These Old Spagetti Factory meatballs are a nostalgic tribute to comfort food at its finest. Inspired by the bold flavors of classic fast-food joints but elevated with fresh herbs and a hint of nutmeg, these meatballs are tender, juicy, and deeply flavorful. The secret lies in the finely chopped onion and garlic mixed with fresh bread crumbs, creating a moist interior that binds perfectly. Simmered briefly in a warm tomato sauce, they absorb just enough tangy sweetness to balance the rich lean ground chuck. Perfect for a cozy weeknight dinner served over spaghetti or rice, or as hearty appetizers for game day gatherings. They’re easy to make from scratch and always disappear fast.
Meatballs (from the Old Spagetti Factory)
Description
These Old Spagetti Factory meatballs are a nostalgic tribute to comfort food at its finest. Inspired by the bold flavors of classic fast-food joints but elevated with fresh herbs and a hint of nutmeg, these meatballs are tender, juicy, and deeply flavorful. The secret lies in the finely chopped onion and garlic mixed with fresh bread crumbs, creating a moist interior that binds perfectly. Simmered briefly in a warm tomato sauce, they absorb just enough tangy sweetness to balance the rich lean ground chuck. Perfect for a cozy weeknight dinner served over spaghetti or rice, or as hearty appetizers for game day gatherings. They’re easy to make from scratch and always disappear fast.Ingredients
Directions
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Combine chopped onion, garlic, parsley, and bread crumbs in a food processor and pulse for 30 seconds until finely mixed.
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In a 3-quart bowl, break the egg and whisk well. Add the water, olive oil, salt, pepper, and nutmeg to the egg and whisk until fully combined.
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Add the bread crumb mixture to the egg mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture binds together tightly.
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Preheat the oven to 425 degrees F. Using a medium-sized ice cream scoop, scoop out portions of the meat mixture onto a lightly oiled jelly roll pan. Roll each portion in the palm of your hand until tight and solid, forming meatballs about the size of a golf ball.
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Pour 1/4 cup of water into the pan with the meatballs. Place in the oven and bake for 15 minutes. Remove from the oven and loosen the meatballs with a spatula. Return to the oven for an additional 10 minutes, or until cooked through. Drain any excess liquid.
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Meanwhile, heat the tomato sauce in a large skillet over medium heat. Add the cooked meatballs to the sauce and simmer for 2 minutes to allow them to absorb the flavor.
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Serve hot over pasta or rice.
Note
For a richer sauce, substitute the plain tomato sauce with a homemade marinara or a high-quality jarred sauce with added herbs.
Meatballs can be baked in advance and reheated in the sauce when ready to serve.
Adjust salt based on the sodium content of your tomato sauce.
