You don’t need to be a master chef to make Gordon Ramsay meatballs!
These meatballs are crispy on the outside and melt-in-your-mouth tender on the inside.
They’re coated with a thick marinara sauce, giving you an explosion of flavors in every bite.
With wonderfully balanced flavors and textures, it’s impossible not to fall in love with this meal.
Whether you serve these meatballs with pasta, rice, or bread, you’re guaranteed to have an unforgettable experience.
Also, don’t let Gordon Ramsay’s reputation intimidate you. His recipe is actually incredibly simple and easy to follow.
Plus, I’ve packed this article with lots of tips to ensure meatball success.
Let’s get started.
Gordon Ramsay Meatballs in Marinara Sauce
Trust no one but Gordon Ramsay (and maybe me?) to help you make the best meatballs on the planet.
These meatballs are insanely moist and juicy, with a wonderfully crispy exterior, to boot.
The balance of textures is perfect, and the flavors are off the charts, too!
The meatballs are seasoned with cheese, parsley, garlic, and chili, so they’re already delicious in and of themselves.
What makes them even more irresistible, though, is the marinara sauce.
Made with tomatoes, shallots, herbs, and spices, this marinara sauce is bursting with flavors.
Together, they’re a match made in heaven.
Ingredients
Meatballs
- Ground Beef and Pork – Use high-quality meat. If you use overly fatty meat, your meatballs will be bland and greasy. Conversely, if the meat is way too lean, your meatballs will be dry. Stick to meats with an 85-15 ratio for the best meatballs.
- Bread Crumbs and Milk – This combo gives the meatballs a light texture and keeps them from getting tough and rubbery. If you add the perfect amount of breadcrumbs and milk, there’s no need to bind the mixture with eggs.
- Parsley, Garlic, Salt, and Pepper – For flavor.
- Italian Romano Or Parmesan Cheese – Use freshly grated for maximum flavor.
- Plain Flour – For coating the meatballs before frying, making them extra crispy on the outside.
Marinara Sauce
- Garlic and Shallots – Aromatics and flavor enhancers. Use onions if you can’t find shallots.
- Red Chili – For a little bit of heat.
- Dry White Wine – It gives the marinara an even deeper flavor.
- Chopped Tomatoes – Canned tomatoes are fine.
- Basil and Fresh Oregano – Herbs give meatballs an earthy flavor.
- Pitted Green Olives – For a refreshing Italian flavor and a pop of color.
How to Make Gordon Ramsay Meatball Recipe
1. Saute the aromatics, shallots, garlic, and chili, in olive oil. This will bring out their flavors, giving your marinara a deeper, bolder taste.
2. Add the rest of the marinara ingredients and let the sauce simmer. Deglaze the pan with white wine and mix in the tomatoes, basil, oregano, and olives. Let the sauce simmer for 10 to 15 minutes, or until they’re thick and glistening.
3. Make the meatballs. Combine the ground meats and mix in the parsley, cheese, garlic, and breadcrumbs soaked in milk. Use your hands to mix the ingredients thoroughly, without overworking the meat. Season with salt and pepper and form into golf balls.
4. Coat the meatballs with flour and pan-fry to crispy golden perfection. Don’t overcrowd the pan, otherwise, the meatballs will steam, not fry.
5. Combine the meatballs and marinara, and bake for 10 minutes at 350 degrees Fahrenheit.
6. Serve meatballs over rice or pasta, or your favorite side dish. Enjoy!
Tips for the Best Meatballs
- Use equal parts ground pork and beef. This ratio results in super moist meatballs with a perfect balance of meaty flavors.
- You can also use other types of meat, such as turkey and Italian sausage. But I recommend using a combo of lean and fatty meats so that the meatballs are juicy and moist.
- Don’t add too much parmesan cheese. Just a little bit goes a long way. You want the richness of the beef and pork to shine through, so just put enough cheese to complement the meat and not overshadow it.
- Herbs and spices pair wonderfully with pork and beef. Shower the marinara sauce with lots of garlic and shallots for the best-tasting meatballs.
- Don’t over-mix the meatball mixture, otherwise, your meatballs will turn out dense and dry. It’s best to mix and form the balls with your hands.
- Don’t make the meatballs too small, or they’ll easily dry out. Shape them into golf balls for the perfect size.
How to Store Meatballs
These meatballs taste better the next day, so I highly recommend making them in advance!
Store the meatballs along with the marinara sauce in an air-tight container and refrigerate for up to 3-4 days.
Reheat them in the microwave until warmed through.
Can You Freeze Meatballs?
Absolutely. In fact, these meatballs freeze beautifully.
Arrange the meatballs in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until frozen solid.
Transfer them into freezer-safe bags and freeze for up to 6 months.
If you freeze the meatballs with the marinara sauce, they’ll keep well for up to 3 months.
Simply place the dish in a freezer-safe container, label accordingly, and freeze.
Let the frozen meatballs thaw in the fridge overnight and reheat in the microwave until warmed through.
How to Serve Gordon Ramsay Meatballs
Because it’s bathed in a delectable marinara sauce, these meatballs taste awesome on a bed of rice or pasta.
You can also serve them in hoagie rolls or any kind of bread to make a meatball sub, sandwich, or slider.
Load it up with melted mozzarella for an even more mouthwatering dish.
If you plan on serving these as an appetizer, simply stick a toothpick into each meatball and serve on a platter with the marinara on the side.
Here’s another tasty dish you can make with meatballs: pizza. Use the marinara as the pizza sauce and fill up the crust with meatballs. Yum!
More Meaty Recipes You’ll Love
Old-Fashioned Hamburger Casserole
Gordon Ramsay Meatballs
4
servings30
minutes40
minutes300
kcalIngredients
3 tablespoons fine bread crumbs
5 ounces milk
Olive oil, for frying
2 shallots, finely diced
3 garlic cloves, halved
1/2 red chili, finely sliced
1 ounce dry white wine
2 (14-ounce) cans chopped tomatoes
1 small bunch of basil
1 tablespoon chopped fresh oregano
2 tablespoons pitted green olives, drained
200 grams ground beef
200 grams ground pork
1/2 bunch flat-leaf parsley
2 tablespoons grated Italian Romano or parmesan cheese
2 garlic cloves, minced
Salt and pepper, to season
Plain flour, for coating the meatballs before frying
Instructions
- Soak the breadcrumbs in milk.
- Heat the olive oil in a pan over medium heat. Fry the shallots, garlic, and chili for 2-3 minutes, or until the shallots are soft and translucent.
- Stir in the wine, tomatoes, basil, oregano, and olives. Reduce the heat to low and allow the marinara sauce to simmer for 10-15 minutes, or until it thickens.
- Preheat the oven to 350 degrees Fahrenheit.
- While the marinara simmers, make the meatballs. Place the ground beef and pork in a large mixing bowl and make a well in the middle. Add the parsley, cheese, garlic, and the soaked breadcrumbs in the center and gently mix with your hands. Season with salt and pepper.
- Form the mixture into golf ball-sized balls and coat lightly with flour.
- Preheat a skillet with olive oil. Fry the meatballs, 4-5 at a time not overcrowd the skillet, until they’re golden on all sides.
- Transfer the meatballs into a baking dish. Pour over the marinara sauce and bake for 10 minutes. Serve and enjoy with rice or over pasta.
