Gordon Ramsay Meatballs Italian Recipe


Do you love rich, delicious, flavorful meatballs? Making them isn’t always as straightforward as it seems, but with this recipe, you’ll have meatballs to die for any time you fancy them. There are a few tricks you can employ to ensure your meatballs are tender and packed with taste, so let’s look at how to make incredible Gordon Ramsay meatballs!

gordon ramsay meatballs

How To Make Gordon Ramsay Meatballs

For these meatballs, you are going to require:

  • Ground beef: you want high quality meat for the best results, so don’t skimp when choosing your beef.
  • Ground pork: as above, good quality meat will be noticeable in your meatballs.
  • Parmesan: this brings out the flavor and makes your meatballs taste richer without making them too cheesy. You don’t need a large amount, but don’t skip this ingredient!
  • Herbs: mixing oregano, parsley, and basil is an ideal way to bump up the flavor and ensure your meatballs are not remotely bland. Meatballs really need some herbs to make them taste amazing.
  • Breadcrumbs: meatballs don’t work without the breadcrumbs. These stop the meat from getting rubbery or chewy when it is being cooked.
  • Garlic: you will be using plenty of garlic to bump up the flavor, both in the meatballs and the marinara sauce.
  • Shallots: like the garlic, some thinly sliced shallots will ensure your marinara sauce is a treat to the taste buds.
  • Chopped tomatoes: these are crucial for the rich tomato sauce your meatballs are going to soak in.

Gordon Ramsay Meatballs

4 from 5 votes
Recipe by Laura Ritterman Course: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time





How do you make truly amazing meatballs for a family dinner? Find out with this classic Gordon Ramsey recipe!


  • ½ lb of minced beef

  • ½ lb of minced pork

  • 3 tablespoons 3 white breadcrumbs

  • 2 2 shallots

  • 1 oz 1 white wine

  • 28 oz 28 chopped tomatoes (2 x 14 oz tins)

  • 3 tablespoons 3 olive oil

  • 5 cloves 5 garlic

  • 1 tablespoon 1 chopped oregano

  • Pinch red chili

  • Small bunch of basil

  • Small bunch of parsley

  • 5 oz 5 milk (for soaking the breadcrumbs)

  • 2 tablespoons 2 grated Parmesan

  • Pinch flour for dusting

  • Salt and pepper to taste


  • Take out a medium bowl and add your breadcrumbs and milk to it. Mix so that the breadcrumbs are all covered in milk, and then set the bowl to one side so that they can soak.
  • Preheat your oven to 350 degrees F.
  • Add two tablespoons of your olive oil to a frying pan. Finely chop the shallots and two cloves of garlic, and fry them lightly until the garlic turns translucent (about 3 minutes). Don’t let the garlic burn.
  • Pour the canned tomatoes, chopped oregano, and chopped basil into the pan and then add your white wine. Bring it to a simmer, and allow it to cook for around 10 or 15 minutes, so that it starts to reduce and become thick.
  • While the sauce is simmering, take out a large mixing bowl. Add the ground beef and pork to the bowl, and then mince some garlic and some parsley, and add it to the bowl too. Grate your Parmesan and mix this in, and add seasoning.
  • Wash your hands thoroughly and then use them to scoop the breadcrumbs out of the milk, squeezing out any excess milk so that the meatballs don’t end up too wet. Add the breadcrumbs to the bowl with the meat, and then use your hands to work all of the ingredients together.
  • Once the ingredients have started to stick to each other, shape them into balls around the size of golf balls, and roll them in a dusting of flour.
  • Wash your hands well and then heat the remaining olive oil in a pan. When it starts to shimmer, begin frying the meatballs in batches of 4 or 5 so the pan doesn’t get too crowded.
  • Keep frying and turning the meatballs until they turn golden on all sides, and then lift them out onto a plate to drain.
  • Add the meatballs to the sauce and then tip the whole lot into a casserole dish and put them in the preheated oven and bake them for about 10 minutes.
  • Serve with salad or pasta and enjoy.


  • 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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Tips & Tricks

So, how can you ensure your meatballs are incredible? Let’s look at some top tips!

  • Don’t overcook your garlic when making the marinara sauce; it will turn bitter. You want it to be fragrant and translucent.
  • If you don’t have either beef or pork, use a pound of the other meat, or consider swapping for another ground meat for a change in flavor.
  • Try varying the herbs and spices, and top your meatballs with a little extra Parmesan for an additional hit of flavor.
  • Don’t crowd your meatballs in the pan; they will cook much better if they have space. Depending on your pan size, this will often mean only cooking about four at once.

See Also: What To Serve With Meatballs


Can I freeze these meatballs?

Yes, you can safely freeze these meatballs. When you want to eat them, let them defrost in the fridge overnight, or defrost them in the microwave. They should keep in the freezer for months.

How do I store any leftovers?

If you have leftovers, allow them to cool to room temperature and then transfer them to an airtight container and put them in the fridge. Aim to use them up within a couple of days.

What should I serve the meatballs with?

Meatballs in a marinara sauce are traditionally served with spaghetti, but you can also use them to top crusty bread, pair them with a salad, or pour them onto a bed of fluffy rice.

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Gordon Ramsay’s meatballs are delicious, nutritious, and full of flavor. If you aren’t sure what to make for a weekday dinner – this is the answer. They are super filling and will be loved by kids and adults alike.

The famous Hell’s Kitchen chef certainly knows a thing or two when it comes to meatballs.

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