There’s a comforting magic to a plate of spaghetti and meatballs that feels like a warm hug on a fork. This Olive Garden Spaghetti and Meatballs recipe captures that same cozy, saucy goodness — with tender, well-seasoned meatballs and a rich tomato sauce that clings to every strand of pasta. It’s the kind of dinner you’ll want to make on a weekend, invite friends over for, and then pack up the leftovers for a lunch that tastes even better the next day.

Why this version works

This rendition leans on straightforward pantry staples and a few handy techniques to produce meatballs that are moist and perfectly shaped, plus a tomato sauce that balances acidity with a hint of sweetness. You’ll notice the meatballs are gently seasoned with Italian seasoning, onion powder, garlic, and a touch of heat from red chili flakes. Breadcrumbs and milk bind the meat and keep it tender, while a quick pan-sear builds flavor before the meatballs finish cooking in the sauce. Meanwhile, the sauce uses both tomato puree and diced tomatoes for body and texture, simmered with garlic and herbs until it sings.

Ingredients

1 pound ground chuck
½ cup plain breadcrumbs
¼ cup milk
1 egg, beaten
1 teaspoon Italian seasoning
½ teaspoon dried parsley
¼ teaspoon red chili flakes
½ teaspoon onion powder
¼ teaspoon granulated garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
4 cloves garlic, thick sliced
28 ounces canned tomato puree
28 ounces canned diced tomatoes
1½ teaspoons Italian seasoning blend
½ teaspoon dried basil
¼ teaspoon red chili flakes
2 teaspoons salt
½ teaspoon ground black pepper
1 tablespoon sugar, if needed
1 box dry spaghetti
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Equipment you’ll need

Large mixing bowl
Large skillet or sauté pan with lid
Large pot for boiling pasta
Wooden spoon or spatula
Measuring cups and spoons
Tongs and a slotted spoon

Prep at a glance

Start by combining the meatball ingredients in a bowl so they have time to rest while you prep the sauce base and heat the pan. Keep everything measured out and ready so the cooking flow is smooth: slice the garlic, open the cans, and bring a large pot of water to a boil for the spaghetti.

Step-by-step instructions

Make the meatball mixture: In a large mixing bowl, add 1 pound ground chuck, ½ cup plain breadcrumbs, ¼ cup milk, and 1 egg (beaten). Sprinkle in 1 teaspoon Italian seasoning, ½ teaspoon dried parsley, ¼ teaspoon red chili flakes, ½ teaspoon onion powder, ¼ teaspoon granulated garlic, 1 teaspoon salt, and ½ teaspoon ground black pepper. Use clean hands or a fork to gently combine the ingredients until just incorporated — avoid overmixing so the meatballs stay tender.
Form the meatballs: Shape the mixture into evenly sized meatballs, about 1 ½ to 2 inches in diameter. You should get roughly 12–16 meatballs depending on how large you make them. Place the formed meatballs on a plate or baking sheet while you heat the oil.
Brown the meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the meatballs in a single layer without crowding the pan. Brown them on all sides, turning gently with tongs or a spoon — about 6–8 minutes total. The goal is to develop a brown crust; they do not need to be fully cooked through at this stage. Remove the browned meatballs to a plate and set aside.
Sauté the garlic: In the same skillet, add the 4 cloves garlic, thick sliced. Sauté briefly over medium-low heat for 30–60 seconds until fragrant and just beginning to color, stirring to prevent burning. The garlic will flavor the sauce base.
Add the tomatoes and seasonings: Pour in 28 ounces canned tomato puree and 28 ounces canned diced tomatoes. Stir to combine with the garlic and any browned bits left in the pan. Add 1½ teaspoons Italian seasoning blend, ½ teaspoon dried basil, ¼ teaspoon red chili flakes, 2 teaspoons salt, and ½ teaspoon ground black pepper. Stir everything together and bring the sauce to a gentle simmer over medium heat.
Simmer the meatballs in the sauce: Carefully nestle the browned meatballs into the simmering tomato sauce. Reduce heat to medium-low, cover the skillet with a lid, and let the meatballs finish cooking in the sauce for 15–20 minutes. Check one meatball for doneness: the internal temperature should reach 160°F (71°C) and the center should be no longer pink. If the sauce tastes too acidic, stir in up to 1 tablespoon sugar to balance the flavor.
Cook the spaghetti: While the meatballs simmer, bring a large pot of salted water to a boil. Add 1 box dry spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
Toss pasta with sauce (optional): For a pasta-first serving, you can add the drained spaghetti directly to the skillet with the sauce and meatballs. Toss gently to coat the noodles, adding reserved pasta water a splash at a time if you want a looser sauce that clings beautifully to the spaghetti. Alternatively, plate the spaghetti first and ladle the sauce and meatballs on top.
Finish and serve: Divide the spaghetti among plates or bowls. Spoon meatballs and plenty of sauce over the pasta. Sprinkle each serving with ½ cup grated Parmesan cheese (shared among servings) and garnish with 1 tablespoon chopped fresh parsley. Serve immediately so the cheese melts slightly into the warm sauce.

