Copycat Old Spaghetti Factory Meatballs

Super tender meatballs with basic, simple flavors.

Course Main

Cuisine American

Keyword copcyat, meatballs

Prep Time 15

Cook Time 20

Servings

Calories 456kcal

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.