Olive Garden Style Spaghetti and Meatballs with Marinara
A restaurant-style Italian classic featuring tender beef meatballs baked to perfection and served over al dente spaghetti with a rich, aromatic marinara sauce. The meatballs are seasoned with Italian herbs and chilled before baking for optimal texture, while the sauce develops deep flavor through slow simmering with garlic, herbs, and tomatoes. This family-friendly dish brings the beloved Olive Garden experience to your home kitchen, perfect for weeknight dinners or special occasions when you want comfort food that feels restaurant-quality.
Ingredients
- 1 pound ground chuckground beef1:1none
Similar flavor and texture
- ½ cup plain breadcrumbspanko breadcrumbs1:1noneadds gluten
Lighter texture
- 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
- 2 tablespoons olive oil
- 4 cloves garlic, thick sliced
- 28 ounces canned tomato puree
- 28 ounces canned diced tomatoes
- 1 ½ teaspoons Italian seasoning blend
- ½ teaspoon dried basil
- 2 teaspoons salt
- 1 tablespoon sugar, if needed(optional)
- 1 box dry spaghettifresh spaghetti1:1none
Cook for 2-3 minutes instead
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Combine all meatball ingredients in a medium bowl and gently mix until combined
- 2
Cover meatball mixture and refrigerate for at least 30 minutes
- 3
Add olive oil to a large stainless-steel pot or Dutch oven over medium heat
- 4
When oil is hot, add sliced garlic and cook until soft, translucent, and fragrant, then remove
- 5
Add both cans of tomatoes, Italian seasoning, dried basil, red chili flakes, salt, and black pepper to the pot
- 6
Reduce heat to low, cover, and simmer for 25 to 30 minutes
- 7
Taste sauce and add sugar if too acidic
- 8
Preheat oven to 425°F and line rimmed baking sheet with foil sprayed with non-stick spray
- 9
Form chilled meat mixture into 1½-inch balls and place on prepared baking sheet
- 10
Bake meatballs for 10 to 15 minutes until browned and cooked through
- 11
Cook spaghetti according to package directions
- 12
Serve pasta topped with sauce, meatballs, Parmesan cheese, and fresh parsley
Tips
Chilling the meatball mixture for 30 minutes helps them hold their shape better during baking and creates a more tender texture.
Taste the marinara sauce after simmering and add sugar gradually only if needed to balance acidity from the tomatoes.
Use a cookie scoop or your hands to form uniform 1½-inch meatballs for even cooking and professional presentation.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers. Store sauce and meatballs separately from pasta for best texture when reheating.
Meatballs can be formed and refrigerated up to 1 day ahead. Sauce can be made up to 2 days in advance and reheated before serving.
Serve immediately while hot. Provide extra Parmesan cheese and red pepper flakes on the side for individual preference.
Common Mistakes
Overmix meatball mixture to avoid tough, dense meatballs - mix just until combined
Skip chilling the meatball mixture to avoid meatballs falling apart during baking
Add sugar to sauce before tasting to avoid overly sweet marinara
Substitutions
Dairy-Free Swaps
General Alternatives
Cook for 2-3 minutes instead
FAQ
Can I freeze the meatballs?
Yes, cooked meatballs freeze well for up to 3 months. Freeze on a baking sheet first, then transfer to freezer bags. Thaw overnight and reheat in sauce.
What if I don't have Italian seasoning?
Make your own blend with equal parts dried basil, oregano, thyme, and rosemary. You can also use just dried basil and oregano as a substitute.
How long does the marinara sauce keep?
Homemade marinara sauce keeps in the refrigerator for up to 5 days or can be frozen for up to 6 months in freezer-safe containers.