Kick off your Italian night with these tender and juicy Olive Garden Meatballs. This recipe is nothing like you’ve tried before since these meatballs are roasted with red wine and Italian seasoning. It comes together really quick and requires simple ingredients you probably already have in your pantry.
Mix all the meatballs ingredients one by one in a large mixing bowl until they are well combined. You might need to add more breadcrumbs for extra “stickiness”. We also recommend frying one meatball as a sample at this stage to taste and adjust the saltiness. Then, cover your meat mixture and transfer it to a chilled area to marinate for an hour.
Preheat your oven to 360 °F and grease a roasting tray.
When ready to fry, take your meat and shape it into meatballs with your preferred method. Then, arrange them neatly onto the roasting pan. Sear in the pan on medium-high heat for about 3 minutes, turning them over as they sear to get a nice color on each side. Note: turn the meatballs evenly but not too frequently.
Once fried, transfer your meatballs to the oven and roast until they are cooked through, for about 35 minutes. Afterwards, drain any excess oil if necessary.
Warm your marinara sauce and ladle it on top of the meatballs once they are ready. Garnish with some freshly chopped parsley and grated or powdered parmesan cheese. Note: if you like to make your own marinara sauce you can sear some minced garlic, and add tomato paste. Then, deglaze the pan with some red wine, add crushed tomatoes, and your tomato mixture. Serve and enjoy!