Gordon Ramsay’s Italian Meatballs are made with ground beef and pork, breadcrumbs, milk, herbs, chili, cheese, and a homemade marinara sauce. This recipe serves 12 and takes about 1 hour to prepare and cook, offering a savory, comforting meal.
💗 Why You’ll Love This Italian Meatballs Recipe:
- Flavorful Blend: The combination of ground beef and pork ensures a juicy, flavorful meatball with a perfect balance of fat and texture.
- Rich Marinara Sauce: The homemade tomato sauce, simmered with shallots, garlic, and herbs, offers a depth of flavor store-bought versions can’t match.
- Cheesy Goodness: Grated Romano or Parmesan cheese adds a salty, nutty element to the meatballs, enhancing their overall taste.
- Slight Heat: The addition of red chili provides a gentle warmth that complements the other flavors without overpowering them.
- Perfect Texture: Soaked breadcrumbs and careful mixing ensure the meatballs are tender and moist, not dense or dry.
- Impressive Yet Easy: While the recipe is sure to impress guests, it’s straightforward enough for anyone to make, even those new to cooking.
❓ What Is Gordon Ramsay’s Italian Meatballs Recipe?
Gordon Ramsay’s Italian Meatballs combine ground beef and pork, soaked breadcrumbs, herbs, chili, and cheese, fried then baked in a homemade marinara sauce, creating a rich, flavorful dish perfect for pairing with pasta or enjoyed alone.
🥩 Gordon Ramsay Italian Meatballs Ingredients
- 3 tablespoons fine bread crumbs
- 5 ounces milk
- Olive oil, for frying
- 2 shallots, finely diced
- 3 garlic cloves, halved
- 1/2 red chili, finely sliced
- 1 ounce dry white wine
- 2 (14-ounce) cans chopped tomatoes
- 1 small bunch of basil
- 1 tablespoon chopped fresh oregano
- 2 tablespoons pitted green olives, drained
- 200 grams ground beef
- 200 grams ground pork
- 1/2 bunch flat-leaf parsley
- 2 tablespoons grated Italian Romano or parmesan cheese
- 2 garlic cloves, minced
- Salt and pepper, to season
- Plain flour, for coating the meatballs before frying
🧆 How To Make Gordon Ramsay Italian Meatballs
- Put the breadcrumbs in milk to soak.
- Set the pan on medium heat and add the olive oil. Add the garlic, chili, and shallots to a pan and fry for two to three minutes, or until the shallots become soft and clear.
- The olives, basil, oregano, and wine should all be mixed in. Turn the heat down to low and let the marinara sauce cook for 10 to 15 minutes, or until it gets thicker.
- Warm the oven up to 350 degrees Fahrenheit.
- Make the meatballs while the sauce is cooking. You can make a well in the middle of the ground beef and pork in a big bowl.
- Spread the soaked breadcrumbs in the middle and add the parsley, cheese, garlic, and salt. Use your hands to slowly mix everything together. Add pepper and salt.
- Roll the dough into golf ball-sized balls and lightly coat them with flour.
- Warm up a pan and add olive oil. Fry the meatballs in a pan that’s not too full, four to five at a time, until all sides are golden.
- Use a baking dish to put the meatballs in. After that, pour the tomato sauce on top and bake for 10 minutes. You can eat this with rice or pasta.
💭 Recipe Tips
- Breadcrumbs Soaking: Soak the breadcrumbs in milk until they’re fully absorbed. This helps keep the meatballs moist and tender.
- Sautéing Aromatics: Cook the shallots, garlic, and chili until they’re soft but not browned, to bring out their flavor without adding bitterness.
- Herb Freshness: Use fresh herbs if possible. Fresh basil, oregano, and parsley will provide a brighter, more vibrant flavor than dried.
- Sauce Consistency: Simmer the marinara sauce until it’s thickened to your liking. A thicker sauce adheres to the meatballs better and has a more concentrated flavor.
- Meat Mixing: When mixing the meat, do it gently. Overworking the meat can make the meatballs tough.
- Uniform Size: Keep your meatballs uniformly sized to ensure even cooking. Using a small ice cream scoop or spoon can help make them consistent.
🍝 What To Pair Nicely With Italian Meatballs?
Pair Italian meatballs with spaghetti or other pasta, crusty garlic bread, a crisp Caesar salad, steamed vegetables, polenta, or a simple arugula salad dressed with olive oil and lemon.
