Olive Garden Meatballs
Experience the authentic flavors of Italy with our Olive Garden Meatball recipe! Craft perfectly seasoned, tender meatballs that will transport your taste buds to Tuscany. Serve them up with your favorite pasta and sauce for a truly Italian dining experience at home.
Ingredients
- 1 lb ground quality beef
- ½ lb ground pork
- 1 egg
- 1 egg yolk
- ½ - 1 teaspoon fresh minced garlic
- ½ cup breadcrumbs
- ½ teaspoon onion powder
- ⅛ teaspoon dried oregano
- 1 teaspoon Italian seasoning herbs
- ½ teaspoon red chili flakes (optional, for a kick)
- 1 tablespoon freshly chopped parsley or coriander
- 1 tablespoon freshly chopped mint
- ¼ cup grated Parmigiano Reggiano or regular parmesan cheese
- Salt and black pepper to taste
- Extra Virgin Olive oil
Instructions
Preheat Oven:
- Preheat your oven to 360 degrees Fahrenheit.
Mix the Ingredients:
- Add all the ingredients to a bowl and mix well until combined.
- Take a quarter to one-third cup of the mixture, roll it into a tight ball, and place on a tray.
- Cover the meatballs with cling film and refrigerate for at least 1 hour.
Sear the Meatballs:
- Heat olive oil in a cast-iron pan on high heat until it smokes.
- Sear the meatballs on each side until light brown.
Bake in Oven:
- Place the pan in the preheated oven at 350 degrees Fahrenheit for 15 minutes or until done in the middle.
Make Marinara:
- In the same pan, add minced garlic to the residual grease and sauté until golden.
- Add tomato puree, tomato paste, and red wine (optional). Season with salt and stir until thick.
- Add freshly cut basil leaves and stir for a few seconds. Add the meatballs and glaze them with the marinara.
Serve:
- Optionally, add spaghetti or serve the meatballs on their own.
- Garnish with chopped parsley and enjoy with breadsticks.
Notes
- Use chuck meat for minced beef for great flavor.
- Roll meatballs tightly and refrigerate to set and marinate properly.
- Cook all meatballs evenly on one side and flip them together for consistency.
- Baste with butter before putting them in the oven.
- Store in the freezer for up to a couple of months in an airtight bag.
- In the refrigerator, they can last up to four days if properly stored.