Spaghetti and Meatballs - Olive Garden Copycat

This Olive Garden spaghetti and meatballs recipe is loaded with all the flavor we love in the original. Big meatballs and rich sauce? Yum!

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 529kcal

Author: Karin and Ken

Ingredients

Spaghetti Sauce

1 lb Spaghetti
1 tablespoon Olive oil
3 cloves garlic minced
2 tablespoon tomato paste
1 tablespoon red wine
1 can (8 oz) tomato sauce
1 can (28 oz) crushed tomatoes

Meatballs

1 lb ground beef
1 lb ground pork
2 large eggs
2 tablespoon grated parmesan
2 teaspoon garlic minced
¾ cup Italian bread crumbs
1 teaspoon fennel seeds
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon fresh parsley chopped

Garnish

Fresh Parsley chopped
Parmesan shredded

Instructions

Preheat the oven to 400 degrees.
Get out and measure your ingredients.
Add ground beef, sausage and eggs to large mixing bowl.
In a large mixing bowl, combine all ingredients for the meatballs. Mix well until thoroughly combined.
Add garlic, fennel, parmesan, pepper, Italian seasoning, salt, red pepper flakes and fresh parsley.
Add bread crumbs.
Using your hands mix until combined.
Preheat a skillet over medium high heat. Bring 4 cups of salted water to a boil.
Scoop the meatball mixture into ¼ cup sections. Roll each ¼ cup section between your palms to form into a tight ball.
Next, sear the meatballs on the hot skillet for 3 minutes, be sure to turn the meatballs as they sear.
Place the skillet into the oven onto the center rack. Bake for 15 minutes.
While the meatballs are baking, prepare the marinara sauce. Place a saucepan over medium heat. Add olive oil and swirl to coat the bottom of the pan. Next, add the minced garlic and cook until fragrant (30 seconds). Add the tomato paste and stir. Cook for 2 minutes.
Deglaze the pan with the red wine and allow the wine to start to reduce (about 2 minutes) Add the crushed tomatoes and tomato sauce. Stir to combine. Cover and lower the heat to low.
Cook the spaghetti noodles al dente according to package instructions (about 10 minutes) Drain.
Remove the meatballs from the oven and drain any drippings from the pan.
Add 2-3 ladles of sauce to the pan.
Stir to coat the meatballs.
Add spaghetti to remaining sauce and stir to coat.
Plate spaghetti and top with meatballs. Garnish with fresh shredded or grated parmesan and chopped parsley.
Serve.
Enjoy every bite!

Video

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