This tender savoury gordon ramsay italian meatballs recipe is made with ground beef, fresh ricotta, and crushed tomatoes, ready in 60 minutes. Searing the meat forms a robust crust before it softens gently inside the bubbling tomato sauce. I always keep a batch of this hearty meal in the freezer for busy weeknights.
Try More Sides Recipes:
- Crispy Gordon Ramsay Smashed Potatoes Recipe
- Gordon Ramsay Chilli Jam Recipe
- Smoky Gordon Ramsay BBQ Sauce Recipe
Why You Will Love This Italian Meatballs Recipe:
- Rich authentic flavor: These Italian meatballs are packed with classic herbs, garlic, and seasoning that create a deep, traditional taste in every bite.
- Juicy and tender texture: The combination of meat, breadcrumbs, and moisture keeps the meatballs soft inside while still holding their shape.
- Easy to make at home: Simple ingredients and clear steps make this recipe perfect for beginners and everyday cooking.
- Great for meal prep: You can make a big batch and store or freeze for quick meals during the week.
- Freezer-friendly: Cooked or uncooked meatballs can be frozen and used later without losing quality.
- Pairs well with sauces: Works perfectly with tomato sauce, creamy sauces, or even spicy variations.
- Always satisfying: The balance of savory meat, herbs, and sauce creates a hearty and comforting dish every time.
Gordon Ramsay Italian Meatballs Ingredients
For the Meatballs:
- 500g ground beef (80/20)
- 250g ground pork
- 100g fresh ricotta cheese
- 50g panko breadcrumbs
- 3 tbsp milk
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 2 tbsp olive oil
- 1 white onion, finely diced
- 3 cloves garlic, sliced
- 120ml dry red wine
- 800g crushed San Marzano tomatoes
- 1 handful fresh basil leaves
How To Make Gordon Ramsay Italian Meatballs
- Prepare the panade: In a large bowl, mix the breadcrumbs and milk, letting it sit for 5 minutes to hydrate.
- Mix the meat: Add the ground beef, pork, ricotta, egg, garlic, parsley, salt, and pepper to the bowl, mixing gently by hand.
- Shape the meatballs: Roll the mixture into golf ball-sized portions, yielding about 20 meatballs.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for 6-8 minutes, then remove.
- Start the sauce: In the same skillet, sauté the onion and garlic until soft, then pour in the red wine to deglaze the pan.
- Simmer the dish: Stir in the crushed tomatoes and basil, return the meatballs to the pan, and simmer on low for 30 minutes.
Recipe Tips
- Mix gently: Overworking the ground meat will develop tough proteins and result in dense meatballs.
- Wet your hands: Keep a small bowl of water nearby to lightly wet your palms, preventing the mixture from sticking.
- Deglaze thoroughly: Scrape up all the browned bits from the bottom of the pan after searing to build a rich sauce.
What To Serve With Italian Meatballs?
Serve these hearty Italian Meatballs over a bed of fresh tagliatelle or thick spaghetti to catch the rich sauce. A crusty loaf of garlic bread and a crisp rocket salad balanced with a sharp lemon vinaigrette round out the meal beautifully.
How To Store Leftovers Italian Meatballs?
Keep leftovers in an airtight container in the fridge for up to 4 days. The meatballs and sauce freeze exceptionally well together for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
How To Reheat Leftovers Italian Meatballs?
Oven method: Preheat oven to 160°C (320°F). Place meatballs in a baking dish, add a little tomato sauce or water, cover with foil, and heat for 10 minutes until warm. This keeps them juicy and prevents drying.
Pan method: Add meatballs to a pan with some sauce and heat on medium-low for 5–7 minutes, stirring gently. This method is faster and keeps the meatballs moist and full of flavor.
FAQs
Can I use all ground beef instead of a mix?
Yes, you can use entirely ground beef if you prefer. However, using an 80/20 lean-to-fat ratio is essential to keep them juicy.
Why are my meatballs falling apart in the pan?
They may lack a binder, or they were turned too early before a proper crust could form. Make sure the pan is hot enough before searing.
Can I bake these instead of frying?
Absolutely. You can bake them at 200°C (400°F) for 15 minutes before dropping them into the simmering sauce.
More Sides Recipes:
- Gordon Ramsay Crispy Fondant Potatoes Recipe
- Gordon Ramsay Broccoli Salad Recipe
- Gordon Ramsay KFC Sauce Recipe
Italian Meatballs Nutrition Fact
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 650mg
- Total Carbohydrate: 18g
- Protein: 26g
gordon ramsay italian meatballs recipe
6
servings20
minutes40
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hourThis gordon ramsay italian meatballs recipe delivers tender, juicy bites simmering in rich tomato sauce in just 60 minutes. Using ground beef, fresh ricotta, and crushed tomatoes guarantees a deeply flavourful family dinner you can easily master at home.
Ingredients
500g ground beef (80/20)
250g ground pork
100g fresh ricotta cheese
50g panko breadcrumbs
3 tbsp milk
1 large egg
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 white onion, finely diced
3 cloves garlic, sliced
120ml dry red wine
800g crushed San Marzano tomatoes
1 handful fresh basil leaves
Directions
- Prepare the panade: In a large bowl, mix the breadcrumbs and milk, letting it sit for 5 minutes to hydrate.
- Mix the meat: Add the ground beef, pork, ricotta, egg, garlic, parsley, salt, and pepper to the bowl, mixing gently by hand.
- Shape the meatballs: Roll the mixture into golf ball-sized portions, yielding about 20 meatballs.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for 6-8 minutes, then remove.
- Start the sauce: In the same skillet, sauté the onion and garlic until soft, then pour in the red wine to deglaze the pan.
- Simmer the dish: Stir in the crushed tomatoes and basil, return the meatballs to the pan, and simmer on low for 30 minutes.
