Sunday Gravy with Meatballs

Sunday Gravy with Meatballs is a comforting, hearty dish that embodies the spirit of family gatherings and leisurely meals. This rich, tomato-based sauce, simmered with flavorful roasted tomatoes, fresh herbs, and aromatic spices, is the perfect base for tender meatballs made from a blend of ground chuck and savory seasonings.

The combination of sweet and spicy peppers adds depth, while the addition of cheese gives it a deliciously creamy finish.

Whether served over pasta or enjoyed on its own with crusty bread, this classic recipe is sure to warm your heart and bring everyone to the table. Perfect for Sunday dinners or any occasion, it’s a true celebration of home-cooked goodness!

Sunday Gravy with Meatballs

Ingredients

For the Sauce:

1/2 large #10 can of tomato paste

Water (to desired consistency)

1 gallon bag of frozen roasted tomatoes (or 4-5 fresh roasted tomatoes)

1 medium green bell pepper, diced

1 large hot pepper, diced

3 cloves garlic, minced

1 large onion, halved

1/8 cup olive oil

1 teaspoon dried fennel seeds

A handful each of fresh mint, basil, and parsley, chopped

2 bay leaves

A pinch of baking soda

1 tablespoon brown sugar

Salt and pepper to taste

Hot Italian sausage and meatballs (see below)

For the Meatballs:

3 lbs ground chuck

2 large eggs

A small handful each of fresh mint, basil, and parsley, chopped

1 large onion, chopped

4 large cloves garlic, minced

3/4 cup plain breadcrumbs

1/3 cup grated Parmesan Reggiano

1/3 cup grated Locatelli cheese

Salt and pepper to taste

A handful of water (as needed)

Instructions

Prepare the Meatballs:

In a large bowl, combine ground chuck, eggs, chopped herbs (mint, basil, parsley), chopped onion, minced garlic, breadcrumbs, Parmesan, and Locatelli cheese.

Season with salt and pepper. Mix until just combined, adding a little water if needed for moisture.

Shape the mixture into meatballs, about 1-2 inches in diameter.

Cook the Meatballs:

In a large skillet, heat olive oil over medium heat.

Add the meatballs and cook until browned on all sides.

Remove from the skillet and set aside.

Prepare the Sauce:

In the same skillet, add a bit more olive oil if necessary, and sauté the halved onion until softened.

Add the diced green bell pepper, hot pepper, and minced garlic, cooking until fragrant.

In a large pot, combine the tomato paste and enough water to reach your desired consistency.

Add the frozen roasted tomatoes, sautéed vegetables, fennel seeds, chopped herbs, bay leaves, baking soda, brown sugar, salt, and pepper.

Bring the mixture to a simmer, then add the browned meatballs and any remaining oil from the skillet.

Simmer:

Let the gravy simmer for at least 1 hour, stirring occasionally, to allow the flavors to meld.

If the sauce thickens too much, add more water to reach the desired consistency.

Serve:

Remove the bay leaves before serving.

Enjoy your Sunday gravy over pasta, with crusty bread, or as a hearty dish on its own!

Feel free to adjust seasoning and herbs to your taste. Enjoy your meal!

Notes:

Tomato Variations: If you don’t have frozen roasted tomatoes, you can use fresh tomatoes that have been roasted, or canned crushed tomatoes as a substitute. Adjust the water based on the consistency you prefer.

Herb Flexibility: Fresh herbs are key to this dish, but you can use dried herbs if necessary. Remember that dried herbs are more concentrated, so use about a third of the amount called for in fresh herbs.

Spice Level: The level of heat can be adjusted by varying the type and amount of hot pepper used. If you prefer a milder flavor, you can omit the hot pepper altogether.

Meatball Texture: For tender meatballs, avoid overmixing the meat mixture. If the mixture feels too dry, adding a splash of milk or more water can help.

Cooking Method: You can bake the meatballs in the oven instead of frying them for a healthier option. Bake at 400°F (200°C) for about 20-25 minutes, then add them to the sauce.

Storage: Leftover gravy and meatballs can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, thaw and warm gently on the stove, adding a little water if needed to loosen the sauce.

Serving Suggestions: This Sunday gravy pairs wonderfully with pasta, polenta, or even as a filling for sandwiches. For a complete meal, serve with a side salad and garlic bread.

Flavor Enhancements: For additional depth, consider adding a splash of red wine to the sauce while it simmers or a tablespoon of balsamic vinegar for a hint of sweetness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use pre-made meatballs?

Yes, you can use pre-made meatballs to save time. Just add them to the sauce and simmer until heated through.

However, homemade meatballs typically have better flavor and texture.

How long can I store the gravy and meatballs?

Leftover gravy and meatballs can be stored in the refrigerator for up to 4 days.

They can also be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with Sunday gravy?

This dish pairs beautifully with pasta, polenta, or crusty bread.

You can also serve it with a side salad or roasted vegetables for a complete meal.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and meatballs in advance. Simply reheat on the stovetop before serving.

The flavors often deepen after a day in the fridge!

How do I adjust the spice level?

You can adjust the heat by varying the amount and type of hot pepper you use.

For a milder dish, use less hot pepper or substitute with a milder variety, or omit it altogether.

How do I ensure my meatballs stay tender?

To keep meatballs tender, avoid overmixing the meat mixture.

Adding a bit of moisture, such as water or milk, can also help.

Baking the meatballs instead of frying them can reduce the risk of drying out.

What type of ground meat should I use for the meatballs?

Ground chuck is a great choice due to its balance of fat and flavor, but you can also use ground turkey or pork if you prefer.

Just be mindful that leaner meats may result in drier meatballs.

Can I substitute fresh herbs for dried ones?

Yes, you can use dried herbs instead of fresh, but remember that dried herbs are more concentrated.

Use about one-third of the amount called for in fresh herbs when substituting.

How can I thicken the sauce if it’s too watery?

If the sauce is too thin, you can simmer it uncovered for a bit longer to reduce the liquid.

Alternatively, you can mix a little cornstarch with cold water and stir it into the sauce until it thickens.

What can I do if my sauce tastes too acidic?

If your sauce is too acidic, add a pinch of baking soda to neutralize the acidity.

You can also stir in a bit of sugar or a splash of cream to balance the flavors.