Homemade Meatballs With Sunday Gravy

Sunday Gravy with Meatballs and Sausage is the heart and soul of classic Italian-American cooking — a dish steeped in family tradition, warmth, and slow-simmered love. This isn’t just a sauce; it’s a ritual that fills the home with the deep aroma of garlic, herbs, and tomatoes mingling with rich meats.

Every layer — from tender veal, beef, and pork meatballs to juicy Italian sausages simmered in San Marzano tomatoes — builds depth, creating a gravy so flavorful it clings perfectly to every strand of pasta.

It’s a dish made to be shared — slow-cooked on a Sunday, served with laughter, stories, and crusty bread to wipe the plate clean. A celebration of patience, comfort, and family connection, this is food that speaks straight to the soul.

Why People Will Love This Recipe:

Rich, Slow-Simmered Flavor: The sauce develops layers of deep, complex taste from hours of slow cooking, infusing every bite of pasta, meatball, and sausage with savory perfection.

True Italian Comfort: It’s the ultimate comfort food — warm, hearty, and nostalgic, evoking memories of family gatherings and Sunday dinners filled with laughter and love.

Perfect Balance of Texture and Taste: Juicy meatballs, tender sausage, and silky tomato gravy come together to create a satisfying mouthfeel that’s both rustic and luxurious.

Made to Share: This recipe feeds the soul and the table — it’s ideal for bringing people together, serving a crowd, or creating leftovers that taste even better the next day.

Timeless Tradition: Cooking Sunday Gravy isn’t just about making a meal — it’s about preserving a piece of culinary heritage, embracing patience, and transforming simple ingredients into something unforgettable.

Key Ingredients:

Trio of Ground Meats (Beef, Pork, and Veal): The foundation of truly authentic meatballs, each meat contributes something unique — beef for depth, pork for richness, and veal for tenderness, blending into a melt-in-your-mouth texture.

San Marzano Tomatoes: The heart of the Sunday gravy, these prized Italian tomatoes offer natural sweetness and balanced acidity, creating a smooth, velvety sauce that clings perfectly to pasta.

Italian Sausage Links: Their spices — fennel, garlic, and herbs — release into the sauce as they simmer, adding warmth and complexity to every bite.

Fresh Herbs (Parsley, Oregano, Basil): Fragrant and earthy, they bring brightness to the slow-cooked richness, giving the dish that unmistakable homemade freshness.

Red Wine & Parmigiano Rind: The wine deepens the sauce with a subtle tang, while the rind melts slowly, enriching the gravy with a creamy umami depth that only time and patience can create.

Expert Tips:

Brown, Don’t Burn — Build the Foundation:

When searing the meatballs and sausages, focus on developing a rich, brown crust without burning. Those golden bits stuck to the bottom of the pan (the fond) are pure flavor — they’ll dissolve into the sauce, deepening its taste.

Use the Right Tomatoes:

Always choose certified D.O.P. San Marzano tomatoes for the best results. Their natural sweetness and low acidity balance the savory richness of the meats, eliminating the need for added sugar.

Let Time Do the Work:

Resist the urge to rush. True Sunday gravy needs at least three hours of slow simmering. This allows the meats to release their juices, the herbs to bloom, and the tomatoes to mellow into a luxurious, unified sauce.

Layer Flavors Thoughtfully:

Don’t add all your seasoning at once. Season the meats, the sautéed onions and garlic, and the sauce separately — layering seasoning ensures a depth of flavor that can’t be achieved with a single round of salt and pepper.

Finish Like an Italian Nonna:

Always toss your pasta in the sauce before serving — never pour sauce over dry noodles. Letting the pasta simmer in the gravy for a minute allows the starches to absorb the flavors and thicken the sauce naturally.

Bonus Pro Tip:

Save and freeze a portion of the sauce without the meat — it makes a phenomenal base for lasagna, baked ziti, or chicken parmesan later on. Each batch becomes more flavorful as the sauce matures.

