Main Dishescopykat
Olive Garden Meatballs Parmigiana
Tender meatballs topped with rich marinara, gooey cheese, and toasted breadcrumbs make this Olive Garden Meatball Parmigiana copycat irresistible.
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 30 min🔥 Cook: 55 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●baking sheet
- ●oven
- ●saucepan
- ●pot
- ●pan
📝 Preparation Steps
1
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.
teaspoon granulated garlic1/4garlic (cut into thick slices)2 cloves
2
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.
3
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.
4
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.
5
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.
6
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.
extra-virgin olive oil1 tablespoonteaspoon granulated garlic1/4garlic (cut into thick slices)2 cloves
7
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.
Italian seasoning1 teaspoonteaspoon Italian seasoning3/4salt1 teaspoon
8
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.
9
When the meatballs are done, remove them from the oven and reduce the oven temperature to 350°F (175°C).
10
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.
11
Bake for another 5 to ⏱️ 10 minutes, until the cheese is thoroughly melted and bubbly.
12
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.
butter1 tablespoon
13
Remove the meatballs from the oven and sprinkle with the toasted breadcrumbs and chopped parsley.
Nutrition Facts
calories
438 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1159 mg
protein Content
25 g
trans Fat Content
1 g
cholesterol Content
97 mg
carbohydrate Content
22 g
saturated Fat Content
9 g
unsaturated Fat Content
10 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...