Olive Garden Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
370 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Meatballs
Description
Olive Garden Meatballs combine ground chuck with a blend of Italian seasoning, parsley, red pepper flakes, garlic, and onion powder, anchored by breadcrumbs moistened with milk and bound with egg. The chilled mixture forms evenly sized meatballs that bake on a foil-lined pan, allowing for an even, browned exterior with a tender interior. The spice mix lends a subtle heat and herbaceous note, while the salt and pepper enhance the beef's flavor.
Baking instead of frying simplifies preparation and reduces added fat, helping the meatballs maintain their shape and moisture. The gentle mixing technique and chilling step prevent tough meatballs by preserving fat distribution and texture. This recipe yields about one dozen meatballs sized to cook evenly in 10 to 15 minutes.
These meatballs are versatile and can be served as an appetizer, added to your favorite tomato sauce, placed in sandwiches, or paired with pasta. Letting them rest briefly after baking allows juices to redistribute, ensuring they stay juicy upon serving.
Use 80/20 ground chuck for the best flavor and moisture, and avoid overworking the meat mixture. If the mixture becomes sticky or warm during shaping, refrigerate it briefly. To ensure consistent cooking, measure sizes carefully, for example, with a cookie scoop. Optional additions include Parmesan cheese or fresh herbs for variation.
Ingredients
- 1 pound ground chuck
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 egg beaten
- 1 teaspoon Italian seasoning
- 1/2 teaspoon parsley dried
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
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 the ground beef chilled until mixing to help maintain juiciness in the meatballs.
- Use ground chuck with 80/20 fat content for optimal tenderness and flavor.
- Mix ingredients gently to avoid tough texture; avoid kneading like bread dough.
- Wet your hands with cold water before forming meatballs to prevent sticking and create a smooth surface.
- Use a cookie or ice cream scoop to form meatballs evenly for uniform cooking.
- Refrigerate the mixture if it becomes too sticky or warm during shaping.
- Arrange baking rack in the oven's middle position to ensure even heat distribution.
- Consider brushing meatballs lightly with olive oil before baking for extra browning.
- Turn meatballs halfway through baking for even browning on all sides.
- Allow meatballs to rest 5 minutes after baking before serving or adding to sauce to retain juices.
- Optional: Toast breadcrumbs before mixing, let garlic and onion powders bloom in milk, or add Parmesan cheese or fresh herbs for added flavor complexity.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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