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Homemade Olive Garden Spaghetti and Meatballs photo

Olive Garden Spaghetti and Meatballs

Classic spaghetti and savory baked meatballs simmered in a simple marinara sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • Mixing Bowl
  • Rimmed Baking Sheet
  • Foil
  • non-stick spray
  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Pot for pasta
  • Measuring Spoons

Ingredients
  

  • 1 pound ground chuck
  • 1/2 cup plain breadcrumbs
  • 1/4 cup milk
  • 1 egg 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 tomato puree (canned)
  • 28 ounces diced tomatoes (canned)
  • 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 black pepper; mix gently until evenly combined.
  • Cover the meatball mixture and refrigerate for at least 30 minutes to firm up.
  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the 4 thick-sliced garlic cloves and cook until soft and fragrant, about 1–2 minutes, then remove and discard the garlic pieces from the pot.
  • Add the 28 oz tomato puree and 28 oz diced tomatoes to the pot, then stir in 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon dried basil, 1/4 teaspoon red chili flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
  • Reduce heat to low, cover, and simmer the sauce for 25 to 30 minutes. Taste and add up to 1 tablespoon sugar if the sauce is too acidic.
  • While the sauce simmers, preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and spray with non-stick spray.
  • Form the chilled meat mixture into 1½-inch meatballs and place them on the prepared baking sheet about 1 inch apart.
  • Bake the meatballs for 10 to 15 minutes, until browned and cooked through.
  • Cook the spaghetti in a separate pot according to package directions until al dente, then drain.
  • To serve, place spaghetti on plates, spoon marinara sauce over the pasta, top with meatballs, and sprinkle with grated Parmesan and chopped fresh parsley.

Notes

  • Chilling the meat mixture helps the meatballs hold their shape.
  • Remove the garlic slices from the sauce to avoid overly strong garlic pieces.
  • Adjust sugar to taste if the tomatoes are very acidic.
  • Use a rimmed baking sheet to prevent any drippings from spilling.