Olive Garden Meatballs

Growing up next door to an Italian-American household, Sunday dinners always centered around meatballs. But when I first tasted Olive Garden’s version, I was instantly transported back to my next-door neighbor’s kitchen. After years of testing and perfecting, I’ve finally cracked the code to recreate these beloved restaurant meatballs at home. The best part? You can make an entire family-sized batch for less than the cost of a single restaurant portion.

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What Makes the Olive Garden Meatballs So Delicious? 

Olive Garden guests love the chain’s meatballs on spaghetti or served as Meatball Parmigiana. They are juicy, tender, and flavorful. But they are also expensive.

With this simple meatball recipe, you can make enough Olive Garden-style meatballs to feed an entire family for the cost of a single meal at the restaurant.

Why You Should Try This Recipe

Unlike many copycat recipes floating around the internet, this version stays true to Olive Garden’s actual meatball recipe, which uses only beef (no pork!). The secret lies in the perfect ratio of breadcrumbs to meat and a carefully crafted blend of Italian seasonings that creates that signature Olive Garden flavor.

Ingredients For Olive Garden MeatballsFor the Meatballs:

• Ground black pepper – Adds traditional Italian spice and depth
• Ground chuck (80/20 blend) – Provides the base protein and essential fat for juicy meatballs
• Plain bread crumbs – Acts as a binder and helps retain moisture
• Shole milk – Adds moisture and helps create a tender texture
• Large eggs – Binds ingredients together and adds richness
• Italian seasoning – Provides the signature Italian herb blend flavor
• Dried parsley – Adds color and fresh, herbal notes
• Red pepper flakes – Contributes a subtle heat and depth of flavor
• Onion powder – Adds savory flavor without texture interference
• Granulated garlic – Provides essential garlic flavor without raw garlic’s bite
• Salt – Enhances all flavors and helps proteins bind

For the meat, you want at least an 80/20 blend. That means a mixture containing at least 20 percent fat. For even juicer meatballs, you can choose to use ground beef with a fat content of up to 30 percent since the bread crumbs will soak up any excess fat wonderfully.

How To Make This Recipe For Olive Garden Meatballs

Making the meatball mixture for this copycat Olive Garden meatballs recipe can be done in one of two ways, either all at once or in steps:

Everything at Once Method:

1. Place all the meatball ingredients in a large bowl.

2. Stir or mix gently with your hands and do not overwork the meat.

Steps Method

1. Or place the ground beef and bread crumbs in a large mixing bowl. Lightly toss with your fingertips to evenly distribute the bread crumbs.
2. Whisk together the whole milk, egg, Italian seasonings, dried parsley, onion powder, granulated garlic, red pepper flakes, salt, and pepper in a measuring bowl with a spout.
3. Slowly add the milk and egg mixture to the beef mixture in stages. Lightly combine the meatball mixture with your fingertips, but don’t overwork it, or the meatballs can turn out tough.

After the meatball mixture is prepared:

1. Cover the meatball mixture with plastic wrap and refrigerate it for at least 30 minutes. Resting the meat will allow the flavors to meld and the bread crumbs to soak up some extra moisture.
2. Preheat the oven to 425°F.
3. Grease a shallow baking dish with cooking spray or line a roasting tray with parchment paper.
4. Wet your hands and form 1-1/2 inch diameter meatballs. Place the meatballs on the tray or in the baking dish. 

5. Bake for 10 to 15 minutes. Turn the meatballs midway through the cooking time. Use an instant-read thermometer to check that the meatball’s internal temperature has reached at least 165°F.
6. If desired, serve the meatballs in warm marinara sauce and/or sprinkle fresh parsley, oregano, or parmesan cheese on top of the meatballs.

Recipe Variations

Baked is the preferred method for preparing these meatballs. You can also make pan-fried meatballs by cooking them in a large skillet. First over medium-high heat to sear them, then lowering to medium heat to cook until done.

What To Serve With Italian Meatballs

The classic way to serve Olive Garden’s Italian meatballs is in a rich marinara sauce over spaghetti and topped with grated cheese. A garden salad or steamed broccoli is great for a side dish. Breadsticks are the perfect addition to this meal along with a glass of red wine, such as an Italian Chianti.

Olive Garden Spaghetti and Meatballs may be the most meatball item on the menu, but you can use these meatballs for more than just pasta. Here are a few ideas:

• Meatball Sub – Brush a sub roll with melted butter and garlic powder. Toast and top with meatballs, marinara sauce, and fresh mozzarella. Place the sandwich back in the oven until the cheese melts.
• Meatballs and Sauteed Broccolini – Blanch the broccolini in salted water and drain. Saute the broccolini in a pan with butter, olive oil, minced garlic, and red pepper flakes. Season the broccolini with salt and pepper. Serve the meatballs on top of the broccolini with any extra pan drippings drizzled on top. 
• Meatballs and Mashed Potatoes – Make your favorite mashed potatoes or, better yet, Irish Champ and serve with the meatballs. Drizzle homemade beef gravy on top for even more deliciousness!

How To Store the Leftovers 

Allow the meatballs to cool to room temperature. Place them in an airtight container in the refrigerator for up to three to four days. For longer than that, try freezing them: 

1. Place the meatballs on a baking tray and put them in the freezer until frozen solid, about three hours. 
2. Wrap the meatballs individually in plastic wrap and store them in a freezer-safe container or heavy-duty freezer bag for up to three months. 

What Is the Best Way to Reheat Meatballs?

Let the meatballs thaw in the fridge overnight. The best way to reheat the meatballs is in the pasta sauce on the stovetop. But if you are not serving them with sauce, try the oven:

1. Preheat the oven to 300 degrees F.
2. Place the thawed meatballs on a baking tray and sprinkle them with water or beef stock.
3. Cover the baking tray with aluminum foil. 
4. Reheat the meatballs for 15 to 20 minutes or until warm. 

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