor is actually a judicious dose of Italian seasoning. Italian seasoning contains marjoram, sage, and thyme: dried herbs commonly found in breakfast sausage, which, when combined with black pepper and onion powder, trick our taste buds into believing we’re actually eating pork.

The other equally important player here is the sauce. Olive Garden’s marinara is heavy on the basil, and while it might be slightly sweeter than we’re used to, that extra sweetness balances well against the savory meatballs. We usually prefer to make our sauces with whole peeled canned tomatoes, but here we went with diced in an effort to achieve the smaller chunks of tomato and relatively lighter body that Olive Garden’s marinara has.

This recipe isn’t long or difficult, but you can bake the meatballs ahead of time and refrigerate them for up to 3 days, or even freeze them in an airtight bag for up to 1 month. The sauce can also be made 5 days in advance and stored in the refrigerator.

Made this? Let us know in the comments below.

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Ingredients

Meatballs

Cooking spray
2
large eggs
2/3 cup
(100 g.) plain dried bread crumbs
1/2 cup
whole milk
2 tsp.
Italian seasoning
1 1/2 tsp.
kosher salt
1 tsp.
freshly ground black pepper
1 tsp.
garlic powder
1 tsp.
onion powder
1 lb.
ground beef, preferably 80% lean

Sauce & Assembly

2 Tbsp.
extra-virgin olive oil
1
large yellow onion, finely chopped
2 Tbsp.
plus 2 tsp. kosher salt, divided
3 Tbsp.
tomato paste
4
cloves garlic, finely chopped
2
(28-oz.) cans diced tomatoes
1 1/2 tsp.
dried basil
1/2 tsp.
dried oregano
2 tsp.
granulated sugar
1 lb.
spaghetti
1/4 cup
chopped fresh parsley
Finely grated Parmesan, for serving

Directions

Meatballs
1. Step 1Place a rack in center of oven; preheat to 400°. Grease a large baking sheet with cooking spray.
2. Step 2In a large bowl, mix eggs, bread crumbs, milk, Italian seasoning, salt, pepper, garlic powder, and onion powder with a rubber spatula until a wet paste forms.
3. Step 3Using clean hands, mix ground beef into egg mixture until thoroughly combined. Roll into 12 (1 1/2") balls, about 65 grams each, and arrange on prepared sheet.
4. Step 4Bake meatballs until browned and cooked through (an instant-read thermometer inserted into the center should register 160°), 12 to 15 minutes.
Sauce & Assembly
1. Step 1In a large skillet over medium heat, heat oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened and translucent, 5 to 6 minutes. Add tomato paste and cook, stirring constantly, until paste begins to darken, about 2 minutes. Add garlic and continue to cook until garlic is fragrant and paste is beginning to stick to bottom of skillet, about 1 minute more.
2. Step 2Add diced tomatoes and their juices, basil, oregano, and 1 1/2 teaspoons salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer, occasionally mashing down on tomato chunks, until sauce is thickened and reduced by about one-third, 25 to 30 minutes. Stir in granulated sugar; season with salt, if needed.
3. Step 3Add meatballs to sauce and bring to a simmer. Cook over low heat, occasionally spooning sauce over meatballs, until meatballs are warmed through and coated with sauce, about 5 minutes more.
4. Step 4Meanwhile, bring a large pot of water to a boil; season with remaining 2 tablespoons salt. Cook pasta, stirring occasionally, until al dente, 2 to 3 minutes less than package instructions. Reserve 1 cup pasta cooking liquid, then drain pasta and return to pasta pot. Add 2 1/2 cups pasta sauce, reserving remaining sauce for serving, and 1/2 cup pasta cooking liquid and cook over high heat, tossing constantly and adding more pasta liquid as needed, until spaghetti is glossy, about 2 minutes more.
5. Step 5Divide pasta among bowls. Top with reserved sauce and 3 meatballs. Sprinkle with parsley and Parmesan.