Best Gordon Ramsays Italian Meatballs Recipes

Gordon Ramsay's Italian meatballs recipe image

Time 50m

Yield 4

Number Of Ingredients 19

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

Steps:

Tip 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.
To 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.
Deglaze 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.
While 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.
Shape 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.
Add 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.

Gordon Ramsay's Italian Meatballs image

Provided by mamaDlicious

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

200 g minced beef
200 g ground pork
1/2 bunch flat leaf parsley
1 splash white wine
2 tablespoons grated parmesan cheese
2 garlic cloves, chopped
3 tablespoons fine breadcrumbs
milk, enough to cover breadcrumbs
plain flour
2 (14 ounce) cans chopped tomatoes
2 shallots, finely diced
3 garlic cloves, halved
1/2 red chili, finely sliced
2 tablespoons pitted green olives, drained
1 small bunch basil
1 tablespoon chopped fresh oregano
sea salt & freshly ground black pepper
olive oil

Steps:

Heat the oven to 180°C.
Soak the breadcrumbs in the milk.
Lightly fry the shallots, garlic and chilli for 2-3 minutes until soft. Deglaze the pan with a splash of white wine. Add the tomatoes along with the basil, oregano and finally the olives. Simmer to reduce (this should take 5-10 mins).
While the tomato sauce is cooking, make up the meatballs: Into the mince add the parsley, parmesan, garlic and add soaked breadcrumbs, mix well. Season with a little salt and pepper.
Shape into walnut sized balls and lightly coat the meatballs in the flour and fry in hot olive oil until golden. Add the meatballs to the tomato sauce and bake in the oven for 10 minutes.
Serve with basmati rice.