Name: Copycat Olive Garden Meatballs
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Olive Garden Meatballs

1. Cooking spray -

2. 2 large eggs -

3. 2/3 c. (100 g.) plain dried bread crumbs -

4. 1/2 c. whole milk -

5. 2 tsp. Italian seasoning -

6. 1 1/2 tsp. kosher salt -

7. 1 tsp. freshly ground black pepper -

8. 1 tsp. garlic powder -

9. 1 tsp. onion powder -

10. 1 lb. ground beef, preferably 80% lean -

11. 2 tbsp. extra-virgin olive oil -

12. 1 large yellow onion, finely chopped -

13. 2 tbsp. plus 2 tsp. kosher salt, divided -

14. 3 tbsp. tomato paste -

15. 4 cloves garlic, finely chopped -

16. 2 (28-oz.) cans diced tomatoes -

17. 1 1/2 tsp. dried basil -

18. 1/2 tsp. dried oregano -

19. 2 tsp. granulated sugar -

20. 1 lb. spaghetti -

21. 1/4 c. chopped fresh parsley -

22. Finely grated Parmesan, for serving -

How to cook deliciously - Copycat Olive Garden Meatballs

1. Stage

Place a rack in center of oven; preheat to 400°. Grease a large baking sheet with cooking spray.

2. Stage

In 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. Stage

Using 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. Stage

Bake meatballs until browned and cooked through (an instant-read thermometer inserted into the center should register 160°), 12 to 15 minutes.

5. Stage

In 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.

6. Stage

Add 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.

7. Stage

Add 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.

8. Stage

Meanwhile, 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.

9. Stage

Divide pasta among bowls. Top with reserved sauce and 3 meatballs. Sprinkle with parsley and Parmesan.