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 deliver an abundance, aromatics, and with the added romano makes these meatballs extremely tasty, along with some milk added assures they’re moist and super tender.

These meatballs are precisely what you crave stacked high onto your spaghetti or any pasta as a matter of fact. They can also be used when you want to make a meatball sub sandwich, or, as what I and my family do, eaten all by themself in a plate with tomato sauce with sprinkled cheese on top.

How to Make Gordon Ramsay Meatball Recipe

Don’t Overmixing the ground beef and pork mixture; it will make meatballs too dense and hard. It may not be the most pleasant, but it very important to mix and form the meatballs with your hands. 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 to the mixing bowl so that it blends more evenly.

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

Step 2. Start making the sauce, by heating the 2 tablespoons of olive oil in a fry-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 this 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 the 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 as to not overcrowd, Fry until golden.

Step 6. After Frying the Meatballs add them to the sauce, after finishing cooking in sauce 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 32 votes
Course: SidesCuisine: Italian
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

These meatballs are precisely what you crave stacked high onto your spaghetti or any pasta as a matter of fact. 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 med-sized bowl add the breadcrumbs, then pour in just enough milk to cover and Place aside to letting breadcrumbs to soak. Pre-Heat oven at 350°F.
  • Start making the sauce, by heating the 2 tablespoons of olive oil in a fry-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 along with the basil, oregano and some seasoning this 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.
  • 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 the 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 oil is hot, start frying the meatballs, in batches of 4-5 as to not overcrowd, Fry until golden.
  • After Frying take the Meatballs and 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


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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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