How to make Sunday Gravy With Meatballs And Sausage

Ingredients:

Meatballs

2 tablespoon olive oil divided

¼ red onion diced

3 garlic cloves finely chopped

1 pound ground beef

1 pound ground pork

1 pound ground veal

½ cup freshly grated Parmesan

Small bunch of parsley leaves chopped

2-3 Sprigs of fresh oregano leaves chopped

1 egg whisked

½-3/4 cup fresh breadcrumbs (can sub panko)

½ cup whole milk

½ teaspoon Kosher salt

Few grinds of freshly cracked black pepper

Sunday Gravy (Marinara Sauce with Meat)

4 Italian sausage links

1-2 tablespoons Olive oil for drizzling

½ red onion diced

2-3 cloves garlic finely chopped

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 tablespoon tomato paste

1 cup red wine

2 28 ounce cans crushed San Marzano tomatoes

Salt and pepper to taste

1 chunk Parmigiano Rind

Pasta

1 pound spaghetti or linguini

Fresh basil leaves

Parmigiano Reggiano freshly grated

Instructions:

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Drizzle 1 tablespoon of olive oil in a sauté pan and place over medium heat. Add chopped onion and sauté until lightly caramelized, about 5 minutes. Add garlic and sauté for another minute.

Remove mixture from heat and cool to room temperature for a few minutes.

In a large bowl, add the ground meats, egg, herbs, breadcrumbs, milk, salt and pepper and the onion mixture. Mix everything very well but don’t over mix.

Form the mixture into into balls, about the size of your palm. You can line the meatballs on a parchment lined baking sheet before cooking.

Sunday Gravy (Marinara Sauce with Meat)

Heat a large pot or dutch oven over medium-high heat and drizzle with the other tablespoon of olive oil. Add sausage links and sear on both sides until browned and set aside.

In batches, sear meatballs on all sides until browned and set aside. It’s OK if they’re not cooked all the way through, the meatballs will finish cooking in the sauce.

In the same pot with the drippings, sauté the chopped onion until caramelized. About 3-5 minutes.

Add garlic, red pepper flakes and herbs and sauté for another two minutes. Stir in tomato paste.

Add wine and de-glaze the bottom of pan, scraping off the bottom bits (this is all flavor) and allow to reduce slightly. Pour in crushed tomatoes and give everything a good stir. Add salt and pepper to taste.

Add the sausage and meatballs and any reserved juices back into the sauce along with the Parmigiano rind.

Bring sauce to a simmer and cove the pot halfway and cook sauce for at least 3 hours, giving the sauce a stir every so often.

When done, toss a few ladles of tomato sauce with cooked pasta and serve with meatballs and sausage. Garnish with fresh basil and grated Parmigiano.

Important Notes When Making Homemade Meatballs With Sunday Gravy:

Quality Matters More Than Quantity:

This dish relies on simple, humble ingredients — which means their quality truly shines through. Use the freshest herbs, the best Italian sausage you can find, and authentic San Marzano tomatoes for that unmistakable homemade depth.

The Sauce Evolves Over Time:

Sunday gravy tastes even better the next day. As it rests, the flavors of the meats, herbs, and tomatoes meld together, creating a sauce that becomes richer, smoother, and more balanced — a hallmark of true Italian comfort food.

Don’t Skip the Parmigiano Rind:

Adding a chunk of Parmigiano rind to the simmering sauce infuses it with a subtle nutty umami essence, creating a creamy texture without needing excess fat or cheese. It’s a small touch that elevates the entire dish.

Control the Simmer, Don’t Boil:

Keep the sauce at a gentle simmer — just an occasional bubble or two. Boiling can cause the meat to toughen and the sauce to separate. Slow and steady heat develops flavor and maintains a silky consistency.

Balance Is Key:

Before serving, taste the sauce. Adjust the salt, add a pinch of sugar if it’s too acidic, or a splash of red wine for brightness. Every batch is different — the best cooks taste, adjust, and perfect along the way.

Serve the Sauce with Respect:

This isn’t just a topping — it’s the heart of the meal. Toss the pasta directly in the gravy so every strand is coated, and serve the meats separately on a platter as the proud centerpiece of your Sunday feast.

How to Enjoy Sunday Gravy with Meatballs and Sausage:

1. Let the Flavors Settle Before Serving:

After hours of slow simmering, give your sauce 10–15 minutes to rest off the heat before serving. This pause allows the fats to redistribute and the flavors to harmonize — ensuring that every bite tastes deep, balanced, and luxurious.

