✔ Updated · step photos, the 160°F doneness check and freezer tips
These Gordon Ramsay-style meatballs are tender beef and pork meatballs, browned for flavor and then baked in a garlicky tomato basil sauce. I love that they're simple enough for a weeknight and good enough for company.
At a glance
The one tip that matters: Soak the breadcrumbs in milk before they go into the meat. That soggy paste, called a panade, keeps the meatballs juicy and tender instead of dense.
Why You'll Love These Meatballs
- Soft and juicy, thanks to milk-soaked breadcrumbs and a beef and pork mix.
- Big flavor, short list, with Parmesan, garlic and parsley in the meat and basil in the sauce.
- Make-ahead friendly, and they freeze beautifully in their sauce.
What Makes These Meatballs So Good?
My Gordon Ramsay-inspired version is all about a few simple things done well. A beef and pork mix gives flavor and juiciness. Breadcrumbs soaked in milk keep the texture soft. Parmesan, garlic and parsley season the meat, and a quick dusting of flour helps the outside brown.
The sauce is just as simple: shallots, garlic, canned tomatoes, oregano and fresh basil. Finishing the meatballs in it lets them soak up flavor while they cook through to 160°F.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use beef and pork. Beef brings the meaty flavor and pork brings tenderness and juiciness. All beef works, but I'd pick 80 to 85% lean so the meatballs don't dry out.
- Mix with a light hand. Stop as soon as everything looks evenly combined. I keep my fingers loose, almost like I'm tossing a salad, and the meatballs stay soft.
- Wet hands, even sizes. Dampen your hands so the mixture doesn't stick, and use a cookie scoop or tablespoon so every meatball is the same size and cooks in the same time.
- Brown, don't cook through. The skillet is for color and flavor. The meatballs finish gently in the sauce in the oven, which keeps them juicy.
- Check for 160°F. Ground beef and pork are safe at 160°F. I check the biggest meatball in the middle of the pan with an instant-read thermometer; once it's there, they're all ready.
Gordon Ramsay-Inspired Italian Meatballs
4
servings20
minutes45
minutes470
kcal1
hour5
minutesItalian meatballs inspired by Gordon Ramsay’s style: ground beef and pork mixed with milk-soaked breadcrumbs, Parmesan, garlic and parsley, dusted in flour and browned, then baked in a simple tomato, garlic and basil sauce until tender and cooked to 160°F.
Ingredients
- For the Tomato Sauce
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, minced
2 tablespoons dry white wine (optional, or use water)
28 ounces canned chopped tomatoes (two 14-ounce cans)
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
1 pinch red pepper flakes
1 small handful fresh basil leaves, torn
to taste salt and black pepper
- For the Meatballs
1/2 cup fresh white breadcrumbs (from about 1 1/2 slices of bread)
1/3 cup milk
8 ounces ground beef (80 to 85% lean)
8 ounces ground pork
1/4 cup finely grated Parmesan, plus more to serve
2 garlic cloves, finely grated
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour, for dusting
1 tablespoon olive oil, for browning
Directions
- Make the Sauce
- Heat the oven to 375°F. Warm 2 tablespoons of olive oil in a large ovenproof skillet or saucepan over medium heat. Cook the shallots for 3 minutes until soft, then add the garlic for 1 minute, without letting it brown.
- Add the wine (if using) and let it bubble for 30 seconds. Stir in the tomatoes, oregano and red pepper flakes, season lightly and simmer for 15 minutes, stirring now and then, until slightly thickened. Stir in half the basil.
- Make the Meatballs
- While the sauce simmers, mix the breadcrumbs and milk in a large bowl and leave for 5 minutes, until soft and mushy.
- Add the beef, pork, Parmesan, garlic, parsley, salt and pepper to the soaked crumbs. Mix gently with your hands just until combined; overmixing makes meatballs tough.
- With damp hands, roll the mixture into 16 balls about the size of a golf ball. Roll each one lightly in the flour and tap off the excess.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Brown the meatballs in two batches, turning, for 5 to 6 minutes, until golden all over. They won’t be cooked through yet.
- Bake
- Nestle the browned meatballs into the sauce (transfer it to a baking dish if your pan isn’t ovenproof). Bake uncovered for 15 to 20 minutes, until the sauce is bubbling and the meatballs reach 160°F in the center on an instant-read thermometer.
- Scatter over the remaining basil and some extra Parmesan. Serve with spaghetti, crusty bread or creamy polenta.
Notes
- Don’t skip soaking the breadcrumbs. If you don’t have milk, you can use water, but this helps to make your meatballs moist and enjoyable, so make sure you do it.
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What to Serve With Meatballs
Spaghetti is the classic, but these are also great over creamy polenta, with garlic bread for dunking, or piled into a sub roll like a Subway-style meatball sub. For more ideas, see my list of what to serve with meatballs. Sauce tasting a bit sharp? Here's how to reduce acidity in tomato sauce. Craving a creamy version instead? Try my IKEA-style Swedish meatballs.
Frequently Asked Questions
Is this Gordon Ramsay's exact meatball recipe?
No. It's my home-style recipe inspired by the classic chef-style Italian meatball people associate with Gordon Ramsay: beef and pork, milk-soaked breadcrumbs, Parmesan and fresh herbs, browned and finished in a simple tomato and basil sauce. The quantities and method here are mine.
What temperature should meatballs be cooked to?
Meatballs made with ground beef, pork or a mix should reach 160°F in the center on an instant-read thermometer. Meatballs made with ground chicken or turkey need 165°F. Check the largest meatball, pushing the probe into the middle.
Why do you soak breadcrumbs in milk for meatballs?
Soaked breadcrumbs, called a panade, hold on to moisture and fat as the meat cooks and stop the proteins from tightening up too much. The result is a softer, juicier meatball. Squeeze the crumbs lightly if they're very wet before mixing them in.
Should you fry or bake meatballs?
This recipe does both. Browning in a skillet adds flavor and color, then baking in the sauce cooks them through gently. For a hands-off version, bake the meatballs on a sheet pan at 425°F for 12 to 15 minutes, then simmer them in the sauce.
Can you freeze meatballs in sauce?
Yes. Cool them in their sauce, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently in a covered saucepan until the meatballs are steaming hot, 165°F, all the way through.
