Olive Garden Meatballs
This post may contain affiliate links. For more information, please see our disclosure policy.
This copycat recipe for Olive Garden Meatballs has all the flavor of those meatballs you love! One of Olive Garden’s most popular dishes and these will melt in your mouth! These meatballs are perfect on top of spaghetti or even in a meatball sandwich!
What To ❤️ About Olive Garden Meatballs
I love to drench these copycat meatballs in Olive Garden Marinara Sauce or even their signature meat sauce. I did a side-by-side taste test and the OG Meatballs almost have a little bit of a spongey texture – which comes from using processed foods and preservatives. This homemade version has that same flavor (better in my opinion) – but is made with real ingredients!
Olive Garden Meatballs Ingredients
Simple ingredients make these delicious meatballs juicy the best ones you’ll ever make! They do pair perfectly with the marinara full of tomatoes, basil and oregano! I’ve also made note of substitutions you can make:
- breadcrumbs & milk – I like to add this as a binder in addition to eggs because it adds little pockets of lightness to the meatball so it’s not just a heavy and solid ball of meat
- you can use plain bread crumbs or the Italian bread crumbs – whichever you have
- ground beef & ground pork – this is essential for meatballs – ground pork is a little fattier and has a richer flavor – the combination ensures a juicy meatball!
- look for ground chuck as it’s the 80/20 blend
- if you’re watching calories – you can swap with ground turkey – but you might need to add a second egg as its much drier
- seasonings: Italian seasoning, salt, black pepper, fresh garlic
- if you want a little spice – add red pepper flakes
- if you have fresh parsley – you can add 1/4 cup chopped – I didn’t taste or see any in the OG meatballs – but its always a good addition.
- Parmesan cheese – its in every Olive Garden recipe – right?!
- Egg – this binds the ingredients together but also makes them juicier
How to make Olive Garden Meatballs
Meatballs aren’t difficult to make but you do need to be delicate with them. Overmixing will make them tough like a meat rock! Here’s how to make them perfectly:
- In a small bowl, stir together breadcrumbs and milk.
- In a large bowl, add ground beef, ground pork, breadcrumb mixture, Italian seasoning, salt, black pepper, Parmesan cheese, parsley, garlic and egg. Gently mix with your hands just until combined. Be sure to break up the breadcrumb mixture. Do not over mix.
- Cover and refrigerate meatball mixture for at least 30 minutes. This helps the flavors meld together.
- Remove meat mixture from refrigerator. Lightly oil or dampen your hands with water and delicately form 2” meatballs and set on parchment paper lined baking sheet.
- Place baking sheet with meatballs in the refrigerator for another 10 minutes. This gives the fat in the meat time to solidify so they hold their shape.
- Preheat the oven to 425°F
- Bake for 17-20 minutes or until the meatballs are 165º internal temperature. Serve over pasta with Olive Garden marinara and breadsticks (of course).
Ways to Use Leftover Meatballs
I’m a big fan of meatballs – but you’re short-changing yourself if you just have them on spaghetti! Here are more ideas for meatballs!
- Wraps – make yourself an Italian wrap and add spinach, mozzarella and your meatballs!
- Sandwich – make a Greek meatball sandwich by adding feta, cucumber, dill and Greek yogurt
- Lasagna Roll Ups – for a quick air fryer meal – make lasagna roll ups and add slices of meatball
- Side Dish – they’re delicious on their own! Top with a little sauce and cheese and broil for a few minutes for a delicious appetizer.
Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. To reheat, remove from freezer and thaw overnight in the fridge – then microwave for 1-2 minutes.
Nope! These are done at high heat in the oven so they brown in the oven – no need to mess up a skillet or your stove!
It’s always best to use your instant read meat thermometer – they’re so handy! Your meatballs are going to vary in timing based on how hot your oven is and exactly how big you make the meatballs. I measured mine to 2″ across so they were like OG.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Olive Garden Meatballs
Ingredients
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 pound ground beef
- 1/2 pound ground pork
- 1 tbsp Italian seasoning
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 large egg
Instructions
- In a small bowl, mix together breadcrumbs and milk.1/2 cup breadcrumbs, 1/4 cup milk
- In a large bowl, add ground beef, ground pork, breadcrumb mixture, Italian seasoning, salt, black pepper, Parmesan cheese, parsley, garlic and egg. Gently mix with your hands just until combined. Be sure to break up the breadcrumb mixture. Do not overmix.1 pound ground beef, 1/2 pound ground pork, 1 tbsp Italian seasoning, 1.5 tsp salt, 1/2 tsp black pepper, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1 large egg
- Cover and refrigerate for at least 30 minutes. This helps the flavors meld together
- Remove meat mixture from refrigerator. Lightly oil or dampen your hands with water and delicately form 2” meatballs and set on parchment lined baking sheet.
- Place baking sheet with meatballs in the refrigerator for another 10 minutes. This gives the fat in the meat time to solidify so they hold their shape.
- Preheat the oven to 425°F
- Bake for 17-20 minutes or until the meatballs are 165º internal temperature.
