Italian-Style Meatballs with Hearty Sunday Gravy
Indulge in the rich flavors of authentic Italian cooking with this Italian-Style Meatballs and Hearty Sunday Gravy recipe. Combining a trio of meats—beef, veal, and pork—with aromatic herbs and spices, these tender meatballs simmer in a luscious tomato-based gravy that is guaranteed to bring warmth to your Sunday dinner table. Perfect for sharing with family and friends, this dish serves as a nostalgic reminder of traditional Italian family gatherings. Serve with pasta, crusty bread, or over polenta for a satisfying meal any day of the week.
4
Servings
937.5
Calories
25
Ingredients
Ingredients
Extra virgin olive oil
3 tablespoons (for sautéing the onion and garlic)
White onion
1 small (peeled and chopped)
Garlic cloves
3 cloves (peeled and chopped)
Ground beef
1 lb (raw)
Ground veal
1 lb (raw)
Ground pork
1/2 lb (raw)
Fresh breadcrumbs
1 1/4 cups (freshly ground)
Pecorino Romano cheese
3/4 cup (grated)
Italian parsley
12 sprigs (chopped)
Large eggs
8 (cracked)
Salt
to taste
Black pepper
to taste
Olive oil
1/4 cup (for Sunday gravy)
Garlic cloves
7 cloves (peeled and sliced)
Crushed red pepper flakes
1 pinch
Tomato paste
6 (6-ounce) cans
Oregano sprigs
2
Salt
1 teaspoon
Basil leaves
9
Crushed red pepper flakes
1/8 teaspoon
Water
12 (6-ounce) cans (use the tomato paste cans to measure)
Whole tomatoes
3 (35-ounce) cans (pureed)
Water
1.5 (35-ounce) cans (use the whole tomato cans to measure)
Beef stew meat
3/4 lb (browned)
Italian sausage
1 lb (browned)
Instructions
1
In a skillet heated to medium, add 1 tablespoon of olive oil. Sauté the chopped onion and garlic for about 3 minutes, or until the onion is translucent. Remove from heat and allow to cool.
2
In a large mixing bowl, combine the ground beef, veal, and pork. Add the freshly ground breadcrumbs, grated pecorino romano cheese, cooled onion and garlic mixture, chopped parsley, salt, and pepper. Crack in the large eggs and mix everything together until well combined, but avoid overworking the meat.
3
Using your hands, form the meat mixture into oval shapes resembling large eggs, roughly the size of extra-large eggs. You should yield approximately 22 meatballs.
4
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the meatballs on all sides for about 5-7 minutes. You can then either set them aside or immerse them directly into your Sunday gravy, allowing them to gently simmer until tender, which should take about 1 to 1.5 hours. Stir occasionally, ensuring the meatballs remain intact.
5
To prepare the Sunday gravy, heat 1/4 cup of olive oil in a heavy-bottomed saucepot over medium heat. Sauté the sliced garlic for about 1 minute or until golden brown. Stir in the tomato paste, frying it with the garlic for around 5 minutes until bubbling, stirring constantly to prevent burning.
6
Gradually add 12 cans of water, using the tomato paste cans as a measurement. Allow the mixture to simmer for about 20 minutes, stirring occasionally until slightly thickened.
7
Incorporate the pureed tomatoes, 1.5 cans of water, oregano, salt, basil, and red pepper flakes. Bring the mixture to a boil, then reduce the heat for a gentle simmer. To maintain a slight opening for steam, rest a wooden spoon under the lid.
8
While the gravy simmers, brown the remaining beef stew meat and Italian sausage in a separate skillet over medium-high heat until evenly browned on all sides.
9
After the gravy has simmered for 2 hours, carefully add the browned meat to the sauce, ensuring the meatballs stay whole and submerged. Continue cooking for an additional 1 to 1.5 hours, gently stirring the sauce while being cautious not to break the meatballs.
10
Finally, skim off excess oil from the surface of the sauce, adjust seasoning to taste, and serve warm, garnished with fresh basil if desired.
Nutrition Information
56.25g
Fat
37.5g
Carbs
62.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Italian-Style Meatballs with Hearty Sunday Gravy?
This is an authentic Italian dish featuring tender meatballs made from beef, veal, and pork simmered in a rich, slow-cooked tomato-based sauce known as Sunday gravy.
Which types of meat are used in the meatballs?
The meatball mixture uses a combination of ground beef, ground veal, and ground pork.
How many meatballs does this recipe make?
This recipe yields approximately 22 meatballs.
What is the unique shape recommended for these meatballs?
The meatballs should be formed into oval shapes resembling the size of extra-large eggs.
How many eggs are required for the meatball mixture?
The recipe calls for 8 large eggs to bind the meatball ingredients.
What kind of cheese is used in the meatballs?
The recipe uses 3/4 cup of grated Pecorino Romano cheese.
How long should the meatballs be browned before simmering?
Brown the meatballs in olive oil for about 5 to 7 minutes on all sides.
How long do the meatballs simmer in the Sunday gravy?
They should gently simmer in the gravy for 1 to 1.5 hours until tender.
What ingredients are used for the base of the Sunday gravy?
The base is made from sliced garlic, tomato paste, and pureed whole tomatoes.
How much tomato paste is needed?
You will need six 6-ounce cans of tomato paste.
How do I measure the water for the gravy?
Use the empty tomato paste cans to measure 12 cans of water and the empty whole tomato cans to measure 1.5 cans of water.
What extra meats are added to the sauce?
In addition to the meatballs, the gravy includes browned beef stew meat and Italian sausage.
When should the beef stew meat and sausage be added to the gravy?
Add the browned meat after the gravy has already simmered for 2 hours.
How many total servings does this recipe provide?
This recipe serves 4 people.
What is the calorie count per serving?
Each serving contains approximately 937.5 calories.
How much protein is in one serving?
There are 62.5 grams of protein per serving.
What herbs are used to flavor the gravy?
The gravy is flavored with oregano sprigs, fresh basil leaves, and red pepper flakes.
How should I sauté the onion and garlic for the meatballs?
Sauté them in olive oil for about 3 minutes or until the onion is translucent, then allow them to cool before adding to the meat.
How do I prevent the gravy from burning while frying the tomato paste?
Stir the tomato paste constantly while frying it with the garlic for about 5 minutes.
What is the total simmering time for the gravy?
The gravy simmers for 2 hours initially, plus an additional 1 to 1.5 hours after adding the browned meats.
Why should I rest a wooden spoon under the lid while simmering?
This maintains a slight opening for steam to escape during the simmering process.
What should I do before serving the gravy?
Skim off any excess oil from the surface and adjust the seasoning to taste.
Can I use different types of breadcrumbs?
The recipe specifically recommends 1 1/4 cups of freshly ground breadcrumbs for the best texture.
What are the suggested serving options?
It is best served with pasta, crusty bread, or over polenta.
How much fat is in a single serving?
There are 56.25 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 37.5 grams of carbohydrates.
How many garlic cloves are used in total for the recipe?
A total of 10 garlic cloves are used: 3 for the meatballs and 7 for the gravy.
Should I overwork the meat when mixing?
No, you should mix the ingredients until well combined but avoid overworking the meat to keep the meatballs tender.
What type of parsley is used in the meatball mixture?
The recipe calls for 12 sprigs of chopped Italian parsley.
What are the primary tags associated with this dish?
The tags include meatballs, polpetti, sunday gravy, italian recipe, and comfort food.