Spaghetti and Meatballs – Easy Olive Garden Copycat

This Olive Garden-style Spaghetti and Meatballs is a cozy, homemade take on the Italian-American classic — with garlicky marinara, oven-baked meatballs, and pasta cooked just right. It’s comforting, budget-friendly, and great when you want a real dinner without doing anything fancy. Makes enough to feed a small group… or your future leftovers.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 45 mins
• Chill time: 30 mins
• Flavor: rich, garlicky, savory
• Great for: Sunday dinner vibes, leftovers, stress resets

Why I Like This Recipe

Honestly? Wasn’t in the mood to cook. Just had ground beef and half a box of spaghetti left. But I made this, sat down, and it felt like… solid. Warm, satisfying, real food. The kind you kinda forget you needed till it’s in front of you.

Ingredients

Meatballs:

• 1 lb ground chuck
• ½ cup breadcrumbs
• ¼ cup milk
• 1 egg, beaten
• 1 tsp Italian seasoning
• ½ tsp parsley
• ¼ tsp red chili flakes
• ½ tsp onion powder
• ¼ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

Marinara Sauce:

• 2 tbsp olive oil
• 4 cloves garlic, thick-sliced
• 28 oz tomato puree
• 28 oz diced tomatoes
• 1½ tsp Italian seasoning
• ½ tsp dried basil
• ¼ tsp chili flakes
• 2 tsp salt
• ½ tsp black pepper
• 1 tbsp sugar (if needed)

Spaghetti + Toppings:

• 1 lb dry spaghetti
• ½ cup grated Parmesan
• 1 tbsp chopped parsley

How To Make Spaghetti and Meatballs

1. Mix the meatballs: Combine all the meatball stuff in a bowl. Use your hands. Don’t overmix. Chill for 30 mins.
2. Make the sauce: Warm olive oil in a big pot. Sauté garlic till soft (not brown). Remove it.
   Add puree, diced tomatoes, and seasonings. Simmer on low for 25–30 mins. Taste and add sugar if too sharp.
3. Bake the meatballs: Preheat to 425°F. Line a tray. Roll chilled mix into ~1.5-inch balls. Bake 10–15 mins till browned and cooked.
4. Cook spaghetti: Boil salted water. Cook till al dente. Drain and save a splash of pasta water.
5. Serve it up: Toss spaghetti with sauce. Top with meatballs. Add Parmesan and parsley. Done.

Tips for Success

• Chill the meatball mix. They hold shape better.
• Use your hands for mixing — it’s gentler.
• Don’t rush the sauce. Simmer = flavor.
• Save a bit of pasta water to loosen the sauce if needed.
• Fresh Parmesan tastes way better than the canned stuff.

Storage and Reheating

• Fridge: Store in a sealed container for up to 4 days.
• Reheat: Stovetop works best — low heat with a splash of water. Microwave’s fine, just stir halfway.
• Freezer: Freeze meatballs and sauce (separately or together). Thaw overnight in the fridge.

Frequently Asked Questions

• Can I use ground turkey instead of beef?
  Yeah, totally. Just add a little extra oil or moisture since turkey’s leaner.
• Do I have to bake the meatballs?
  Nope. You can pan-fry them too. I just like baking because it’s cleaner.
• Can I make the sauce ahead of time?
  Definitely. It gets better after a day in the fridge.
• What kind of pasta works best?
  Spaghetti’s classic, but linguine or rigatoni’s good too.
• Can I double the meatballs?
  Yes. Freeze half for later. Future you will thank you.

Common Mistakes and How to Dodge Them

• Overmixing the meatball mixture:
  Makes them dense. Mix just until it comes together.
• Sauce too acidic?
  Tomatoes vary — some are sharper. Just stir in a bit of sugar till it calms down.
• Burning the garlic:
  This one’s brutal. Keep the heat low and don’t walk away.
• Not salting your pasta water:
  Pasta needs salt. Like, a good pinch — it’s your only shot at flavoring the noodles.
• Sauce too thick or dry?
  Add a splash of reserved pasta water. It’s the secret sauce fixer.

Nutrition Facts (Per Serving)

• Calories: 1029 kcal
• Total Fat: 45g
• Saturated Fat: 16g
• Cholesterol: 130mg
• Sodium: 1420mg
• Potassium: 900mg
• Total Carbohydrate: 98g
• Dietary Fiber: 7g
• Sugars: 10g
• Protein: 48g

You Might Also Like:

• Meatballs – Easy Olive Garden Copycat
• Neapolitan Ziti – Easy Olive Garden Copycat
• San Remo Seafood Dip – Easy Olive Garden Copycat
• Baked Pasta Romana with Beef – Easy Olive Garden Copycat