Olive Garden Spaghetti and Meatballs

There’s something magical about a steaming plate of spaghetti and meatballs that brings families together. I first tasted Olive Garden’s version during a college celebration dinner. I still remember how the perfectly seasoned meatballs and bright tomato sauce made an ordinary Tuesday feel special. While it might seem easier to heat frozen meatballs in jarred sauce, this homemade version captures that restaurant-quality experience that creates lasting memories around your dinner table.

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Why This Recipe Outshines Store-Bought Alternatives

This homemade version elevates spaghetti and meatballs from a basic weeknight dinner to a restaurant-worthy experience:

• Budget-friendly – Costs significantly less than restaurant dining
• Depth of flavor – The garlic-infused olive oil creates a rich base for the sauce
• Perfect balance – Red pepper flakes add just the right amount of heat to both components
• Superior texture – Homemade meatballs have a tender, juicy quality that frozen versions can’t match
• Customizable – Adjust seasonings to your family’s preference
• Make-ahead friendly – Components can be prepared in advance for easy assembly

Olive Garden Spaghetti and Meatballs Ingredients

For the Marinara Sauce:

• Olive oil – Creates the flavorful base for the sauce and helps carry the garlic flavor
• Garlic cloves – Infuse the oil with rich, aromatic flavor
• Tomato puree, canned – Provides smooth body and concentrated tomato flavor
• Diced tomatoes, canned – Adds texture and fresh tomato chunks to the sauce
• Italian seasoning blend – Delivers classic herb flavors in perfect proportion
• Dried basil – Enhances the sauce with its sweet, aromatic notes
• Red pepper flakes – Contribute a gentle heat that balances the acidity of the tomatoes
• Salt – Enhances all flavors and balances sweetness and acidity
• Freshly ground black pepper – Provides subtle warmth and depth
• Sugar – Optional; balances acidity if tomatoes are particularly tart

For the Meatballs:

• Ground chuck – The fat content in this beef cut (80/20) ensures juicy, flavorful meatballs
• Plain bread crumbs – absorb moisture and help bind ingredients while keeping the meatballs tender
• Whole milk – Creates softness and moisture when combined with bread crumbs
• Egg, beaten – Acts as a binder to hold the meatballs together
• Italian seasoning – Infuses the meat with classic Italian herb flavors
• Dried parsley – Adds color and subtle herbal notes
• Red pepper flakes – Provides gentle heat and depth of flavor
• Onion powder – Delivers savory onion flavor without the texture of fresh onions
• Granulated garlic – Adds garlic flavor that distributes evenly throughout
• Salt – Enhances flavors and helps bind proteins
• Freshly ground black pepper – Adds traditional spice and complexity
• Non-stick cooking spray or vegetable oil – Prevents meatballs from sticking during baking

To Finish the Dish:

• Spaghetti – The classic pasta choice that perfectly holds the sauce
• Parmesan cheese, grated – Adds rich, salty finish and creamy texture
• Fresh parsley, chopped – Provides bright color and fresh flavor contrast

How to Make It 

To cook the marinara sauce:

1. Heat the olive oil in a large stockpot or a dutch oven over medium heat.
2. Slice the garlic cloves and add them to the hot oil. Saute the garlic cloves until they are golden. Use a slotted spoon to remove them from the pot. Discard or save them for making garlic bread. 

3. Add the tomato puree and diced tomatoes to the pot. Be careful, as there may be a little splattering.
4. Use a wooden spoon to stir in the Italian seasoning, dried basil, red pepper flakes, salt, and freshly ground black pepper. 

5. Reduce the heat to low and cover the pot with a lid. Simmer for 30 minutes. At this point, you can start making the meatballs.
6. After 30 minutes, taste the sauce. If it is too tart, stir in some sugar and cook for a few more minutes. 

To make the meatballs:

1. Combine the meatball ingredients (ground beef, plain bread crumbs, whole milk, beaten egg, Italian seasoning, dried parsley, red pepper flakes, onion powder, granulated garlic, salt, and freshly ground black pepper) in a large bowl. 

2. Use your fingertips to incorporate all the ingredients together gently. Avoid squeezing the meat if you don’t want to wind up with dense meatballs.
3. Cover the mixing bowl with plastic wrap and stick it in the fridge for at least 30 minutes.
4. Finish with the marinara sauce while the meat mixture is in the fridge.
5. After the meat has been in chilling for 30 minutes, rplease emove it from the fridge, and preheat the oven to 425°F.
6. Line a baking sheet with parchment paper or aluminum foil and lightly coat the foil with non-stick cooking spray or oil.
7. Wet your hands. Form the meat mixture into balls about 1 1/2 inches in diameter and lay them on the prepared baking sheet.

8. Bake the meatballs in the oven until browned, about 10 to 15 minutes. Turn them halfway through the cooking time. Before removing them from the oven, use an instant-read thermometer to check that their internal temperature is at least 165°F. 

If you prefer pan-fried meatballs, you can fry them in a pan instead of baking them.

To finish the pasta and meatballs:

1. While the meatballs are in the oven, cook the spaghetti according to the package directions. 
2. Drain the pasta and add it to the warm sauce. Stir well.
3. Plate the spaghetti and top it with warm marinara sauce and two or three meatballs.
4. Garnish with chopped fresh parsley and grated parmesan cheese. 

