We both really, really enjoyed this copycat recipe of Old Spaghetti Factory meatballs. To begin with, they were super-easy to make. Second, the recipe makes a good-sized batch of meatballs, perfect for keeping on-hand during the colder months. We actually doubled the recipe so we’d have plenty around for quick dinners or even lunches. Last, they of course taste fantastic! Super tender meatballs with basic, simple flavors. We were able to make these with ingredients we already had on hand. Nothing fancy going on here, just great meatballs!
Everyone Loves Great Meatballs
You don’t have to make the tomato sauce for these copycat recipe of the Old Spaghetti Factory meatballs if you don’t want to. You can use any tomato-based sauced that you want. Or cream sauce for that matter. The meatballs are great anywhere you need, well, meatballs of course! They are completely cooked when they come out of the oven, ready for pasta, pizzas or sub sandwiches!
Grilled To Perfection
You don’t have to bake the meatballs. They’re absolutely fantastic grilled. I like to cook them on my charcoal grill. I mound up lit charcoal in the middle of the grill. Then I arrange the meatballs around it, in a big circle. I close the lid and let them cook for 10 or so minutes. Then I rotate them so the tops become the bottoms and vice-versa. Close the lid and cook another 10-15 minutes or until they reach 165 F. I test several of them, poking a thermometer all the way in, to be sure.
They can also be cooked on a gas grill. I like to sear them over direct heat then move them to indirect heat to finish cooking. That can take 10-20 minutes depending on how long I seared them.
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Also try my meatloaf meatballs and my super-yummy Swedish meatballs.
Old Spaghetti Factory Meatballs (Copycat Recipe)
Ingredients
- ⅓ cup onion finely chopped
- 1 tablespoon garlic minced
- 3 tablespoons parsley finely chopped
- 1 cup bread crumbs
- 1 large egg
- ½ cup cold water
- 2 tablespoons olive oil
- 1 ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon ground nutmeg
- 2 ½ pounds ground beef
- 30 ounces tomato sauce divided
- your favorite pasta cooked, for serving
Instructions
- Place onion, garlic, parsley and bread crumbs into a food processor. Process for 30 seconds, scraping down the sides as needed.
- Break the egg into a large bowl and whisk. Add the water, olive oil, salt, pepper and nutmeg and whisk until well combined.
- Add the bread mixture to the bowl and stir with a spatula.
- Crumble in the ground beef. Using your hands, mix thoroughly until the bread crumb mixture is distributed evenly throughout.
- Preheat oven to 425 F.
- Line a large baking sheet with foil. Spray lightly with non-stick spray. Add 1/4 cup of the tomato sauce to the bottom of the pan.
- Using an ice scream scoop, scoop a portion of the meat into the palm of your hand and form into a ball about the size of a golf ball. Try to keep the meatballs all about the same size so that they cook evenly. Transfer to the baking pan but do not let the meatballs touch each other.
- Bake for 15 minutes. Using a fork or spatula, break the meatballs lose of the pan if they are sticking.
- Bake another 10 minutes or until meatballs reach 165 F.
- Heat the tomato sauce in a large skillet. Season with salt and pepper and heat until just simmering.
- Add the meatballs and cover and simmer for 2 minutes.
- Serve meatballs over pasta with some of the tomato sauce.
Notes
Nutrition
Nutritional values are approximate.
