We both really enjoyed these copycat 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!
You don’t have to make the tomato sauce for these copycat 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!
Also try my meatloaf meatballs.
Copycat Old Spaghetti Factory Meatballs
- 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
- your favorite pasta cooked, for serving
- 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 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.
Nutritional values are approximate.