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Olive Garden Spaghetti and Meatballs

Classic spaghetti with homemade meatballs in a simple marinara sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 45 minutes
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.

Equipment

  • Mixing Bowl
  • Measuring Cups and Spoons
  • Rimmed Baking Sheet
  • Aluminum Foil
  • nonstick spray
  • Large Pot or Dutch Oven
  • large pot for pasta
  • Spatula or spoon

Notes

  • Chill the meatball mixture for easier shaping.
  • Adjust sugar to balance the sauce acidity.
  • Use a rimmed sheet to catch any drippings while baking.
  • Reserve the garlic for another use or discard if preferred.