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Maggiano's Meatball Recipe

Copycat Maggiano's Meatballs

A copycat of Maggiano's meatballs that are easy to make in bulk and freeze for later.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 20 ounces ground beef
  • 6-8 garlic cloves minced
  • egg
  • 8 tablespoons milk
  • 1/2 cup freshly grated Parmesan cheese
  • tablespoons parsley finely chopped
  • tablespoons fresh basil finely chopped
  • 3/4 cups seasoned bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

  1. Set oven to 350 degrees F.
  2. Add Parmesan, garlic, bread crumbs, salt, and pepper to a mixing bowl. Toss together with a fork, and then combine the ground beef, milk, egg, parsley, and basil. Use your hands to fold ingredients together.
  3. Use your hands to shape the mixture into meatballs, and set them on a tray or plate.
  4. In a skillet, add olive oil, and set the stove to medium-high heat. Once the oil is heated, add the meatballs to the skillet and cook until brown on the outside.
  5. Finish cooking by placing the meatballs on a baking sheet or dish, and put them in the oven for another 12 minutes.

Notes

  • If you plan to freeze the meatballs, let them cool after cooking them. Then, place them in a freezer-safe dish (aluminum or glass works best), and make sure it is sealed completely, whether it is with an air-tight lid or plastic wrap. You can keep them frozen for 90 days. For the best results, reheat them at 350 degrees in the oven or an air fryer.
  • Need ideas for dinner? Try the classic spaghetti and meatballs by combining your meatballs with cooked pasta and a can of your favorite spaghetti sauce, sprinkled with parmesan. You can also bake mini meatball subs by using Hawaiian rolls and layering them with meatballs, marinara sauce, and your choice of cheese.
  • For more Italian dishes, try our Olive Garden Alfredo recipe and Zuppa Toscana soup.