gordon ramsay's meatball craft the perfect bite every time

Gordon Ramsays Meatball Guide: Can You Make Them As Good As The MasterChef?

Gordon Ramsay’s Meatballs has its share of lessons and a few blunders. Take it from someone who’s been there: not all ground meats are created equal. Mixing beef and pork? A surefire way for flavorful depth, but trying to go all-beef left my meatballs wanting more. And let’s talk breadcrumbs too little, and your meatballs are denser than a black hole; too much, and they’re closer to meatloaf balls. Finding that balance is key.

Another tip from the trenches: don’t skimp the seasoning. Those tiny specs of salt, pepper, and herbs might seem small, but they ensure your dish sings. Also, remember to cook those meatballs gently in the sauce. Patience truly is a virtue when simmering them into tender perfection. Trust this process, and you’ll soon be dishing out meatballs so good that your guests might think Gordon himself rolled up his sleeves in your kitchen.

Gordon Ramsay Meatballs Recipe

Gordon Ramsay Meatballs Recipe

Chef Gordon Ramsay’s Traditional Italian meatballs combine quality ingredients like ground beef and pork with culinary excellence to create the ultimate comfort food.

3.8 from 119 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Cook Mode

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Ingredients

  • For the Meatballs
  • 3 tablespoons fine white breadcrumbs

  • 5 ounces milk (to soak the breadcrumbs)

  • 1/2 lb ground beef

  • 1/2 lb ground pork

  • 3 garlic cloves, peeled and halved

  • A bunch of Italian flat-leaf parsley, finely chopped

  • 2 tablespoons freshly grated Italian Romano cheese

  • Salt and freshly ground black pepper to taste

  • Flour for dusting meatballs

  • 1 tablespoon olive oil for frying

  • For the Sauce
  • 2 tablespoons olive oil

  • 2 shallots, peeled and finely diced

  • 2 cloves garlic, chopped

  • 1 red pepper, finely sliced

  • 1 ounce dry white wine

  • 2 cans chopped tomatoes

  • A small bunch of basil, chopped

  • 1 tablespoon chopped oregano

  • Salt and freshly ground black pepper to taste

  • To Serve
  • Extra grated Italian Romano cheese

Directions

  • Prepare the Meatballs:
  • In a bowl, soak the breadcrumbs in milk.
  • Combine the soaked breadcrumbs, ground beef, pork, halved garlic cloves, chopped parsley, and grated Romano cheese in a large mixing bowl. Season with salt and pepper.
  • Mix the ingredients until well combined. Form the mixture into small meatballs.
  • Lightly dust the meatballs with flour.
  • Cook the Meatballs:
  • Heat 1 tablespoon of olive oil in a skillet over medium heat.
  • Add the meatballs and cook until browned on all sides. Remove and set aside.
  • Make the Sauce:
  • In the same skillet, heat 2 tablespoons of olive oil.
  • Add the diced shallots, chopped garlic, and sliced red pepper. Cook until softened.
  • Deglaze the pan with the dry white wine, scraping up any browned bits.
  • Add the canned tomatoes, basil, and oregano. Bring to a simmer.
  • Return the meatballs to the skillet, cover, and let them simmer in the sauce for about 20-30 minutes.
  • Serve the meatballs hot with a sprinkle of extra-grated Romano cheese.
  • Accompany with pasta, bread, or as desired.

Recipe Video

Notes

FAQs

Is it better to bake or pan-cook meatballs?

The choice between baking or pan-cooking meatballs largely depends on personal preference and the specific recipe. Baking offers a hands-off approach, allowing for even cooking and less fat since excess can drain off. Pan-cooking provides a more flavorful crust but requires more attention to prevent burning and achieve even cooking. Ultimately, both methods can yield delicious results, with the decision often regarding texture preference and convenience.

What do you put in meatballs so they don’t fall apart?

Incorporate binders such as breadcrumbs and eggs into your mixture to ensure meatballs don’t fall apart. Breadcrumbs absorb moisture, providing structure, while eggs act as glue, holding the meatballs together. Proportions vary, but a common ratio is about 1/4 cup of breadcrumbs and one egg per pound of meat. Adjusting the mixture to achieve consistency is key for cohesive, tender meatballs that hold their shape during cooking.

What are traditional Italian meatballs made of?

Traditional Italian meatballs, known as “polpette,” are typically made from a mix of ground meats, such as beef, veal, and pork, blended with ingredients like bread soaked in milk or water, eggs, garlic, parsley, and grated Parmesan or Pecorino cheese. This mixture is seasoned with salt and pepper, shaped into balls, and then either fried, baked, or simmered in sauce. The precise recipe can vary by region and family tradition, reflecting the rich culinary diversity of Italy.

Are meatballs better the longer you cook them?

The quality of meatballs improves with longer cooking, depending on the method used. Extended cooking can enhance flavors for slow-cooked sauces, making them more tender and flavorful. However, overcooking, especially by dry methods like baking or frying, can lead to dry and tough meatballs. Balancing cooking time with methods to maintain moisture and achieve a palatable texture is crucial.

Summing Up

As we tuck our aprons away and cherish the rich flavors we’ve created, this guide to Gordon Ramsay’s meatballs marks more than a recipe; it’s a journey into the essence of homestyle cooking with a touch of gourmet flair. Thanks to Ramsay’s precision, you now have the know-how to bring a dish to life that is as satisfying to make as it is to share.

Gather around the table and relish the fruits of your labor, from the tender, savory meatballs to the last spoonful of robust sauce. This is more than a meal; it’s a memory in the making, crafted in your kitchen with guidance from one of the greats. Keep cooking, keep experimenting, and let the flavors of life make every meal an occasion to remember.

Last Updated on March 11, 2024 by John Siracusa

Author

  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. Cooking for me has always been an art infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

3.8 from 119 votes

2 thoughts on “Gordon Ramsays Meatball Guide: Can You Make Them As Good As The MasterChef?”

  1. What kind of ground beef and pork blend do you recommend for achieving the best flavor and texture can you suggest any alternatives for those who don’t eat pork?

    1. A mix of 80/20 ground beef is ideal, or you can use an all-beef mix or ground turkey for a pork-free alternative.

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