Meatballs – Easy Olive Garden Copycat

These Olive Garden-style meatballs are tender, herby, and super easy to throw together at home. No fancy stuff, just beef, breadcrumbs, seasoning, and a quick oven bake. Great for pasta night, sandwiches, or just eating three off the tray because you “had to test them.”

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: garlicky, savory, cozy
• Great for: chill dinners, freezer meal prep, pasta overload

Why I Like This Recipe

Honestly? I hadn’t cooked in a few days. Nothing sounded good. Then I remembered these meatballs. No brainpower needed — just mix, roll, bake. Something about the smell of them in the oven just… fixes things a little. They’re simple but they hit so right.

Ingredients

• 1 lb ground chuck (80/20 is best)
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• 1 egg, lightly beaten
• 1 tsp Italian seasoning
• ½ tsp dried parsley
• ¼ tsp red pepper flakes (optional)
• ½ tsp onion powder
• ¼ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

How To Make Meatballs 

• Mix the meatballs: In a bowl, combine everything gently. Hands are best here — just don’t overwork it. Keep it chill.
• Let it rest: Cover the bowl and refrigerate for 30 mins. This gives the flavors time to do their thing and helps the mixture firm up.
• Preheat your oven: 425°F. Line a baking sheet with foil and spray with cooking oil. Easy cleanup, zero drama.
• Roll the meatballs: Scoop out 1½-inch balls. Wet your hands a little to make it easier — no sticky fingers.
• Bake till browned: 10–15 mins in the oven. Flip halfway if you want, but not required. They’re done when golden and cooked through.
• Let ‘em rest: Give them 5 mins before saucing or serving. Helps hold the juices and yeah, you deserve a break too.

Tips for Success

• Keep the meat cold — cold meat = juicy meatballs.
• Don’t overmix. It makes them tough.
• Wet your hands before rolling — less mess.
• Toast your breadcrumbs if you have time. Adds nice flavor.

Storage and Reheating

• Fridge: Store in a container for up to 4 days. They hold up really well.
• Freezer: Freeze on a tray, then toss in a bag. They’ll keep 2 months easy.
• Reheat: Oven at 350°F for 10 mins, or microwave with a splash of sauce so they don’t dry out.

Frequently Asked Questions

• Can I use leaner beef?
  You can, but they’ll be drier. Fat = flavor here.
• What sauce goes best?
  Classic marinara is ideal. But alfredo or vodka sauce work too.
• Do I have to chill the mixture?
  You don’t have to, but it really helps with shaping and flavor.
• Can I fry them instead of bake?
  Totally. Just go low and slow so they cook through without burning.
• What if I don’t have breadcrumbs?
  Crushed crackers or oats work in a pinch. Just make sure it’s a fine texture.

Common Mistakes and How to Dodge Them

• Overmixing the meat: Leads to dense, bouncy meatballs. Mix just enough to bring it together.
• Skipping the chill time: Warm mixture gets sticky and hard to roll. Even 20 mins in the fridge helps.
• Not seasoning enough: Taste your raw mix? No. But double-check you added salt and herbs — it’s easy to miss.
• Using a dry pan to reheat: They’ll dry out fast. Add a bit of sauce or water when reheating.
• Not letting them rest after baking: Juices need to settle. Let them chill for 5 mins before digging in.

Nutrition Facts (Per Serving)

• Calories: 370 kcal
• Total Fat: 27g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 710mg
• Potassium: 390mg
• Total Carbohydrate: 7g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 22g

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