Aside from their signature breadsticks and their creamy zuppa toscana, one of Olive Garden’s most iconic dishes is their meatballs. Sauced in bright marinara and perched atop a glossy mound of spaghetti, they transform into a showstopping entrée that still manages to deliver those down-home comfort food vibes.
One distinctive characteristic of an Olive Garden meatball is its savory, almost porky flavor. It’s a surprise to discover that, according to Olive Garden’s official nutritional information, these meatballs contain ZERO pork. The secret to that flavor is actually a judicious dose of Italian seasoning. Italian seasoning contains marjoram, sage, and thyme: dried herbs commonly found in breakfast sausage, which, when combined with black pepper and onion powder, trick our taste buds into believing we’re actually eating pork.
The other equally important player here is the sauce. Olive Garden’s marinara is heavy on the basil, and while it might be slightly sweeter than we’re used to, that extra sweetness balances well against the savory meatballs. We usually prefer to make our sauces with whole peeled canned tomatoes, but here we went with diced in an effort to achieve the smaller chunks of tomato and relatively lighter body that Olive Garden’s marinara has.
This recipe isn’t long or difficult, but you can bake the meatballs ahead of time and refrigerate them for up to 3 days, or even freeze them in an airtight bag for up to 1 month. The sauce can also be made 5 days in advance and stored in the refrigerator.
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