5 from 57 votes
Olive Garden Meatballs
Olive Garden Meatballs use ground chuck mixed with Italian herbs, spices, breadcrumbs, and milk for tender, flavorful meatballs. The recipe emphasizes gentle mixing and chilling before forming 1 1/2-inch balls that bake at 425°F until browned and cooked through. This method produces meatballs with balanced seasoning and a juicy texture, suitable served with marinara sauce or pasta dishes.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 370
% 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.