Olive Garden Spaghetti and Meatballs

This copycat recipe delivers tender beef meatballs and a flavorful marinara sauce over perfectly cooked spaghetti for a memorable family meal.

5 from 6 votes

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Course: Main Course

Cuisine: Italian

Keyword: Olive Garden Recipes

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Chilling: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 4

Calories: 1029kcal

Author: Stephanie Manley

Ingredients

Meatballs

• 1 pound ground chuck
• ½ cup plain breadcrumbs
• ¼ cup milk
• 1 egg beaten
• 1 teaspoon Italian seasoning
• ½ teaspoon dried parsley
• ¼ teaspoon red chili flakes
• ½ teaspoon onion powder
• ¼ teaspoon granulated garlic
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Marinara Sauce

• 2 tablespoons olive oil
• 4 cloves garlic thick sliced
• 28 ounces canned tomato puree
• 28 ounces canned diced tomatoes
• 1½ teaspoons Italian seasoning blend
• ½ teaspoon dried basil
• ¼ teaspoon red chili flakes
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon sugar if needed

Spaghetti

• 1 box dry spaghetti

Serving

• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

• In a medium bowl, combine all the ingredients for the meatballs and gently mix until all is combined. Cover and refrigerate the mixture for at least 30 minutes.
• Meanwhile, to make the marinara sauce, add the olive oil to a large stainless-steel pot or Dutch oven over medium heat. When the oil is hot, add the sliced garlic. Cook until the garlic becomes soft, slightly translucent, and very fragrant. Remove the garlic from the pot.
• Add both cans of tomatoes, the Italian seasoning, dried basil, red chili flakes, salt, and ground black pepper and stir. Reduce the heat to low, place a lid on the pot, and simmer for 25 to 30 minutes. Taste the sauce. If it is too acidic, add ½ tablespoon of sugar. Taste it again, and add the remaining sugar if necessary.
• While the sauce is simmering, return to the meatballs: Preheat the oven to 425°F, line a rimmed baking sheet with foil, and spray the foil with non-stick spray.
• Remove the meat mixture from the refrigerator. Form the mixture into 1½-inch balls and place them on a baking sheet. Bake the meatballs for 10 to 15 minutes, or until they are browned and cooked through.
• While the meatballs are cooking, prepare the spaghetti according to the package directions.
• To serve, add the desired amount of pasta to a plate, spoon over the sauce, and top with meatballs. Sprinkle with grated Parmesan cheese and chopped parsley.

Nutrition

Calories: 1029kcal | Carbohydrates: 127g | Protein: 47g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2511mg | Potassium: 1926mg | Fiber: 11g | Sugar: 22g | Vitamin A: 1612IU | Vitamin C: 41mg | Calcium: 324mg | Iron: 11mg

What to Serve With It 

A garden salad lightly dressed with balsamic vinegar and oil and a couple of slices of garlic bread go well with this dish. Remember to serve a nice bottle of red wine. A Chianti’s medium body and higher acidity make it the perfect pairing for pasta and meatballs.

Storage and Meal Prep Tips

Refrigerator Storage:

• Sauce and Meatballs: Store together in an airtight container for up to 3 days
• Pasta: Store separately, tossed with a small amount of olive oil to prevent sticking
• Complete Portions: For grab-and-go lunches, portion sauce, meatballs, and pasta in microwave-safe containers

Freezer Storage:

• Sauce: Freezes beautifully for up to 3 months in airtight containers or freezer bags
• Meatballs: For best quality, freeze separately from sauce in a single layer on a baking sheet until solid, then transfer to freezer bags
• Make-Ahead Meatballs: Double the meatball recipe and freeze half for future quick meals

Reheating Methods:

Cook fresh pasta to serve with the reheated components

Stovetop Method (Best for Sauce and Meatballs):

• Thaw overnight in refrigerator if frozen
• Reheat in a covered saucepan over medium-low heat until warmed through, stirring occasionally
• Add a splash of water or broth if the sauce has thickened too much

Microwave Method (Quick Option):

• Place pasta, sauce, and meatballs in a microwave-safe dish
• Cover with a damp paper towel to prevent splattering and maintain moisture
• Heat on HIGH for 1½ minutes, stir, then heat for an additional 30-45 seconds until hot

Fresh Pasta Option:

• For best texture, reheat only the sauce and meatballs
• Cook fresh pasta to serve with the reheated sauce and meatballs

More Olive Garden Copycat Recipes

• Cheese Stuffed Shells
• Chicken and Shrimp Carbonara
• Chicken Parmesan
• Chicken Scampi
• Crispy Chicken Fritta
• Eggplant Parmigiana
• Formaggio Pizza
• Fried Mozzarella
• Shrimp Alfredo
• Steak Alfredo

Get recipes for Olive Garden homemade soups.

Favorite Italian Pasta Recipes

• Skillet Lasagna
• One Pot Chicken Alfredo
• Stuffed Manicotti

Check out more effortless Italian recipes and the best Olive Garden dishes on CopyKat!