Olive Garden Meatballs Parmigiana

This Olive Garden Meatball Parmigiana copycat recipe brings the hearty and juicy meatball appetizer right to your home. Tender, well-seasoned meatballs simmer in rich marinara sauce, topped with melted cheese and golden breadcrumbs for an irresistible finish. Whether you’re serving it as a hearty main course or an impressive appetizer, this dish delivers pure comfort in every bite.

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What makes the Olive Garden Meatball Parmigiana so good?

This Olive Garden’s Meatball Parmigiana copycat recipe is a modern take on a classic old-school dish. It all starts with homemade meatballs baked in the oven until barely cooked through, then finished in a rich marinara sauce topped with cheesy breadcrumbs.

The delicious meatballs come out super tender and well-seasoned; the sauce is thick, with the ideal balance of sweet and tart flavors, and the cheesy topping makes a simple, rustic dish into pure comfort food. It’s hardy enough to serve as a main course, but it can also work as a starter.

Olive Garden Meatball Parmigiana ingredients and their roles

For the meatballs, you’ll need:

• Ground chuck – provides the right balance of fat and beefy flavor.
• Plain bread crumbs – soak up the liquid.
• Whole milk – moistens the breadcrumbs.
• Egg – helps to bind everything together.
• Italian seasoning – supplies traditional flavors.
• Dried parsley – brightens the dish.
• Red pepper flakes – contribute a hint of heat.
• Onion powder – amps up the savory notes.
• Granulated garlic – adds the essential garlic flavor.
• Salt – enhances the taste of all the other ingredients.
• Black pepper – lends a mild warmth.

For the marinara sauce, you’ll need:

• Olive oil – sautes the ingredients and provides a subtle floral flavor.
• Garlic, sliced– flavors the olive oil.
• Tomato puree – adds more body to the sauce.
• Diced tomatoes – add brightness and texture.
• Italian seasoning – adds a traditional taste to the sauce.
• Dried basil – increases the floral flavor profile.
• Red pepper flakes – build the amount of heat in the dish.
• Salt – improves the taste of the other ingredients.
• Black pepper – gives the sauce extra warmth and earthy notes.
• Sugar – balances the acidity of the tomatoes.

For the topping, you’ll need:

• Italian cheese blend – amps up the savory factor of the dish.
• Italian breadcrumbs – add texture and boost the flavor.
• Unsalted butter – helps to crisp up the breadcrumbs.
• Fresh parsley – supplies freshness and helps to brighten the dish.

How to make Olive Garden Meatball Parmigiana

To make the meatballs:

1. Crumble the ground beef into a large bowl, then add the remaining meatball ingredients.
2. Use your fingertips to combine the ingredients until they are thoroughly mixed gently. Avoid compressing the meat as much as possible to prevent dense meatballs.
3. Cover the mixing bowl with plastic wrap and refrigerate the meatball mixture for at least 30 minutes, allowing the breadcrumbs to absorb any excess liquid.
4. Set the oven to 425°F and line a rimmed baking sheet with aluminum foil. Lightly grease the aluminum foil with oil or cooking spray to keep the meatballs from sticking. Alternatively, you can use a silicone mat or parchment paper.
5. Wet your hands with water or a small amount of olive oil to prevent the meat from sticking, and form meatballs that are approximately 1.5 inches in diameter without compressing the meat too tightly.
6. Lay the meatballs on the prepared baking sheet and bake for 10 to 15 minutes, turning halfway through the cooking time. The meatballs should be lightly browned and cooked through to a minimum internal temperature of 165 degrees. While the meatballs are in the oven, you can start on the marinara sauce.

To make the marinara sauce:

1. Place a large stockpot over medium heat.
2. Add a tablespoon of olive oil. Once the oil is warm, throw in the sliced garlic cloves. Reduce the heat to medium-low.
3. Stir the garlic until it turns a light brown. Remove the garlic slices and discard, leaving the oil behind.
4. Carefully add the diced tomatoes with the liquid and the tomato puree to the stockpot to avoid splatters. Stir well.
5. Add the remaining marinara sauce ingredients, except for the sugar, and cover the stockpot.
6. Reduce the heat until the sauce is barely simmering. Cook the sauce for about 30 minutes or longer, until it has thickened.
7. Taste the sauce. Adjust seasonings and add a pinch of sugar if it is too acidic.
8. Remove the sauce from the heat and set aside.

To assemble and finish the Meatball Parmigiana:

1. Reduce the oven temperature to 350°F.
2. While the oven is cooling, add a thin layer of marinara sauce to the bottom of a deep baking dish.
3. Lay the meatballs on top of the sauce and spoon more marinara sauce over them.
4. Sprinkle the cheese over the meatballs and place the baking dish in the oven until the cheese begins to bubble.
5. While the meatballs are in the oven, melt a tablespoon of unsalted butter in a pan and toast the Italian breadcrumbs.
6. Plate the meatballs and sprinkle the toasted breadcrumbs and chopped fresh parsley over the top. Serve hot.

What to serve this delicious appetizer with

Why not make it an Italian night with these other Olive Garden favorites?

