Homemade Meatballs With Sunday Gravy

Introducing Sunday Gravy with Meatballs and Sausage – a classic Italian-American dish that’s perfect for bringing family and friends together around the table. This hearty recipe combines succulent meatballs, savory Italian sausage, and a rich marinara sauce simmered to perfection.

The meatballs are a flavorful blend of ground beef, pork, and veal, mixed with Parmesan cheese, fresh herbs, and aromatics, creating tender and juicy bites. The Sunday gravy, infused with red wine, garlic, and spices, develops a deep, robust flavor as it cooks low and slow, marrying all the ingredients together.

Served over al dente pasta and garnished with fresh basil and grated Parmigiano Reggiano, this dish is a celebration of comforting flavors and cherished traditions. Get ready to savor the warmth and love in every bite of this Sunday Gravy with Meatballs and Sausage.

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:

Meatballs

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.

Notes:

Meatball Preparation:

Use a combination of ground beef, pork, and veal for a rich and flavorful meatball.

Saute the onions and garlic until caramelized before mixing into the meatball mixture for enhanced flavor.

Incorporate freshly grated Parmesan, chopped parsley, and oregano for a burst of herbaceousness.

Use fresh breadcrumbs soaked in milk to keep the meatballs moist and tender.

Form the meatballs into uniform balls about the size of your palm for even cooking.

Sunday Gravy (Marinara Sauce with Meat):

Sear the Italian sausage links and meatballs to develop a deep, caramelized flavor.

Saute the onions, garlic, red pepper flakes, and dried oregano in the same pot to build layers of flavor.

Deglaze the pot with red wine to lift the fond (browned bits) from the bottom, adding complexity to the sauce.

Stir in tomato paste to thicken the sauce and provide a rich, concentrated tomato flavor.

Use crushed San Marzano tomatoes for their sweet, robust flavor.

Add a Parmigiano rind to infuse the sauce with depth and richness.

Simmer the sauce for at least 3 hours, partially covered, to allow the flavors to meld and intensify.

Assembly:

Toss cooked pasta with a few ladles of the tomato sauce and serve with the meatballs and sausage.

Garnish the dish with fresh basil leaves and grated Parmigiano Reggiano for a burst of freshness and nuttiness.

Nutrition Information:

Tips for Making the Best Italian Meatballs

I have made this recipe so many times with so many variations and I’ll share them all here.

⋅⋅ Use a combination of meats, I like using ground pork, ground veal and ground beef. You can also make meatballs with a combination of Italian sausage and ground beef

⋅⋅ Fresh breadcrumbs are always ideal but I also love using panko breadcrumbs on the regular.
Moisten the meatballs by adding a good splash of milk, it just works

⋅⋅ Aromatics: If I have the time, I’ll sauté onions and garlic in olive oil, let that cool and add that to the mixture.

⋅⋅ Fresh herbs make a difference: parsley leaves and oregano brighten up the meatballs.

⋅⋅ Form meatballs into balls, about the size of your palm and sear in the same pot you’ll be making the Sunday Gravy. This will give the sauce great depth of flavor.

Frequently Asked Questions:

Can I use a different meat combination for the meatballs?

Yes, you can customize the meat blend based on your preferences, but traditional blends include beef, pork, and veal.

Can I make the meatballs ahead of time and freeze them?

Absolutely, you can freeze the uncooked meatballs on a baking sheet and then transfer them to a storage container for later use.

Is there a substitute for red wine in the Sunday Gravy?

You can use beef or vegetable broth as a substitute for red wine in the Sunday Gravy if needed.

Can I use dried herbs instead of fresh ones in the meatballs?

Yes, you can use dried herbs, but adjust the quantities as dried herbs are more concentrated.

What’s the purpose of adding a Parmigiano rind to the sauce?

The Parmigiano rind adds depth and richness to the sauce, enhancing its flavor.

Can I make the Sunday Gravy in a slow cooker?

Yes, you can adapt the recipe for a slow cooker.

Brown the meat first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

How do I know when the meatballs are cooked through?

The meatballs will be cooked through when their internal temperature reaches 160°F (71°C). Alternatively, you can cut one open to check.

Can I use ground turkey instead of beef in the meatballs?

Yes, you can substitute ground turkey, but keep in mind it might result in a different flavor and texture.

Can I make this recipe with gluten-free breadcrumbs?

Yes, you can use gluten-free breadcrumbs if you have dietary restrictions.

What’s the best pasta to serve with this dish?

Spaghetti or linguini works well, but you can choose your favorite pasta shape for this hearty dish.