Fazoli’s Italian Meatballs Recipe (Copycat) – Better Than the Restaurant

Fazoli’s Italian Meatballs are the side dish that turns a plate of spaghetti into a full meal. Big, tender, seasoned all the way through, and simmered in marinara until they soak up the sauce. Order them on the side, pile them on a Submarino, or drop them over a bowl of Fettuccine Alfredo for that half-and-half plate regulars swear by.

This copycat version gives you the same soft, juicy meatball you get at the restaurant, and because you control the meat, the seasoning, and the sauce, it comes out even better. Serve them over Fazoli’s spaghetti sauce with a batch of Fazoli’s breadsticks and you’ve recreated the whole tray.

Why This Recipe Works

• They stay soft, not dense. A panade (bread soaked in milk) keeps the meat tender and lets the meatballs hold onto moisture while they cook. This is the single biggest difference between restaurant-style meatballs and the tight, rubbery ones most home recipes produce.
• Beef and pork together. Beef alone tastes flat and dries out. Adding ground pork gives you the fat and richness that makes Fazoli’s meatballs taste the way they do.
• Bake first, then simmer. Baking browns the outside and sets the shape without any splattering. Finishing them in marinara for 15 minutes is what gets the sauce flavor deep into the meat.
• Seasoned like the restaurant. Parmesan, garlic, parsley, and Italian seasoning in the mix. No bland centers.

What Makes Fazoli’s Meatballs Different?

Fazoli’s serves their meatballs as a side of two or three, always in marinara, always oversized. They aren’t tiny cocktail meatballs and they aren’t the coarse, crumbly kind. They’re smooth, tender, about two inches across, and taste like the sauce has been cooked into them. This recipe hits all three of those marks: size, texture, and that simmered-in-sauce flavor.

Ingredients You’ll Need

You only need pantry staples and two kinds of ground meat. Here’s what goes into the mix and why each one matters:

Exact measurements are in the recipe card at the bottom of the post.

• Ground beef (80/20): The base of the meatball. Twenty percent fat is the sweet spot—leaner beef bakes up dry and crumbly.
• Ground pork: This is what gives the meatballs their richness and that soft, restaurant-style texture. Don’t skip it or swap it for more beef.
• Panko breadcrumbs: Lighter than regular breadcrumbs, so they soak up the milk without turning the meatballs gummy.
• Whole milk: Soaks into the panko to form a panade, the paste that keeps the meatballs tender and juicy. Whole milk works best, but 2% is fine.
• Grated Parmesan: Adds a salty, nutty depth that tastes like the restaurant. Use the finely grated kind so it disappears into the meat.
• Egg: Binds everything together so the meatballs hold their shape in the sauce.
• Fresh garlic: Three cloves, minced fine. Fresh garlic gives a sharper flavor than garlic powder, though you can use 1 teaspoon of powder in a pinch.
• Fresh parsley: Brightens the flavor and gives the meatballs those classic green flecks. Flat-leaf is best.
• Italian seasoning: One tablespoon covers the oregano, basil, and thyme in a single scoop.
• Kosher salt and black pepper: Season the meat generously. Meatballs need more salt than you’d think because they’re served in sauce.
• Crushed red pepper flakes (optional): A small pinch for a little background warmth. Leave it out for kids.
• Marinara sauce: Four cups for simmering. Use a good jarred sauce or a batch of homemade Fazoli’s spaghetti sauce for the most authentic flavor.
• Extra Parmesan and parsley: For topping before serving.

How to Make Fazoli’s Italian Meatballs

Step 1: Make the panade. In a large bowl, stir together the panko and milk. Let it sit for 5 minutes until the crumbs are soft and have soaked up all the milk.

Step 2: Mix the meat. Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes to the bowl. Mix with your hands just until everything is evenly combined. Stop as soon as it comes together. Overmixing is what makes meatballs tough.

Step 3: Shape. Preheat the oven to 400°F and line a baking sheet with parchment. Scoop the mixture into 12 equal portions (about 1/4 cup each) and roll into balls roughly 2 inches across. Wet your hands with cold water if the mixture sticks.

