Olive Garden Meatballs Pasta (Print-Friendly Version) Recipe

If you have ever craved the comforting, hearty flavors of a beloved Italian restaurant at home, this Olive Garden Meatballs Pasta (Print-Friendly Version) recipe is your golden ticket. Imagine juicy, tender meatballs baked to perfection, swimming in a robust tomato sauce, and paired with perfectly cooked spaghetti—all topped with fresh parsley and a generous sprinkle of Parmesan cheese. It’s a glorious plate that’s easy to make yet delivers impressive, authentic flavor that will have everyone asking for seconds. Whether it’s a cozy family dinner or a special occasion, this recipe brings that classic Italian warmth right to your kitchen.

Ingredients You’ll Need

Ingredients You’ll Need

These ingredients are all straightforward but essential, each playing a vital role—from the seasoned meatballs that bring the perfect texture and spice to the rich sauce that envelops every strand of pasta with deep tomato goodness.

• Cooking spray: To keep the baking sheet just right so the meatballs don’t stick while baking.
• 2 large eggs: The binder that holds the meatballs beautifully together without being dense.
• 100 g plain dried bread crumbs: Adds texture and helps keep the meatballs tender and moist.
• 120 ml whole milk: Moisturizes the bread crumbs for juicy meatballs.
• 2 teaspoons Italian seasoning: Packs that classic herby Italian flavor into every bite.
• 1.5 teaspoons kosher salt: Essential for enhancing all the flavors inside the meatballs and sauce.
• 1 teaspoon freshly ground black pepper: Gives a subtle heat to balance the richness.
• 1 teaspoon garlic powder: Boosts that savory aromatic aspect in the meat mixture.
• 1 teaspoon onion powder: Adds depth and sweetness to the meatballs.
• 450 g ground beef (80% lean preferred): The hearty base with ideal fat content for juicy, flavorful meatballs.
• 2 tablespoons extra-virgin olive oil: Used to soften onions and add richness to the sauce.
• 1 large yellow onion, finely chopped: Adds natural sweetness and body to the sauce.
• 2 tablespoons plus 2 teaspoons kosher salt, divided: Balanced salt usage for seasoning at different stages.
• 3 tablespoons tomato paste: Intensifies the sauce’s robust tomato flavor with a touch of sweetness.
• 4 cloves garlic, finely chopped: Fresh garlic adds depth and that unmistakable Italian aroma.
• 1.6 kg canned diced tomatoes with juices (2 cans, 800 g each): The fresh, tangy base for the sauce’s rich body.
• 1.5 teaspoons dried basil: Infuses the sauce with the classic fragrance of Italian herbs.
• 0.5 teaspoon dried oregano: Lends a subtle woodsy, earthy note that enhances complexity.
• 2 teaspoons granulated sugar: Balances acidity in the tomato sauce creating harmony.
• 450 g dried spaghetti: The perfect pasta to twirl around those meatballs and soak up sauce.
• 0.25 cup chopped fresh parsley: Brightens the dish with a fresh, vibrant flavor and color.
• Finely grated Parmesan cheese, for serving: Adds salty, nutty richness that crowns the dish brilliantly.

How to Make Olive Garden Meatballs Pasta (Print-Friendly Version)

Step 1: Prepare the Meatballs

Start by preheating your oven to 200°C and spraying your baking sheet with cooking spray to prevent sticking. In a large bowl, combine the eggs, bread crumbs, milk, Italian seasoning, salt, pepper, garlic powder, and onion powder into a smooth, moist paste. Next, fold in the ground beef with your hands until everything is evenly mixed but not overworked. Shape about 12 even meatballs, roughly 65 grams each. Arrange them spaced out on your baking sheet and bake until they’re browned and cooked through, about 12 to 15 minutes, or until their internal temperature hits 71°C. This method ensures juicy, tender meatballs bursting with flavor.

Step 2: Make the Savory Tomato Sauce

While the meatballs bake, heat olive oil in a large skillet over medium heat. Toss in the finely chopped onion along with half a teaspoon of salt, cooking until softened and translucent, about 5 to 6 minutes. Next, stir in the tomato paste and cook for around 2 minutes until it darkens—this step deepens the sauce’s richness and sweetness. Add the chopped garlic and cook another minute until fragrant. Pour in the diced tomatoes with their juices, dried basil, oregano, and 1.5 teaspoons of salt, bringing everything to a boil. Lower the heat and let it simmer gently for 25 to 30 minutes, breaking down the tomatoes occasionally, until the sauce thickens nicely. Stir in sugar to tame acidity, then check for seasoning and adjust as needed.