Troubleshooting & tips

Meatball texture: If your meatball mixture feels too wet, add a tablespoon or two more breadcrumbs. If it’s too dry, splash in a little extra milk. The mixture should be moist and hold together when shaped.
Even browning: Don’t overcrowd the pan when browning the meatballs. Work in batches if needed so each meatball gets good contact with the hot surface for color and flavor.
Finish cooking gently: Simmer the meatballs in the sauce rather than boiling; high heat can make them tough. A gentle simmer keeps them tender.
Adjust acidity: Tomatoes vary in acidity. If the sauce tastes sharp, stir in the optional 1 tablespoon sugar, a teaspoon at a time, until it balances to your liking.
Make-ahead: The meatballs and sauce can be made a day ahead. Reheat slowly on the stove and finish with fresh parsley and Parmesan just before serving.

Serving suggestions

This Olive Garden Spaghetti and Meatballs is wonderful with a simple green salad dressed with tangy vinaigrette, warm garlic bread for sopping up sauce, and a glass of your favorite red wine. For a lighter stretch of the meal, serve with roasted vegetables or a crisp Caesar-style salad.

Storage and reheating

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of water if the sauce has thickened. Cooked spaghetti can be stored separately to prevent the noodles from soaking up too much sauce; toss with a little olive oil before refrigerating to keep them from sticking together.

Final notes

This Olive Garden Spaghetti and Meatballs recipe balances simple technique with bold flavor. The combination of ground chuck, breadcrumbs, milk, and seasonings yields meatballs that are juicy and flavorful, while the tomato puree and diced tomatoes create a sauce with both body and texture. A little sugar, if needed, harmonizes the acidity, and a final sprinkle of Parmesan and parsley adds the finishing touch. It’s not fussy, it’s satisfying, and it’s an easy weeknight showstopper that also shines on the weekend.

Gather your ingredients, warm up a large skillet, and get ready to enjoy a plate of spaghetti smothered in tomato sauce with ample, perfectly browned meatballs. Buon appetito!

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Olive Garden Spaghetti and Meatballs

Classic spaghetti with homemade meatballs in a simple marinara sauce.

Prep Time15

Cook Time45

Total Time1 45

Servings: 4 servings

Ingredients

1 pound ground chuck
1/2 cup plain breadcrumbs
1/4 cup milk
1 large egg beaten
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley
1/4 teaspoon red chili flakes
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
4 cloves garlic thick sliced
28 ounces canned tomato puree
28 ounces canned diced tomatoes
1 1/2 teaspoons Italian seasoning blend
1/2 teaspoon dried basil
1/4 teaspoon red chili flakes
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon sugar if needed
1 box dry spaghetti
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Instructions

In a medium mixing bowl combine ground chuck, breadcrumbs, milk, beaten egg, 1 teaspoon Italian seasoning, 1/2 teaspoon dried parsley, 1/4 teaspoon red chili flakes, 1/2 teaspoon onion powder, 1/4 teaspoon granulated garlic, 1 teaspoon salt, and 1/2 teaspoon ground black pepper; mix gently until just combined. Cover and refrigerate at least 30 minutes.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the thick-sliced garlic and cook until soft and fragrant, about 1–2 minutes, then remove and set the garlic aside.
Add the canned tomato puree and diced tomatoes to the pot, then stir in 1½ teaspoons Italian seasoning, 1/2 teaspoon dried basil, 1/4 teaspoon red chili flakes, 2 teaspoons salt, and 1/2 teaspoon ground black pepper; reduce heat to low, cover, and simmer 25–30 minutes. Taste and add up to 1 tablespoon sugar if the sauce is too acidic.
Meanwhile preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and spray with nonstick spray.
Remove the chilled meat mixture and form into 1½-inch meatballs. Place them on the prepared baking sheet and bake 10–15 minutes, until browned and cooked through.
While meatballs bake, cook the spaghetti according to package directions until al dente, then drain.
To serve, plate desired amount of spaghetti, spoon marinara sauce over the pasta, top with meatballs, and sprinkle with grated Parmesan and chopped fresh parsley.