This rich, tender gordon ramsay meatballs and spaghetti recipe is made with a blend of beef and pork and ready in 60 minutes. The savory aroma fills the kitchen as the meatballs simmer gently in the bubbling tomato sauce. I always look forward to serving this comforting bowl to my family on busy evenings.
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Why You Will Love This Meatballs and Spaghetti Recipe:
- Classic comfort food: This dish is warm, hearty, and satisfying, making it perfect for family meals or cozy dinners.
- Rich and flavorful sauce: The tomato sauce is deep, savory, and pairs perfectly with tender meatballs and pasta.
- Juicy, tender meatballs: Well-seasoned meatballs stay soft inside while holding their shape, giving a perfect bite every time.
- Easy to make: Simple steps and basic ingredients make this recipe great for beginners and everyday cooking.
- Great for meal prep: You can make a big batch and store leftovers for quick meals during the week.
- Freezer-friendly: Both meatballs and sauce can be frozen and reheated later without losing flavor.
- Always satisfying: The mix of pasta, sauce, and meatballs creates a balanced and filling dish every time.
Gordon Ramsay Meatballs And Spaghetti Ingredients
For the Meatballs:
- 500g ground beef
- 250g ground pork
- 60g breadcrumbs
- 60ml whole milk
- 1 small white onion, finely grated
- 3 cloves garlic, minced
- 30g fresh parsley, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Sauce and Pasta:
- 1 large yellow onion, finely diced
- 2 cloves garlic, sliced
- 800g canned crushed tomatoes
- 2 tbsp olive oil
- 10g fresh basil leaves
- 400g dried spaghetti
- 50g parmesan cheese, grated
How To Make Gordon Ramsay Meatballs And Spaghetti
- Mix the meat: In a large bowl, combine the beef, pork, soaked breadcrumbs, onion, minced garlic, parsley, salt, and pepper.
- Shape the balls: Roll the meat mixture into golf-ball-sized portions, packing them firmly so they hold their shape.
- Sear the meatballs: Heat olive oil in a large pan over medium-high heat and brown the meatballs on all sides, then remove them.
- Build the sauce: In the same pan, saute the diced onion and sliced garlic until soft, then pour in the crushed tomatoes.
- Simmer together: Return the meatballs to the bubbling sauce, lower the heat, and let them simmer for 20 minutes until cooked through.
- Cook the pasta: Boil the spaghetti in heavily salted water until al dente, drain, and toss with a spoonful of the sauce.
Recipe Tips
- Soak the breadcrumbs: This prevents the bread from pulling moisture out of the meat, keeping the meatballs tender.
- Do not overmix: Mix the meat just until the ingredients are distributed to avoid a tough, dense texture.
- Wet your hands: Keep a small bowl of water nearby to wet your hands before rolling the meatballs so the meat does not stick.
What To Serve With Meatballs And Spaghetti?
Serve meatballs and spaghetti with a crisp green salad with a sharp vinaigrette cuts right through the richness of the tomato sauce. I also recommend thick slices of garlic bread to soak up every last drop of the savory juices left in the bowl.
How To Store Leftovers Meatballs And Spaghetti?
Keep leftover meatballs and sauce in an airtight container in the fridge for up to four days. You can also freeze the meatballs in the sauce for up to three months. Store the spaghetti separately so it does not turn mushy.
How To Reheat Leftovers Meatballs And Spaghetti?
Oven method: Preheat oven to 160°C (320°F). Place meatballs and spaghetti in a baking dish, add a little water or sauce, cover with foil, and heat for 15–20 minutes until warm. This keeps everything moist and evenly heated.
Pan method: Add the meatballs and spaghetti to a pan with a splash of water or extra sauce. Heat on medium-low for 5–7 minutes, stirring gently until warmed through. This is quicker and keeps the pasta from drying out.
FAQs
Can I use just ground beef?
Yes, you can use all beef, but adding pork gives the meatballs a much softer texture and richer flavor.
Why did my meatballs fall apart?
They usually fall apart if they are not packed tightly enough or if the pan was not hot enough during searing.
Can I bake the meatballs instead?
Absolutely, baking them at 200C (400F) for 15 minutes is a great hands-off alternative to pan-frying.
More Dinners Recipes:
- Gordon Ramsay Orzo Pasta Salad Recipe
- Gordon Ramsay Hungarian Goulash Recipe
- Gordon Ramsay Broccoli Salad Recipe
Meatballs And Spaghetti Nutrition Fact
- Calories: 650 kcal
- Total Fat: 32g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 890mg
- Total Carbohydrate: 55g
- Protein: 38g
gordon ramsay meatballs and spaghetti recipe
6
servings20
minutes40
minutes1
hourThis gordon ramsay meatballs and spaghetti recipe features tender, juicy beef and pork meatballs simmered in a rich tomato sauce. Made with fresh garlic, parsley, and parmesan, this 60-minute meal is a comforting classic for busy weeknight dinners.
Ingredients
500g ground beef
250g ground pork
60g breadcrumbs
60ml whole milk
1 small white onion, finely grated
3 cloves garlic, minced
30g fresh parsley, chopped
1 tsp kosher salt
1/2 tsp black pepper
1 large yellow onion, finely diced
2 cloves garlic, sliced
800g canned crushed tomatoes
2 tbsp olive oil
10g fresh basil leaves
400g dried spaghetti
50g parmesan cheese, grated
Directions
- 1. Mix the meat: In a large bowl, combine the beef, pork, soaked breadcrumbs, onion, minced garlic, parsley, salt, and pepper.
- 2. Shape the balls: Roll the meat mixture into golf-ball-sized portions, packing them firmly so they hold their shape.
- 3. Sear the meatballs: Heat olive oil in a large pan over medium-high heat and brown the meatballs on all sides, then remove them.
- 4. Build the sauce: In the same pan, saute the diced onion and sliced garlic until soft, then pour in the crushed tomatoes.
- 5. Simmer together: Return the meatballs to the bubbling sauce, lower the heat, and let them simmer for 20 minutes until cooked through.
- 6. Cook the pasta: Boil the spaghetti in heavily salted water until al dente, drain, and toss with a spoonful of the sauce.
