Name: Gordon Ramsay's Best Italian Meatballs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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

Jump to Recipe Print Recipe

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 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 what my family and I do eat all by themself on a plate with tomato sauce with sprinkled cheese on top.

My favorite pan to make meatballs with 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 foods with full, rich flavor, color, and crisp texture.

How to Make Gordon Ramsay Meatball Recipe

Don’t Overmix 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 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 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 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 Frying the Meatballs, add them to the sauce; after finishing cooking in the 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 59 votes

Course: SidesCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

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 a med-sized bowl, add the breadcrumbs, pour in just enough milk to cover, and Place aside to let breadcrumbs 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 and the 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.