Italian Meatballs with Sunday Gravy
User Reviews
3.7
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
12
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Calories
424 kcal
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Course
Main Course
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Cuisine
Italian
Italian Meatballs with Sunday Gravy
Description
Italian Meatballs with Sunday Gravy features a slow-simmered red sauce that starts with sautéed onions and garlic enhanced by crushed whole tomatoes and tomato sauce. The addition of optional mushrooms and red wine enriches the sauce's depth. The meatballs are prepared from a mixture of ground sirloin, pork, and chuck, seasoned with garlic, eggs, breadcrumbs, Parmesan cheese, parsley, salt, and pepper. They are formed into balls and baked before being added to the sauce.
The finished dish offers a combination of tender meatballs with a thick, flavorful sauce that nourishes the pasta beneath. The sauce absorbs the essence of the meat and the herbs, giving each bite a satisfying savory character. Serving it over pasta allows the sauce to coat the noodles, making a filling meal.
For best results, serve this dish fresh and sprinkle additional parsley or basil on top to add brightness. The sauce can be enriched further by adding a rind of Parmesan cheese if available during cooking, which imparts subtle umami notes.
Ingredients
Sunday Gravy (Red Sauce)
- 2 tablespoons extra virgin olive oil
- 1 onion diced, large
- 2 cloves garlic grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups whole peeled tomatoes two 32-ounce cans
- 4 cups tomato sauce low sodium
- 2 pounds mushroom optional, sliced
- 1 cup red wine optional
- basil to serve, fresh
- parsley to serve, fresh
Meatballs
- 1 pound ground sirloin
- 1 pound ground pork
- 1 pound ground chuck or veal
- 3 cloves garlic grated
- 2 egg lightly whisked
- 1 cup breadcrumbs Italian style
- ½ cup Parmesan Cheese grated
- ½ cup parsley minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- pasta we use DeLallo whole wheat pasta, cooked
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
- Adding a Parmesan rind to the sauce during cooking enhances its flavor depth.
- This recipe can be scaled down by half if needed without sacrificing quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.7
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