Step 4: Bake. Arrange the meatballs on the sheet with a little space between them. Bake for 18–20 minutes, until browned on the outside and the centers reach 160°F.

Step 5: Simmer in sauce. While the meatballs bake, warm the marinara in a large skillet or Dutch oven over medium-low heat. Transfer the baked meatballs into the sauce, cover, and simmer gently for 15 minutes, turning once, so the meatballs absorb the sauce.

Step 6: Serve. Spoon the meatballs and sauce over pasta or into a hoagie roll. Top with extra Parmesan and parsley.

Tips for the Best Copycat Meatballs

• Don’t skip the milk soak. Dry breadcrumbs pull moisture out of the meat. Soaked breadcrumbs put moisture in. This is the tender-meatball secret.
• Use a cookie scoop. A 1/4-cup scoop keeps every meatball the same size so they all finish cooking at the same time.
• Keep the sauce at a bare simmer. A rolling boil will break the meatballs apart. You want gentle bubbles.
• Use a thermometer. 160°F in the center means done. Pull them at 155°F if you want to lean on carryover heat during the simmer.
• Make them ahead. Baked meatballs keep in the fridge for 3 days before simmering. They actually taste better the second day.

Variations

• Meatball Sub (Submarino-style): Split a hoagie roll, add 3 meatballs with sauce, top with sliced provolone, and broil 2 minutes until the cheese melts.
• Meatballs and Alfredo: Fazoli’s regulars order meatballs over fettuccine Alfredo. Make a batch of Fazoli’s Alfredo sauce, toss with fettuccine, and top with two saucy meatballs for the half-and-half plate.
• Spicy Meatballs: Bump the red pepper flakes up to 1 teaspoon and swap half the pork for hot Italian sausage.
• Turkey Meatballs: Use 1 1/2 pounds ground turkey (93/7) and add 1 tablespoon olive oil to the mix to keep them from drying out.
• Slow Cooker: Bake as directed, then transfer to a slow cooker with the marinara and cook on low for 2–3 hours. Perfect for parties.

What to Serve With Fazoli’s Meatballs

• Spaghetti tossed with Fazoli’s spaghetti sauce
• Warm garlic Fazoli’s breadsticks for dipping
• A side salad with Italian dressing
• For a creamy option, Fazoli’s Chicken Broccoli Penne makes a great second main for a crowd

Storage and Reheating

• Refrigerator: Store meatballs in their sauce in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatballs in sauce for up to 3 months. Or freeze baked meatballs without sauce on a sheet pan, then bag them; drop them frozen into simmering sauce and cook 25 minutes.
• Reheat: Warm gently in a covered skillet with the sauce over medium-low heat, or microwave in 60-second bursts until hot in the center.

Frequently Asked Questions

Can I fry the meatballs instead of baking? Yes. Brown them in 2 tablespoons of olive oil over medium-high heat, turning every 2 minutes until all sides are crusted, about 8 minutes. Then simmer in sauce for 20 minutes to finish cooking through. Baking is easier and less messy, which is why it’s the default here.

Can I use only ground beef? You can, but the meatballs will be leaner and slightly firmer. If you go all-beef, use 80/20 and add 1 tablespoon olive oil to the mix.

Why are my meatballs falling apart? Either the mixture was too wet or the sauce was boiling too hard. Make sure the panko fully absorbs the milk before mixing, and keep the sauce at a gentle simmer.

Can I make these in the air fryer? Yes. Air fry at 375°F for 10–12 minutes, shaking the basket halfway through, then finish in the sauce as directed.

How many meatballs does this make? Twelve 2-inch meatballs, which serves 4 as a main with pasta or 6 as a side.

Can I double the recipe? Easily. Use two baking sheets and rotate them halfway through baking.

More Fazoli’s Copycat Recipes

• Easy Copycat Fazoli’s Alfredo Sauce
• Easy Fazoli’s Breadsticks Recipe (Copycat – Better Than the Restaurant)
• Fazoli’s Spaghetti Sauce Recipe
• Fazoli’s Chicken Broccoli Penne (Copycat Recipe!)
• Easy Fazoli’s Toasted Ravioli
• Fazoli’s Baked Spaghetti Recipe (Copycat)