• Olive Garden Breadsticks. Breadsticks may be basic, but they are darn tasty, and Olive Garden’s are legendary. This copycat recipe will have you baking the fluffiest breadsticks you’ve ever made.
• Italian Margarita. Get your drink on with this Italian-infused Margarita. Instead of agave nectar, this version opts for amaretto, which supplies the sweetness and a significant amount of almond flavor that complements the tequila and Triple Sec well.
• Parmesan Roasted Asparagus. Eating your greens won’t be a problem when you make this roasted asparagus topped with Parmesan sauce and chopped tomatoes.  

Storage and reheating instructions

• Refrigerator Storage: Cool the meatballs completely and transfer to an airtight container. Store for up to 3 days.
• Reheating Method: Place meatballs with sauce in an oven-proof dish and cover with aluminum foil. Bake in a preheated oven at 350°F for 10 minutes, or until the internal temperature reaches 165°F.
• Freezing: Store cooled meatballs in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Favorite Olive Garden copycat recipes

• Chicken Parmigiana
• Eggplant Parmigiana
• Five Cheese Ziti al Forno
• Fried Mozzarella Sticks
• Shrimp Scampi Fritta
• Spaghetti and Meatballs

Check out more of my easy Italian food recipes and the best copycat Olive Garden recipes right here on CopyKat!

Olive Garden Meatballs Parmigiana

Tender meatballs topped with rich marinara, gooey cheese, and toasted breadcrumbs make this Olive Garden Meatball Parmigiana copycat irresistible.

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Course: Appetizer

Cuisine: Italian

Keyword: Olive Garden Recipes

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 6

Calories: 438kcal

Author: Stephanie Manley

Ingredients

Meatballs

• 1/4 cup whole milk
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1 pound ground chuck 80/20 blend is ideal for flavor and texture, but up to 70/30 works for juicier results
• 1/2 cup plain breadcrumbs
• 1 large egg beaten
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried parsley
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Marinara Sauce

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic cut into thick slices
• 1 14-ounce can tomato puree
• 1 14-ounce can diced tomatoes (use crushed if you prefer a smoother sauce)
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon dried basil
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon sugar optional, to balance the natural acidity of tomatoes; may be skipped if using San Marzano tomatoes

Topping

• 1 1/2 cups shredded Italian cheese blend
• 1/4 cup Italian breadcrumbs
• 1 tablespoon butter
• 1 tablespoon freshly chopped parsley

Instructions

• In a large mixing bowl, combine the milk, granulated garlic, and onion powder. Let this mixture sit for 5 minutes to allow the flavors to bloom before adding the rest of the ingredients for the meatballs. Gently mix until just combined; do not overmix or overwork the meat, as this can result in tough, dry meatballs.
• Cover the meat mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the breadcrumbs to soak up moisture.
• Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and spray it with nonstick spray, or line the baking sheet with parchment paper.
• Wet your hands with water or a little olive oil to prevent sticking and form the meat mixture into 1 1/2-inch meatballs. Don’t compact them too tightly.
• Place the meatballs on the prepared baking sheet and bake in the preheated oven until they reach an internal temperature of at least 165°F (74°C), about 10 to 15 minutes. Turn the meatballs midway through cooking for even browning.
• While the meatballs are baking, prepare the marinara sauce: Place a large saucepan (do not use cast iron, as tomato acidity may cause a metallic taste) over medium heat and allow it to warm up. Pour in the extra-virgin olive oil. When the oil is hot, add the garlic. Reduce the heat to medium-low, allowing the garlic to color slightly and become fragrant. Stir occasionally to prevent burning. Remove the sliced garlic from the oil with a slotted spoon and discard it.
• Carefully add the tomato puree and diced tomatoes to the pot. Be cautious as the pot can splatter if it’s too hot. Add the Italian seasoning, dried basil, red pepper flakes, salt, and ground black pepper and stir to combine. Bring the sauce to a slow simmer. Cover the pot and cook for at least 25 to 30 minutes, adjusting the heat if necessary to maintain a slow simmer. Simmering allows the flavors to develop, and longer simmering is even better.
• Taste the sauce. If it tastes too acidic, you can add some or all of the sugar to balance the natural acidity of the tomatoes.
• When the meatballs are done, remove them from the oven and reduce the oven temperature to 350°F (175°C).
• Spread a layer of the prepared marinara sauce in the base of an ovenproof dish. Distribute the baked meatballs over the sauce and spoon some additional marinara sauce over each meatball. Sprinkle the shredded Italian cheese blend evenly over the top.
• Bake for another 5 to 10 minutes, until the cheese is thoroughly melted and bubbly.
• While the cheese is melting, toast the Italian breadcrumbs in a pan with the butter until they smell nutty and begin to brown, stirring frequently so they do not burn. Remove the breadcrumbs from the pan.
• Remove the meatballs from the oven and sprinkle with the toasted breadcrumbs and chopped parsley.

Nutrition

Calories: 438kcal | Carbohydrates: 22g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1159mg | Potassium: 701mg | Fiber: 3g | Sugar: 7g | Vitamin A: 649IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 5mg