In the Mythical Kitchen episode “Benny Blanco Eats $350 Olive Garden Spaghetti and Meatballs,” musician and foodie Benny Blanco partners with the team behind Justine and Mythical Kitchen to elevate Olive Garden’s staple—spaghetti and meatballs—with a luxurious twist. What begins as a comfort-food favorite becomes an upscale culinary adventure.
Benny Blanco, widely known for his chart-topping music, steps into the kitchen in this unique collaboration. Joined by seasoned Mythical Kitchen chefs, he brings humor, personality, and genuine appetite to the cooking process—a recipe for engaging entertainment.
Premium Ingredients for a Classic Dish
What makes this version expensive? The Mythical Kitchen team sources high-quality Wagyu beef for meatballs, premium Italian imports for pasta, San Marzano tomatoes, and artisan cheeses. These upgrades transform the classic Olive Garden dish into a gourmet statement without losing its comforting soul.
- Meatballs & Sauces
The meatball mix includes Wagyu beef, seasoned carefully, formed into sizeable spheres, and seared for flavor before finishing in a slow-cooked tomato sauce. The sauce itself is multilayered—built from slow-simmered tomato purée, fresh garlic, onions, and perhaps a splash of red wine for depth. - Pasta Perfection
The spaghetti is cooked al dente, then gently tossed in the sauce to infuse flavor into every strand. Instead of a simple sprinkle, the team finishes with a lavish dusting of grated Parmesan and a drizzle of extra-virgin olive oil. - Presentation
Each plate is meticulously staged: a generous nest of pasta, two or three sizable Wagyu meatballs, sauce ladled on top, and the final garnish—microgreens or fresh basil—for color and freshness.
Gourmet Spaghetti and Wagyu Meatballs
Inspired by Benny Blanco’s Mythical Kitchen Experience
Serves: 4 | Prep Time: 30 mins | Cook Time: 1 hour
Ingredients
For the Meatballs:
- 1 lb Wagyu ground beef (or high-quality ground beef)
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Olive oil, for searing
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 oz) San Marzano tomatoes, crushed
- 1 tbsp tomato paste
- 1/4 cup dry red wine (optional, but recommended)
- Salt, pepper, and sugar to taste
- Fresh basil for garnish
For the Pasta:
- 12 oz artisanal spaghetti
- Salted water, for boiling
Garnish:
- Extra Parmigiano-Reggiano
- Fresh basil or microgreens
- Drizzle of extra virgin olive oil
Instructions by Benny Blanco
- Make the Meatballs
In a large bowl, combine Wagyu beef, cheese, breadcrumbs, garlic, egg, parsley, salt, and pepper. Gently mix until just combined. Roll into large meatballs (about the size of a golf ball). - Sear the Meatballs
In a large skillet, heat olive oil over medium-high heat. Sear meatballs on all sides until browned but not fully cooked through. Set aside. - Prepare the Sauce
In the same skillet or a clean pot, heat 2 tbsp olive oil. Sauté onion until translucent, then add garlic and cook until fragrant. Stir in tomato paste, crushed tomatoes, and wine. Season with salt, pepper, and a pinch of sugar. Simmer for 15 minutes. - Finish the Meatballs
Add the seared meatballs to the sauce. Cover and simmer gently for 30 minutes until meatballs are cooked through and flavors meld. - Cook the Pasta
In a large pot of salted water, cook spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain. - Combine and Serve
Toss pasta in the sauce or plate it with meatballs on top. Garnish with fresh basil, extra cheese, and a drizzle of olive oil.
Serving Tip:
Pair with a glass of red wine and serve with crusty bread for the full gourmet effect.
As Benny Blanco tastes the elevated dish, his genuine reaction shines: delight, surprise, and approval. He acknowledges how important quality ingredients and skillful cooking can be, even when reinventing something as down-to-earth as Olive Garden spaghetti and meatballs. This humble dish gets a high-end makeover without sacrificing its comforting roots.
