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Gordon Ramsay's Italian meatballs recipe

Deliciously moreish

By Gordon RamsayUpdated: 24 May 2019

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gordon ramsay meatballs italian meatballs

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There's little more comforting than a bowl of warm, flavoursome meatballs swirled into perfectly al dente spaghetti. Meatballs are a classic family dish that make midweek dinners just that little bit more exciting.

We love Gordon Ramsay's rich, Italian meatball recipe – it makes a wholly uplifting weekday option. Deliciously moreish and easy to make, this is a great family batch cooking recipe. Freezer-friendly and low-cost to make; these Italian meatballs really are a simple, wholesome dinner for the whole family.

This Italian meatballs dish is made with the usual mixture of beef and pork, but we also love alternating between the two meats on occasion to spice things up, flavour-wise. Another option is to use panic breadcrumbs instead of regular breadcrumbs to add greater texture.

While the classic presentation is to serve meatballs on a bed of freshly cooked spaghetti, they can also be served on a bed of cooked rice for a filling meal or with a side salad and crusty bread as a lighter option.

Here's the Gordon Ramsay meatballs recipe to help you make the perfect Italian meatballs...

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Yields:: 4
Prep Time:: 25 mins
Cook Time:: 25 mins
Total Time:: 50 mins

Ingredients

3 tbsp.
fine white breadcrumbs
A little milk, to soak
2 tbsp.
olive oil
2
shallots, peeled and finely diced
2
garlic cloves, chopped
red chilli, finely sliced
Splash of white wine
2
x 400g tins chopped tomatoes
Small bunch of basil
1 tbsp.
chopped oregano
Sea salt and freshly ground black pepper
2 tbsp.
pitted green olives, drained (optional)
200 g
minced beef
200 g
minced pork
3
garlic cloves, peeled and halved
bunch of flat leaf parsley
2 tbsp.
freshly grated Parmesan, plus extra to serve
Flour, to dust
1 tbsp.
olive oil

Directions

1. Step 1Tip the breadcrumbs into a bowl, pour on just enough milk to cover and set aside to soak. Heat the oven to 180°C/350°F/gas mark 4.
2. Step 2To make the tomato sauce, heat the olive oil in a pan and gently fry the shallots, garlic and chilli for 2-3 minutes until soft.
3. Step 3Deglaze the pan with a splash of white wine, then add the tinned tomatoes along with the basil, oregano and some seasoning. Throw in the olives if using and let the sauce simmer for 5-10 minutes to reduce and thicken.
4. Step 4While the tomato sauce is cooking, prepare the meatballs. Put the minced beef and pork into a large bowl and add the garlic, parsley and Parmesan. Squeeze the breadcrumbs to remove excess milk, then add to the bowl. Mix well, using your hands, and season with salt and pepper.
5. Step 5Shape the mixture into balls, the size of a walnut, and dust in flour. Heat the olive oil in a large frying pan. When hot, fry the meatballs, in batches if necessary, until golden.
6. Step 6Add the meatballs to the tomato sauce and then transfer to an ovenproof dish. Bake in the oven for 10 minutes. Discard the basil. Serve with salad on the side.