Olive Garden Spaghetti and Meatballs
User Reviews
5
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Additional Time
30 mins
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
1029 kcal
-
Course
Main Course
-
Cuisine
Italian
Olive Garden Spaghetti and Meatballs
Report
This copycat recipe delivers tender beef meatballs and a flavorful marinara sauce over perfectly cooked spaghetti for a memorable family meal.
Share:
Ingredients
Meatballs
- 1 pound ground chuck
- ½ cup plain breadcrumbs
- ¼ cup milk
- 1 egg beaten
- 1 teaspoon Italian seasoning
- ½ teaspoon parsley dried
- ¼ teaspoon red chili flakes
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Marinara Sauce
- 2 tablespoons olive oil
- 4 cloves garlic thick sliced
- 28 ounces tomato puree canned
- 28 ounces diced tomatoes canned
- 1½ teaspoons Italian seasoning blend
- ½ teaspoon basil dried
- ¼ teaspoon red chili flakes
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 1 tablespoon sugar if needed
Spaghetti
- 1 box spaghetti dry
Serving
- ½ cup Parmesan Cheese grated
- 1 tablespoon parsley chopped, fresh
Instructions
- In a medium bowl, combine all the ingredients for the meatballs and gently mix until all is combined. Cover and refrigerate the mixture for at least 30 minutes.
- Meanwhile, to make the marinara sauce, add the olive oil to a large stainless-steel pot or Dutch oven over medium heat. When the oil is hot, add the sliced garlic. Cook until the garlic becomes soft, slightly translucent, and very fragrant. Remove the garlic from the pot.
- Add both cans of tomatoes, the Italian seasoning, dried basil, red chili flakes, salt, and ground black pepper and stir. Reduce the heat to low, place a lid on the pot, and simmer for 25 to 30 minutes. Taste the sauce. If it is too acidic, add ½ tablespoon of sugar. Taste it again, and add the remaining sugar if necessary.
- While the sauce is simmering, return to the meatballs: Preheat the oven to 425°F, line a rimmed baking sheet with foil, and spray the foil with non-stick spray.
- Remove the meat mixture from the refrigerator. Form the mixture into 1½-inch balls and place them on a baking sheet. Bake the meatballs for 10 to 15 minutes, or until they are browned and cooked through.
- While the meatballs are cooking, prepare the spaghetti according to the package directions.
- To serve, add the desired amount of pasta to a plate, spoon over the sauce, and top with meatballs. Sprinkle with grated Parmesan cheese and chopped parsley.
Nutrition Information
Show Details
Calories
1029kcal
(51%)
Carbohydrates
127g
(42%)
Protein
47g
(94%)
Fat
38g
(58%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
134mg
(45%)
Sodium
2511mg
(105%)
Potassium
1926mg
(41%)
Fiber
11g
(44%)
Sugar
22g
(44%)
Vitamin A
1612IU
(32%)
Vitamin C
41mg
(46%)
Calcium
324mg
(32%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1029 kcal
% Daily Value*
| Calories | 1029kcal | 51% |
| Carbohydrates | 127g | 42% |
| Protein | 47g | 94% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 2511mg | 105% |
| Potassium | 1926mg | 41% |
| Fiber | 11g | 44% |
| Sugar | 22g | 44% |
| Vitamin A | 1612IU | 32% |
| Vitamin C | 41mg | 46% |
| Calcium | 324mg | 32% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
Other Recipes
You'll Also Love