2. Serve the Italian Way — Pasta First, Meat Second:

Traditionally, Sunday gravy is enjoyed in two courses. Start with the pasta tossed generously in the rich red sauce, letting every strand soak in that tomato-meat essence. Then, serve the meatballs and sausage as the secondo piatto (main course), accompanied by crusty bread to mop up the extra sauce.

3. Pair It with the Right Wine:

A medium-bodied red like Chianti, Sangiovese, or Barbera perfectly complements the sauce’s acidity and the meat’s richness. The wine’s subtle spice and fruitiness enhance the depth of the gravy without overpowering it.

4. Enhance the Experience with Texture:

Sprinkle freshly grated Parmigiano-Reggiano over the pasta, and add a drizzle of extra-virgin olive oil for silkiness. Serve with warm, crusty Italian bread to capture every last drop of the sauce — it’s part of the ritual.

5. Share the Moment:

Sunday gravy isn’t meant to be eaten in silence. It’s a dish of community — meant to be shared with family and friends around a full table. Pour the wine, pass the bread, and let the laughter and aroma fill the room.

6. Savor the Leftovers (They’re Even Better):

Refrigerate any leftovers overnight — the sauce deepens in flavor as it rests. The next day, reheat gently over low heat and enjoy it over fresh pasta, layered into lasagna, or spooned over toasted Italian bread.

Nutrition Information:

(per serving — approx. 1 plate with pasta, meatballs, and sauce):

Frequently Asked Questions:

What makes “Sunday Gravy” different from regular marinara sauce?

Sunday gravy is a slow-cooked tomato sauce enriched with multiple meats — like sausage, meatballs, and sometimes ribs or veal — which infuse it with deep, savory flavors. Marinara, on the other hand, is a simpler, quicker sauce without meat, used mainly for pasta or seafood.

Can I make Sunday gravy ahead of time?

Absolutely — in fact, it’s even better the next day. Let it cool completely, refrigerate overnight, and reheat gently over low heat. The resting time allows the sauce and meats to absorb even more flavor, resulting in a richer, smoother taste.

How do I prevent the sauce from tasting too acidic?

Use high-quality San Marzano tomatoes and let the sauce simmer slowly — this naturally mellows acidity. You can also add a pinch of sugar or a splash of red wine near the end to balance the flavor without overpowering the tomatoes.

Can I use different meats in this recipe?

Yes, Sunday gravy is wonderfully flexible. In addition to sausage and meatballs, you can include short ribs, pork neck bones, or even beef brisket for deeper flavor. Just be sure to brown each meat first to seal in juices and develop complexity.

What’s the best pasta to serve with Sunday gravy?

Traditionally, long noodles like spaghetti, linguine, or bucatini are preferred because they hold the sauce beautifully. However, rigatoni or penne work just as well if you want more texture. Always toss the pasta in the sauce before serving — never serve it dry underneath!

Do I really need to brown the meats before simmering them in the sauce?

Yes — browning is essential. It builds the foundation of flavor through caramelization, known as the Maillard reaction. Those browned bits (fond) in the pan dissolve into the tomato sauce, giving the gravy its deep, savory complexity that can’t be achieved with raw meat.

How long should I simmer Sunday gravy, and can it simmer too long?

Ideally, it should simmer for at least 3 hours to let the flavors develop fully. You can go up to 5–6 hours on very low heat — the sauce will only get richer. Just make sure it doesn’t boil or reduce too much; add a little water or wine if it thickens excessively.

What’s the secret to keeping meatballs tender, not tough?

Use a mix of meats (beef, pork, veal) for balance, and don’t overwork the mixture when forming balls. Gently combine the ingredients and keep them loose. Also, soak the breadcrumbs in milk first — this moisture keeps the meatballs light and juicy as they cook in the sauce.

Can I use fresh tomatoes instead of canned San Marzano?

You can, but you’ll need to blanch, peel, and crush them first. Fresh tomatoes create a lighter sauce, while canned San Marzano tomatoes give the classic, rich Italian flavor that’s smooth and slightly sweet — ideal for Sunday gravy.

How can I prevent the sauce from being greasy?

Use high-quality sausage and meats with moderate fat content. After browning, drain excess grease before adding the tomato base, but leave just enough to enrich the sauce. Skimming off any surface fat during simmering will keep the gravy silky, not oily.