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Meatballs Parmigiana

Olive Garden Meatballs Parmigiana

$11.49 1,040 cal Appetizers

Five hearty meatballs baked in homemade marinara, topped with melted Italian cheeses and toasted breadcrumbs.
Olive Garden Menu View on OliveGarden.com

About This Dish

Meatballs Parmigiana at Olive Garden is a hearty appetizer priced at $11.49, delivering five large meatballs baked in homemade marinara, topped with melted Italian cheeses and toasted breadcrumbs. The dish totals 1,040 calories with 83 grams of fat and 2,800 milligrams of sodium — substantial enough to function as a shared starter for 2 to 3 guests or a light solo entrée. The meatballs are made with seasoned ground beef seasoned with Parmesan, herbs, and breadcrumbs, then baked rather than fried, which keeps the interior moist while the marinara and cheese topping adds richness.

The baked, cheese-topped format distinguishes this from standard meatball appetizers. The toasted breadcrumb cap on top adds texture while the cheese melts into the marinara, creating a layered sauce that pulls apart with each meatball rather than sitting separately underneath. It is one of the most satisfying starters on the Olive Garden menu for guests who want a substantial, protein-forward first course before a pasta entrée.

Nutrition Facts

Per serving

1040 Calories
83g Total Fat
2800mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Meatballs Parmigiana at Home?

Prep: 15 min Cook: 25 min Total: 40 min Easy

The meatballs at Olive Garden are baked, not fried, which is the detail most home cooks miss when attempting a copycat. Pan-fried meatballs develop a crust on the outside that prevents the marinara from penetrating during baking. Baked meatballs stay more porous and absorb the sauce, which is what gives the Olive Garden version its juicy, deeply flavored interior.

The breadcrumb-to-meat ratio is important for the right texture. Too few breadcrumbs and the meatballs are dense and compact. Too many and they fall apart in the sauce. The recipe uses approximately 1/4 cup of breadcrumbs per pound of beef, which produces a meatball that is firm enough to hold its shape but tender enough to cut cleanly with a fork.

Ingredients

4 servings

Meatballs

Topping

Instructions

0 / 4

  1. Preheat oven to 375F. Combine all meatball ingredients and mix gently until just combined. Do not overwork the mixture.

    5 min

    Overworking the meat causes dense, tough meatballs. Mix only until the breadcrumbs and seasonings are distributed evenly.

  2. Form into 10 equal balls roughly 2 inches in diameter. Nestle them snugly in a baking dish filled with marinara sauce.

    7 min

  3. Mix breadcrumbs with melted butter. Top each meatball with shredded mozzarella, then scatter seasoned breadcrumbs over the top.

    3 min

  4. Bake uncovered for 22 to 25 minutes until meatballs reach 165F internally and the cheese is golden and bubbly.

    25 min

Pro Tips

  • Use 80/20 ground beef. Leaner beef produces dry, bland meatballs. The fat renders into the sauce during baking and carries the flavor.
  • Wet your hands with cold water before forming meatballs. The cold water prevents the meat from sticking and produces rounder balls.
  • Make the meatballs a day ahead without the cheese topping. Refrigerate in the sauce overnight, add the cheese and breadcrumbs, then bake fresh.

Variations

Beef and Pork Mix

Substitute half the ground beef with ground pork for a more tender, juicier meatball with a slightly different flavor profile.

Turkey Meatballs

Replace ground beef with ground turkey for a lighter version. Add 1 tablespoon of olive oil to the mixture to compensate for the lower fat content.

Serving Ideas

  • Serve directly from the baking dish as a shared appetizer
  • Pair with garlic breadsticks for scooping up the marinara
  • Leftovers can be sliced and used as a sandwich filling with fresh mozzarella and basil
  • A glass of Chianti Classico pairs perfectly with the beef and tomato combination

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Find Meatballs Parmigiana Near You

Visit one of Olive Garden's 900+ locations to enjoy the Meatballs Parmigiana at $11.49.

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Frequently Asked Questions

Meatballs Parmigiana is priced at $11.49 per order. The dish includes five meatballs baked with marinara, Italian cheeses, and toasted breadcrumbs. Prices vary slightly in New York, Alaska, and California.
The full order of Meatballs Parmigiana contains 1,040 calories with 83 grams of fat and 2,800 milligrams of sodium. Shared among two guests, each person receives approximately 520 calories from this appetizer.
The meatballs are made with seasoned ground beef mixed with Italian breadcrumbs, Parmesan cheese, eggs, garlic, and fresh herbs. They are formed into large balls and baked in marinara sauce rather than pan-fried, which keeps the interior moist and tender while the exterior holds its shape.
Combine ground beef with Italian breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian herbs, salt, and pepper. Form into 2-inch balls. Nestle in marinara sauce in a baking dish, top with shredded mozzarella and seasoned breadcrumbs, and bake at 375F for 25 minutes until the meatballs are cooked through and the cheese is golden.
Yes, Olive Garden meatballs can be added to most pasta dishes for an additional charge. The standard Spaghetti with Meat Sauce catering pan can be upgraded with meatballs, which increases the calorie count from 2,840 to 4,550 calories for the full pan.