Step 3: Combine Meatballs and Sauce

Once the meatballs come out of the oven, nestle them gently into the simmering tomato sauce. Allow them to warm through, spooning sauce over them now and then, for about 5 minutes. This lets the meatballs soak up some of the sauce’s depth while coating them beautifully.

Step 4: Cook and Toss the Spaghetti

Bring a large pot of salted water to a rolling boil—remember to use the remaining salt for seasoning. Cook the spaghetti until just al dente, about 2 to 3 minutes less than package directions. Before draining, reserve about 240 ml of the pasta cooking water. Drain the pasta, then return it to the pot. Add 600 ml of the tomato sauce and 120 ml of the starchy reserved pasta water. Toss everything over high heat for about 2 minutes until the noodles become glossy and fully coated with sauce. Add more pasta water as needed to achieve the perfect silky texture.

Step 5: Plate and Garnish

Divide the pasta into serving bowls, spoon the remaining sauce over the top, and place three meatballs on each portion. Finish with a generous sprinkle of fresh parsley and a hearty shower of finely grated Parmesan cheese. Enjoy immediately!

How to Serve Olive Garden Meatballs Pasta (Print-Friendly Version)

Garnishes

Fresh chopped parsley not only adds a burst of color but also a refreshing, herbaceous contrast to the rich sauce and meatballs. Finely grated Parmesan cheese brings a salty, nutty finish that perfectly rounds out the dish.

Side Dishes

This dish pairs beautifully with rustic garlic bread to soak up the sauce sauce or a simple mixed green salad with a tangy vinaigrette to lighten the meal. Roasted vegetables like zucchini or bell peppers also complement the flavors wonderfully.

Creative Ways to Present

For a family-style dinner, serve the pasta in a large, beautiful bowl so everyone can share the joy. Alternatively, stack meatballs atop nests of spaghetti on individual plates for an elegant presentation. Adding a drizzle of extra-virgin olive oil or a few chili flakes on top can give an exciting twist for adventurous eaters.

Make Ahead and Storage

Storing Leftovers

Leftover Olive Garden Meatballs Pasta (Print-Friendly Version) keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to store the pasta and meatballs with sauce to preserve moisture and flavor.

Freezing

You can freeze the meatballs separately or with sauce in a freezer-safe container for up to 3 months. It’s best to freeze pasta separately to avoid it becoming mushy upon reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of water or reserved pasta water to loosen the sauce, stirring often until warmed through. Avoid microwaving at high heat to keep the texture intact.

FAQs

Can I use different meat for the meatballs?

Absolutely! While this recipe uses 80% lean ground beef for optimal juiciness and flavor, you can mix in pork, veal, or even ground turkey. Just keep in mind leaner meats might need a little extra moisture to prevent dryness.

Is it necessary to bake the meatballs and not fry them?

Baking is a healthier, hands-free method that ensures even cooking and less mess. It also keeps the meatballs tender and juicy without absorbing extra oil, which frying can sometimes do.

Can I make the sauce ahead of time?

Yes! The tomato sauce actually tastes better when made in advance as the flavors deepen. You can prepare the sauce a day or two ahead and store it in the fridge. Just reheat it gently before adding the freshly baked meatballs.

What’s the best way to serve leftovers without drying them out?

Warm leftovers over low heat with a splash of water or extra sauce to prevent drying. Covering the pan while reheating also helps retain moisture and keep the meatballs juicy.

How can I make this recipe gluten-free?

Simply substitute the plain dried bread crumbs with gluten-free bread crumbs and ensure the pasta you choose is gluten-free as well. Everything else remains the same for a delicious alternative!

Final Thoughts

This Olive Garden Meatballs Pasta (Print-Friendly Version) recipe is a wonderful way to bring classic Italian comfort food right to your table. It’s approachable for all skill levels and absolutely rewarding in flavor—perfect for creating warm memories over a shared meal. Don’t hesitate to try this recipe soon and savor every delicious bite with your loved ones!