🎚 How To Store Leftovers Italian Meatballs?
- Refrigerate: Place cooled meatballs and sauce in an airtight container; store in the refrigerator for 3-4 days.
- Freeze: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Italian Meatballs?
- Stovetop Method: Heat a skillet with oil or marinara sauce over medium heat. Place meatballs inside, cover, and heat for 10-15 minutes, turning occasionally until thoroughly heated.
- Microwave Method: Place meatballs on a microwave-safe plate with a lid or plastic wrap, vented. Microwave in 30-second intervals on medium power, turning, until heated through avoid overcooking.
FAQs
What’s the secret to tender and juicy meatballs?
The key is not to overmix the meat and to include ingredients that retain moisture, like eggs and breadcrumbs soaked in milk. Some also suggest using a mix of meats, like beef and pork, for the best flavor and texture.
How do I prevent my meatballs from falling apart?
Make sure your mixture has enough binders like eggs and breadcrumbs, chilling the meatballs for at least 30 minutes before cooking can help them maintain their shape.
Is it better to fry bake or simmer meatballs?
Each method has its benefits frying gives a flavorful crust, baking is healthier and easier for large batches, and simmering in sauce infuses them with flavor and keeps them moist.
How do I know when meatballs are done cooking?
The meatballs should be firm to the touch and browned on the outside rhe safest way is to use a meat thermometer they’re done when the internal temperature reaches 165°F.
Can I prepare meatballs in advance?
Yes, you can form the meatballs and refrigerate them for a day or two before cooking, or you can cook them and then refrigerate for 3-4 days or freeze for up to 4 months.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Steak In A Cast Iron Skillet
- Gordon Ramsay Prime Rib Roast Beef
- Gordon Ramsay Tagliatelle Recipe
Gordon Ramsay Italian Meatballs Nutrition Facts
Amount Per Serving:
- Calories: 380
- Total Fat: 25g
- Saturated Fat:10g
- Cholesterol: 100mg
- Sodium: 600mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugars: 5g
- Protein: 25g
Gordon Ramsay Italian Meatballs
Description
Gordon Ramsay’s Italian Meatballs are made with ground beef and pork, breadcrumbs, milk, herbs, chili, cheese, and a homemade marinara sauce. This recipe serves 12 and takes about 1 hour to prepare and cook, offering a savory, comforting meal.
Ingredients
Instructions
- Put the breadcrumbs in milk to soak.
- Set the pan on medium heat and add the olive oil. Add the garlic, chili, and shallots to a pan and fry for two to three minutes, or until the shallots become soft and clear.
- The olives, basil, oregano, and wine should all be mixed in. Turn the heat down to low and let the marinara sauce cook for 10 to 15 minutes, or until it gets thicker.
- Warm the oven up to 350 degrees Fahrenheit.
- Make the meatballs while the sauce is cooking. You can make a well in the middle of the ground beef and pork in a big bowl.
- Spread the soaked breadcrumbs in the middle and add the parsley, cheese, garlic, and salt. Use your hands to slowly mix everything together. Add pepper and salt.
- Roll the dough into golf ball-sized balls and lightly coat them with flour.
- Warm up a pan and add olive oil. Fry the meatballs in a pan that’s not too full, four to five at a time, until all sides are golden.
- Use a baking dish to put the meatballs in. After that, pour the tomato sauce on top and bake for 10 minutes. You can eat this with rice or pasta.
Notes
- Breadcrumbs Soaking: Soak the breadcrumbs in milk until they’re fully absorbed. This helps keep the meatballs moist and tender.
- Sautéing Aromatics: Cook the shallots, garlic, and chili until they’re soft but not browned, to bring out their flavor without adding bitterness.
- Herb Freshness: Use fresh herbs if possible. Fresh basil, oregano, and parsley will provide a brighter, more vibrant flavor than dried.
- Sauce Consistency: Simmer the marinara sauce until it’s thickened to your liking. A thicker sauce adheres to the meatballs better and has a more concentrated flavor.
- Meat Mixing: When mixing the meat, do it gently. Overworking the meat can make the meatballs tough.
- Uniform Size: Keep your meatballs uniformly sized to ensure even cooking. Using a small ice cream scoop or spoon can help make them consistent.
Gordon Ramsay Italian Meatballs