Italian Meatballs with Sunday Gravy
User Reviews
3.7
60 reviews
Good
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
12
-
Calories
424 kcal
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Course
Main Course
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Cuisine
Italian
Italian Meatballs with Sunday Gravy
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Whether you grew up eating Sunday sauce or gravy, your family will love these traditional Italian meatballs in red sauce - the ultimate comfort food!
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Ingredients
Sunday Gravy (Red Sauce)
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 2 cloves garlic grated
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 cups whole peeled tomatoes two 32-ounce cans
- 4 cups tomato sauce low sodium
- 2 pounds sliced mushrooms optional
- 1 cup red wine optional
- Fresh basil and parsley to serve
Meatballs
- 1 pound ground sirloin
- 1 pound ground pork
- 1 pound ground chuck or veal
- 3 cloves garlic grated
- 2 eggs lightly whisked
- 1 cup Italian breadcrumbs
- ½ cup grated parmesan
- ½ cup minced parsley
- 1 tablespoon salt
- 1 teaspoon pepper
- cooked pasta of choice we use DeLallo whole wheat pasta
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Instructions
- To make the sauce, heat olive oil over medium-high heat in a large stock pot and stir in diced onions, garlic, salt and pepper. Reduce heat to medium and saute onions until translucent, stirring frequently, about 8-9 minutes.
- Stir in whole peeled tomatoes and tomato sauce carefully breaking apart tomatoes with a wooden spoon. (Alternatively, I like to break them apart with scissors in the can before adding.) Bring to a boil then reduce heat to low and simmer while you begin working on the meatballs. (You can add red wine and mushrooms at this time if using.)
- For the meatballs, start by pre-heating oven to 350 degrees and lining two or three baking sheets with foil.
- Place all meatball ingredients (sirloin through pepper) in a large bowl and use your hands to mix together until everything is thoroughly combined.
- Using a cookie scoop, start forming mixture into meatballs and line into a single layer on the baking sheet.
- Bake meatballs for 15 minutes then remove from oven and carefully add to the sauce simmering on the stove. Continue simmering sauce with the meatballs for 30 minutes or longer.
- Serve over pasta of choice.
Notes
- If you have a leftover parmigiano reggiano rind, add it to the sauce for flavor. This recipe can easily be cut in half.
Nutrition Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
20.1g
(7%)
Protein
30.2g
(60%)
Fat
24.3g
(37%)
Saturated Fat
8.9g
(45%)
Polyunsaturated Fat
15.4g
Cholesterol
128mg
(43%)
Sodium
1764mg
(74%)
Fiber
3.2g
(13%)
Sugar
8.7g
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 20.1g | 7% |
| Protein | 30.2g | 60% |
| Fat | 24.3g | 37% |
| Saturated Fat | 8.9g | 45% |
| Polyunsaturated Fat | 15.4g | 91% |
| Cholesterol | 128mg | 43% |
| Sodium | 1764mg | 74% |
| Fiber | 3.2g | 13% |
| Sugar | 8.7g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
60 reviews
Good
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