This Gordon Ramsay’s Italian Meatballs recipe is a tender and juicy recipe, which is made with a mix of ground beef and pork simmered in a rich tomato sauce. It’s the ultimate comfort food, ready in about 1 hour and 10 minutes.
Jump to RecipeGordon Ramsay’s Italian Meatballs Recipe Ingredients
For the Meatballs:
- 100g white bread, crusts removed
- 1 small onion
- 400g ground beef
- 100g ground pork
- 1 egg
- 2 garlic cloves, minced
- A handful of fresh parsley, chopped
- 30g parmesan cheese, grated
- ¾ tsp salt
- Freshly ground black pepper
For the Sauce:
- Olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 700g passata (tomato puree)
- 120ml water
- Chili flakes (optional)
- 3 tsp dried Italian herbs
- Salt & pepper to taste
How To Make Gordon Ramsay’s Italian Meatballs
- Prepare the Bread Base: Grate the small onion over the slices of white bread. Let the bread soak up the onion juice, then mash it into a paste. This is a key step for moist meatballs.
- Mix and Form the Meatballs: In a large bowl, combine the onion-bread mash with the ground beef, ground pork, egg, chopped parsley, minced garlic, grated Parmesan, salt, and pepper. Mix gently with your hands until just combined. Wet your hands with a little water and roll the mixture into uniform balls.
- Brown the Meatballs: Heat a generous drizzle of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides. Set the browned meatballs aside on a plate.
- Start the Sauce: In the same pan, sauté the chopped onion until softened. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Pour in the passata and water. Add the Italian herbs, a pinch of chili flakes (if using), and season with salt and pepper. Bring the sauce to a simmer.
- Finish Cooking: Gently return the browned meatballs to the simmering sauce. Reduce the heat to low, cover, and let them simmer gently for 10 to 15 minutes, or until the meatballs are cooked through.
- Serve: Serve the meatballs and sauce hot over a bed of pasta, creamy polenta, or with crusty bread. Garnish with extra grated Parmesan cheese.
Recipe Tips
- How do I get perfectly round meatballs? Wetting your hands with a little cold water before rolling each meatball is a great trick. It prevents the mixture from sticking to your hands and helps you create a smoother, rounder finish.
- How do I get the most flavorful sauce? After browning the meatballs, you’ll have flavorful browned bits (the “fond”) stuck to the bottom of the pan. When you sauté the onions for the sauce, these bits will lift. For even more flavor, you can deglaze the pan with a splash of red wine before adding the passata.
- Can I add a Parmesan rind to the sauce? Yes, please do! Tossing in a Parmesan rind while the sauce simmers is a classic Italian trick that adds a deep, savory, umami flavor to the sauce. Just remember to remove it before serving.
- How can I make the sauce even richer? If you have the time, letting the sauce simmer on low for an extra 10-15 minutes before you add the meatballs back in will allow the flavors to deepen and meld even more.
What To Serve With Italian Meatballs
These classic meatballs are incredibly versatile and are perfect when served with:
- Spaghetti or any long pasta
- Creamy, soft polenta
- A crusty baguette for dipping in the sauce
- A simple green salad with a light vinaigrette
How To Store Italian Meatballs
Store: Let the meatballs and sauce cool completely, then store them in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day. Freeze: This recipe is perfect for batch cooking. Let the meatballs and sauce cool, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Italian Meatballs Nutrition Facts
- Calories: 300kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 10g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use both beef and pork?
The combination of ground beef and ground pork is classic for Italian meatballs. The beef provides a rich, meaty flavor, while the higher fat content of the pork adds moisture and tenderness, resulting in a perfectly balanced meatball.
What is the purpose of the bread and grated onion?
Soaking the bread in the juice from the grated onion acts as a u0022panade.u0022 This starchy, moist paste helps to bind the meatballs and, most importantly, keeps them incredibly tender and juicy as they cook.
Can I bake the meatballs instead of frying them?
Yes. For an easier, less messy option, you can bake the meatballs. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until browned, before adding them to the simmering sauce.
Try More Recipes:
Gordon Ramsay’s Italian Meatballs Recipe
Course: DinnerCuisine: ItalianDifficulty: Stovetop4
servings30
minutes40
minutes300
kcalClassic, tender, and juicy Italian meatballs made with a blend of beef and pork, simmered in a rich and simple homemade tomato sauce.
Ingredients
Meatballs: 100g white bread, 1 small grated onion, 400g ground beef, 100g ground pork, 1 egg, 2 minced garlic cloves, chopped parsley, 30g grated Parmesan, salt, pepper.
Sauce: Olive oil, 1 chopped onion, 2 minced garlic cloves, 700g passata, 120ml water, chili flakes, 3 tsp dried Italian herbs, salt, pepper.
Directions
- Grate the onion over the bread and let it soak, then mash into a paste.
- In a large bowl, gently combine the bread paste with all other meatball ingredients. Roll into balls.
- Brown the meatballs in batches in a hot, oiled skillet; set aside.
- In the same pan, sauté the chopped onion and garlic for the sauce.
- Stir in the passata, water, herbs, and seasonings. Bring to a simmer.
- Return the meatballs to the sauce, cover, and simmer gently for 10-15 minutes until cooked through.
- Serve hot with pasta, polenta, or crusty bread.
Notes
- Wetting your hands with water makes rolling the meatballs easier and prevents sticking.
- For the best flavor, don’t skip browning the meatballs before simmering them in the sauce.
- The sauce flavor deepens if you let it simmer for an extra 10 minutes before adding the meatballs.
- This recipe is perfect for making a double batch and freezing for a future meal.
