Olive Garden Meatballs Printable Recipe Card
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. Feel free to print or save this recipe for easy reference when you shop for ingredients or make this recipe.
Ingredients
- 1 lb ground quality beef
- 1/2 lb ground pork
- 1 egg
- 1 egg yolk
- 1/2 - 1 tsp fresh minced garlic
- 1/2 cup breadcrumbs
- 1/2 tsp onion powder
- 1/8 tsp dried oregano
- 1 tsp Italian seasoning herbs
- 1/2 tsp red chili flakes (optional, for a kick)
- 1 tbsp freshly chopped parsley or coriander
- 1 tbsp freshly chopped mint
- 1/4 cup grated Parmigiano Reggiano or regular parmesan cheese
- Salt and black pepper to taste
- Extra Virgin Olive oil
- 2 tbsp tomato paste
- 2 cups tomato puree
- Freshly Cut Basil Leaves
Instructions
Preheat Oven:
- Preheat your oven to 350 degrees Fahrenheit (176 Celsius).
Mix the Ingredients:
- Mix ground beef, ground pork, egg, egg yolk, bread crumbs, minced garlic, oregano, Italian seasoning, onion powder, red chili flakes, and mint in a large mixing bowl.
- 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 plastic wrap 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:
- Serve with your favorite Italian dish, as meatball subs, or 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.