Olive Garden Meatball
This Olive Garden meatball recipe brings the iconic restaurant flavors to your kitchen with tender, juicy meatballs made from a perfect blend of beef and pork, seasoned with herbs and Parmesan cheese. The meatballs are browned for flavor and then simmered in marinara sauce to infuse them with richness and depth. Serve them over pasta, in a sub sandwich, or as an appetizer, and you’ll have a dish that’s sure to impress!
Equipment
- Large mixing bowl (1)
- Skillet (for browning) - 1
- Large Pot or Dutch Oven (for simmering) - 1
- Wooden Spoon or Tongs - 1
- Measuring spoons & cups (1 set)
- Baking Sheet (optional if baking) - 1
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 cup Italian Breadcrumbs
- 2 Large Eggs
- 1 cup Freshly Grated Parmesan Cheese
- 3 cloves Garlic minced (or 1 ½ tsp garlic powder)
- 2 tsp Dried Basil
- 1 tsp Dried Oregano
- ¼ cup Fresh Parsley chopped
- Salt & Pepper to taste
- 1 ½ cups Marinara Sauce store-bought or homemade
- 2 tbsp Olive Oil for browning
Instructions
Prepare the Meatball Mixture:
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, Parmesan cheese, garlic, basil, oregano, parsley, salt, and pepper. Mix gently until everything is well combined, being careful not to overwork the mixture.
Shape the Meatballs:
- Roll the mixture into 1.5-inch meatballs, making sure they are consistent in size. You should get about 20-24 meatballs.
Brown the Meatballs:
- Heat olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides for 5-7 minutes until golden and crispy. Transfer the browned meatballs to a plate and set aside.
Simmer the Meatballs in Sauce:
- In a large pot or Dutch oven, heat marinara sauce over medium-low heat. Carefully add the browned meatballs to the sauce. Cover and simmer for 20-30 minutes, stirring occasionally, until the meatballs are cooked through and have absorbed the flavors of the sauce.
Serve:
- Serve the meatballs over pasta, in a sub sandwich, or as an appetizer with extra marinara sauce for dipping. Garnish with additional Parmesan and fresh herbs if desired.
Notes
- Meatball Texture: If your meatball mixture feels too dry, add a tablespoon or two of milk to help moisten it. Conversely, if it feels too wet, add a little more breadcrumbs to balance it out.
- Freezing Option: You can freeze the meatballs before cooking them. Just freeze them on a baking sheet, and once frozen solid, transfer them to a sealed container. To cook, simply simmer them in sauce directly from frozen, adding a little extra time for cooking.
- Herb Variations: Feel free to experiment with fresh herbs instead of dried ones. Fresh parsley, basil, and oregano can enhance the flavor even more. Just remember to adjust the quantities accordingly.
- Serving Ideas: Serve with garlic bread and a fresh salad for a complete meal, or use the meatballs for a delicious meatball sub with melted cheese.