Gordon Ramsay’s Best Italian Meatballs

If you’re looking for a truly, dummy-proof Italian meatball recipe, your search is over. These Gordon Ramsay Meatballs are traditional Italian meatballs at their best. A mixture of beef and pork delivers an abundance, aromatics, and the added romano makes these meatballs extremely tasty, along with some milk added assures they’re moist and super tender.

These meatballs are what you crave stacked high on your spaghetti or any pasta. You can also use the meatballs can also be used to make a meatball sub sandwich or what my family and I eat all by ourselves on a plate with tomato sauce with sprinkled cheese on top.

My favorite pan to make meatballs is a Non-Stick Fry Pan from All-Clad Safe, a PFOA-free Non-Stick Fry Pan at Amazon. Great for cooking at higher heat with oils to develop full, rich flavor, color, and crisp texture.

What’s The Secret To Good Meatballs?

The secret to a perfect meatball is to add 50 percent meat and 50 percent breadcrumbs ratio. But the true secret is day-old bread soaked in milk or water to give it a light texture. When pork, beef, or veal are cooked for too long, they become tough, but adding bread in meatball mix keeps them from getting tough and rubbery.

Why Do You Add Milk to Meatballs?

For moisture and flavor, milk adds flavor to your meatballs, whereas water adds only liquid. While many people think the eggs add moisture, they act as a binding agent to combine the meat, breadcrumbs, cheese, and herbs.

How to Make Gordon Ramsay Meatball Recipe

Don’t Overmix the ground beef and pork mixture; it will make meatballs too dense and complex. It may not be the most pleasant, but mixing and forming the meatballs with your hands is very important. It will help you combine all the added ingredients quickly and gently handly when from the meatballs. I also suggest whisking the eggs before placing them in the mixing bowl to blend more evenly.

Step 1. In a med-sized bowl, add the breadcrumbs, pour in just enough milk to cover, and Place aside to let breadcrumbs soak preheat oven at 350°F.

Step 2. Start making the sauce by heating the 2 tablespoons of olive oil in a frying pan and lightly fry the chopped shallots, pepper, and garlic for about 2-3 minutes until translucent and soft.

Step 3. add the 2 14oz cans of tomatoes along with the basil, oregano, and some seasoning with a splash of white wine to deglaze the pan. Let the tomato sauce slowly simmer for about 10-15 minutes so its sauce can reduce and thicken.

Step 4. As the sauce is simmering, make the meatballs. Place the ground pork and beef into a large-sized mixing bowl and now the chopped garlic, Parmesan, and parsley. Now with your hands, Press the breadcrumbs and takeout the excess milk, and add them to the mixing bowl with ground meats. Thoroughly mix, working with your hands, then season meatballs with salt and pepper.

Step 5. Start Shaping the blend into balls the size of a golf ball, dust them with the flour. Now in a frying pan, heat the olive oil. When the oil is hot, start frying the meatballs in batches of 4-5 not to overcrowd; Fry until golden.

Step 6. After Drying the Meatballs, add them to the sauce; after finishing cooking, place meatballs into a casserole dish. Put casserole dish in a 350°F preheated oven and bake for an additional 10 minutes. Serve with your favorite pasta as a side dish or with a light salad.

Gordon Ramsay’s Best Italian Meatballs

3 from 66 votes

Course: SidesCuisine: Italian

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

These meatballs are what you crave stacked high on your spaghetti or any pasta. They can also be used when you want to make a meatball sub sandwich

Ingredients

• 3 tablespoon fine white breadcrumbs

• 5 ounces milk, to soak

• 2 tablespoon olive oil

• 2, peeled shallots and finely diced

• 2 cloves of garlic, chopped

• red pepper, finely sliced

• 1 ounce of dry white wine

• 2 14 oz. cans of chopped tomatoes

• Small bunch of basil

• 1 tablespoon chopped oregano

• Sea salt and freshly ground black pepper

• ½ Pound Ground beef

• ½ Pound Ground pork

• 3 garlic cloves, peeled and halved

• A bunch of Italian flat-leaf parsley

• 2 tablespoons freshly grated Italian Romano cheese, plus some extra to serve

• 1 tablespoon olive oil

• Flour to dust meatballs before frying

Directions

• In a med-sized bowl, add the breadcrumbs, pour in just enough milk to cover, and Place aside to let breadcrumbs soak preheat oven at 350°F.
• Start making the sauce by heating the 2 tablespoons of olive oil in a frying pan and lightly fry the chopped shallots, pepper, and garlic for about 2-3 minutes until translucent and soft.
• Add the 2 14oz cans of tomatoes, basil, oregano, and some seasoning with a white wine splash to deglaze the pan. Let the tomato sauce slowly simmer for about 10-15 minutes so its sauce can reduce and thicken.
• As the sauce is simmering, make the meatballs. Place the ground pork and beef into a large-sized mixing bowl and now the chopped garlic, Parmesan, and parsley. Now with your hands, Press the breadcrumbs and takeout the excess milk, and add them to the mixing bowl with ground meats. Thoroughly mix, working with your hands, then season meatballs with salt and pepper.
• Start Shaping the blend into balls the size of a golf ball, dust them with the flour. Now in a frying pan, heat the olive oil. When the oil is hot, start frying the meatballs in batches of 4-5 not to overcrowd; Fry until golden.
• After drying, take the Meatballs, add them to the sauce and then shift them to a casserole dish. Place in a 350°F preheated oven and bake for 10 minutes. Serve with your favorite pasta as a side dish or with a light salad.

Recipe Video

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

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