Gordon Ramsay Italian Meatballs

This tender, juicy Gordon Ramsay Italian Meatballs is made with ground beef, ground pork, and crushed tomatoes, and ready in 50 minutes. The rich tomato sauce slowly reduces down, clinging beautifully to the pan-fried exterior of each meatball. I love making this on a Sunday afternoon for my family.

Why This Classic Works

At first, I used only ground beef, but the meatballs always came out too dense. Mixing beef with ground pork provides the ideal balance of flavor and fat, keeping them incredibly soft.

The real lesson was soaking the breadcrumbs in milk before mixing. It traps moisture inside the meat, transforming the texture and stopping them from drying out in the pan.

Gordon Ramsay Italian Meatballs Ingredients

• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 small white onion, finely diced
• 28 oz crushed tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Gordon Ramsay Italian Meatballs

1. Soak the breadcrumbs: In a small bowl, combine the breadcrumbs and milk, letting them sit for 5 minutes to hydrate.
2. Mix the meat: In a large bowl, combine the beef, pork, soaked breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper until just incorporated.
3. Form the meatballs: Roll the mixture into golf ball-sized portions, yielding about 16 to 20 meatballs.
4. Sear the exterior: Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for about 6 minutes, then remove them.
5. Build the sauce: In the same skillet, saute the diced onion until translucent, then pour in the crushed tomatoes and bring to a simmer.
6. Simmer and finish: Return the meatballs to the sauce, cover, and cook on low heat for 20 minutes until cooked through.

Recipe Tips

• Do not overmix: Overworking the meat develops the proteins too much, resulting in a tough texture instead of a tender bite.
• Wet your hands: Keep a small bowl of water nearby to dampen your hands while rolling, which prevents the meat from sticking.
• Sear for flavor: Do not skip the initial browning step, as the crust adds deep savory notes to the final tomato sauce.

What To Serve With Italian Meatballs

These pair beautifully with a large bowl of fresh spaghetti or linguine to soak up the rich tomato sauce. You can also serve them inside a toasted hoagie roll with melted provolone cheese for a classic sandwich.

How To Store

Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months, thawing overnight in the fridge before reheating gently on the stove.

FAQs

• Can I use all beef instead of a pork blend? Yes, you can use all beef, but stick to an 80/20 ratio so the meatballs do not dry out.
• Do I have to use panko breadcrumbs? Standard traditional breadcrumbs work just fine, though panko absorbs the milk slightly better for a lighter texture.
• How do I know when the meatballs are done? They should register 160 F on a meat thermometer and have no pink remaining in the center.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 18g
• Protein: 32g

Try More Recipes:

• Stanley Tucci Italian Cacio e Pepe
• Ina Garten Italian Pasta Pesto and Peas
• Gordon Ramsay Italian Truffle Tagliatelle Recipe

Gordon Ramsay Italian Meatballs

Recipe by Paula

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Gordon Ramsay Italian Meatballs feature tender, juicy beef and pork simmered in rich crushed tomatoes in just 50 minutes. This classic Sunday staple uses milk-soaked breadcrumbs for maximum moisture, creating an effortless main course for the whole family.

Ingredients

• 1 lb ground beef (80/20)

• 1/2 lb ground pork

• 1/2 cup panko breadcrumbs

• 1/4 cup whole milk

• 1 large egg

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 small white onion, finely diced

• 28 oz crushed tomatoes

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• 1. Soak the breadcrumbs: In a small bowl, combine the breadcrumbs and milk, letting them sit for 5 minutes to hydrate.
• 2. Mix the meat: In a large bowl, combine the beef, pork, soaked breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper until just incorporated.
• 3. Form the meatballs: Roll the mixture into golf ball-sized portions, yielding about 16 to 20 meatballs.
• 4. Sear the exterior: Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for about 6 minutes, then remove them.
• 5. Build the sauce: In the same skillet, saute the diced onion until translucent, then pour in the crushed tomatoes and bring to a simmer.
• 6. Simmer and finish: Return the meatballs to the sauce, cover, and cook on low heat for 20 minutes until cooked through.