Print Options:

Gordon Ramsay’s Italian Meatballs With Spaghetti

Yields1 Serving

 Jolly Pasta (Spaghetti)
 3 tbsp. fine white breadcrumbs
 A little milk, to soak
 2 tbsp. olive oil
 2 shallots, peeled and finely diced (Can use 1 medium onion instead if not available)
 2 garlic cloves, chopped and 3 garlic cloves, peeled and halved
 red chilli, finely sliced
 Splash of white wine
 2 x 400g tins chopped tomatoes
 Small bunch of basil
 1 tbsp. chopped oregano
 Sea salt and freshly ground black pepper
 2 tbsp. pitted green olives, drained (optional)
 200 g minced pork
 bunch of flat leaf parsley
 2 tbsp. freshly grated Parmesan, plus extra to serve
 Flour, to dust
 1 tbsp. olive oil
1

Tip breadcrumbs in bowl with milk poured over and set aside for soaking. Heat oven to 350 F. For the tomato sauce, heat olive oil in a pan and gently fry the shallots, garlic and chilli.

2

Deglaze the pan with a splash of white wine, add tinned tomatoes, basil, oregano and some seasoning. Add olives if using and simmer for 5-10 minutes. For meatballs, put the beef and pork into a bowl and add garlic, parmesan and parsley.

3

Squeeze breadcrumbs and remove excess milk and add to bowl. Mix well and season with salt and pepper. Shape the mixture into balls and fry in a pan with olive oil until golden.

4

Add the meatballs to the tomato sauce. Coat it and then place on a baking tray in the oven for 10 minutes. Serve with Jolly Spaghetti.

X