fine white breadcrumbs
A little milk, to soak
shallots, peeled and finely diced
garlic cloves, chopped
red chilli, finely sliced
Splash of white wine
x 400g tins chopped tomatoes
Small bunch of basil
Sea salt and freshly ground black pepper
pitted green olives, drained (optional)
garlic cloves, peeled and halved
bunch of flat leaf parsley
freshly grated Parmesan, plus extra to serve
Flour, to dust
- Tip the breadcrumbs into a bowl, pour on just enough milk to cover and set aside to soak. Heat the oven to 180°C/350°F/gas mark 4.
- To make the tomato sauce, heat the olive oil in a pan and gently fry the shallots, garlic and chilli for 2-3 minutes until soft.
- Deglaze the pan with a splash of white wine, then add the tinned tomatoes along with the basil, oregano and some seasoning. Throw in the olives if using and let the sauce simmer for 5-10 minutes to reduce and thicken.
- While the tomato sauce is cooking, prepare the meatballs. Put the minced beef and pork into a large bowl and add the garlic, parsley and Parmesan. Squeeze the breadcrumbs to remove excess milk, then add to the bowl. Mix well, using your hands, and season with salt and pepper.
- Shape the mixture into balls, the size of a walnut, and dust in flour. Heat the olive oil in a large frying pan. When hot, fry the meatballs, in batches if necessary, until golden.
- Add the meatballs to the tomato sauce and then transfer to an ovenproof dish. Bake in the oven for 10 minutes. Discard the basil. Serve with salad on the side.
There’s little more comforting than a bowl of warm, flavoursome meatballs swirled into perfectly al dente spaghetti Meatballs are a classic family dish that make midweek dinners just that little bit more exciting.
We love Gordon Ramsay’s rich, Italian recipe – it makes a wholly uplifting weekday option. Deliciously moreish and easy to make, this is a great recipe. Freezer-friendly and low-cost to make; they really are a simple, wholesome dinner for the whole family.
This Italians dish is made with the usual mixture of beef and pork, but we also love alternating between the two meats on occasion to spice things up, flavour-wise. Another option is to use panic breadcrumbs instead of regular breadcrumbs to add greater texture.
While the classic presentation is to serve meatballs on a bed of freshly cooked spaghetti, they can also be served on a bed of cooked rice for a filling meal or with a side salad and crusty bread as a lighter option.
Recipe from Ramsay’s Best Menus by Gordon Ramsey