Olive Garden Meatballs

Name: Olive Garden Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 pound ground chuck; 1/2 cup plain breadcrumbs; 1/4 cup milk; 1 egg; 1 teaspoon Italian seasoning; 1/2 teaspoon dried parsley; 1/4 teaspoon red pepper flakes; 1/2 teaspoon onion powder; 1/4 teaspoon granulated garlic; 1 teaspoon salt; 1/2 teaspoon ground black pepper

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
4
Calories
370 kcal
Course
Main Course
Cuisine
Italian

Olive Garden Meatballs

Yvette Arnold

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You can make delicious Olive Garden Italian meatballs with this copycat recipe.

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Ingredients

Servings

1 pound ground chuck
1/2 cup plain breadcrumbs
1/4 cup milk
1 egg beaten
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper

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Instructions

Combine all the ingredients in a medium bowl, and gently mix until all is combined.
Cover and refrigerate for at least 30 minutes.
Preheat the oven to 425°F and line a rimmed baking sheet with foil. Spray the foil with non-stick spray.
Form the meat into 1 1/2–inch balls and place them on the prepared baking sheet.
Bake for 10 to 15 minutes or until the meatballs are browned and cooked through.

Notes

Keep your ground beef cold until ready to mix. This helps maintain the fat structure and results in juicier meatballs.
Don't use super-lean beef - the fat is crucial for flavor and texture. 80/20 is ideal, but up to 70/30 works well too.
Mix the meat mixture with your fingers spread apart like a fork, rather than kneading it like bread. This prevents overworking.
Keep a small bowl of cold water nearby to wet your hands between forming meatballs. This prevents sticking and gives the meatballs a smoother surface.
Use a cookie scoop or ice cream scoop for consistent sizing - this ensures even cooking.
Don't pack the meatballs too tightly when rolling. A gentle touch creates more tender results.
If you notice the mixture getting sticky or warm while forming, pop it back in the fridge for 10 minutes.
Arrange your oven rack in the middle position for even heat distribution.
For extra browning, brush the meatballs lightly with olive oil before baking.
Don't skip turning the meatballs halfway through cooking - this ensures even browning.
Let the meatballs rest for 5 minutes after cooking before adding them to sauce or serving.
For extra depth, try toasting your breadcrumbs in a dry pan until golden before adding them to the mixture.
If you like extra garlic flavor, let the garlic powder and onion powder bloom in the milk for 5 minutes before mixing.
For a more complex flavor, add 1/4 cup of finely grated Parmesan cheese to the mixture.
Fresh herbs can be substituted for dried - just triple the amount since dried herbs are more concentrated.

Nutrition Information

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Calories 370kcal (19%) Carbohydrates 11g (4%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 123mg (41%) Sodium 780mg (33%) Potassium 388mg (11%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 131IU (3%) Vitamin C 0.1mg (0%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 370 kcal

% Daily Value*

Calories	370kcal	19%
Carbohydrates	11g	4%
Protein	23g	46%
Fat	25g	38%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	123mg	41%
Sodium	780mg	33%
Potassium	388mg	8%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	131IU	3%
Vitamin C	0.1mg	0%
Calcium	81mg	8%
Iron	3mg	17%