Sunday Gravy and Meatballs: A Taste of Home

The aroma alone transports me back. I can almost see my Nonna, her hands dusted with flour, humming a tune as she stirred a pot bigger than my eight-year-old self. The rhythmic bubble of the sauce, the savory scent of browning meat – it was the essence of Sunday, of family, of love simmering in a pot. This isn’t just a recipe; it’s a memory, a tradition, a taste of home I’m excited to share with you.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes
• Yields: 22 meatballs
• Serves: 4
• Dietary Type: Not Gluten-Free

Ingredients

For the Meatballs:

• 3 tablespoons extra virgin olive oil
• 1 small white onion, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 1 lb ground beef
• 1 lb ground veal
• ½ lb ground pork
• 1 ¼ cups breadcrumbs, freshly ground
• ¾ cup pecorino romano cheese, grated
• 12 sprigs Italian parsley, chopped
• 8 large eggs
• Salt and pepper to taste

For the Sunday Gravy:

• ¼ cup olive oil, plus 3 tablespoons
• 7 garlic cloves, peeled and sliced
• 1 pinch crushed red pepper flakes
• 6 (6 ounce) cans tomato paste
• 2 sprigs oregano
• 1 teaspoon salt
• 9 basil leaves
• ⅛ teaspoon crushed red pepper flakes
• 12 (6 ounce) cans water, use the tomato paste cans to measure
• 3 (35 ounce) cans whole tomatoes
• 1 ½ (35 ounce) cans water, use the whole tomato cans to measure
• ¾ lb beef stew meat
• 1 lb Italian sausage

Equipment Needed

• Large skillet
• Very large heavy-bottomed saucepot
• Large bowl
• Wooden spoon

Instructions

1. Begin by preparing the meatballs. Place 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion and garlic in it for 3 minutes, or until the onion is translucent. Set aside and allow to cool completely.
2. In a large bowl, thoroughly mix together the ground beef, ground veal, and ground pork with the breadcrumbs, pecorino romano cheese, cooled onion and garlic, chopped parsley, salt, pepper, and eggs. Use your hands to gently combine all ingredients until just incorporated. Be careful not to overmix, or the meatballs will be tough.
3. Shape the meat mixture into medium-sized ovals, about the size of extra-large eggs. You should end up with approximately 22 meatballs.
4. In the same skillet used for the onions and garlic, add the remaining 2 tablespoons of olive oil over medium heat. Brown the meatballs evenly on all sides. You may need to do this in batches to avoid overcrowding the pan. Set the browned meatballs aside.
5. Now, prepare the Sunday Gravy. In a very large heavy-bottomed saucepot, place the ¼ cup of olive oil over medium heat. Sauté the sliced garlic for about 1 minute, or until slightly golden. Watch carefully to prevent burning.
6. Add the 6 cans of tomato paste to the pot and fry it with the garlic for 5 minutes, or until the paste is bubbling. Stir constantly to prevent burning, scraping the bottom of the pot. This step is crucial for developing the rich flavor of the sauce.
7. Stir in the 12 cans of water (using the empty tomato paste cans as a measure) and allow to simmer for 20 minutes, or until the mixture thickens slightly.
8. Add the 3 cans of whole tomatoes (crushed by hand or pureed), the 1 ½ cans of water (using the empty tomato cans as a measure), the oregano, salt, basil, and crushed red pepper flakes. Bring the sauce to a boil, then immediately lower the heat so that it barely simmers.
9. Place a wooden spoon under the cover of the pot to keep it partially opened. This allows steam to escape and helps the sauce to reduce and thicken.
10. While the sauce simmers, place the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef stew meat and Italian sausage evenly on all sides. Remove the browned meats and set them aside.
11. After the sauce has been simmering over low heat for 2 hours, gently add the browned beef stew meat, Italian sausage, and meatballs to the sauce. Ensure the meat is completely submerged in the sauce.
12. Continue to cook for 1 to 1 ½ more hours, stirring periodically and gently to avoid breaking the meatballs.
13. When the sauce is ready, skim the excess oil from the top. Adjust the seasoning with salt and pepper to your liking.

Expert Tips & Tricks

• Meatball Texture: For a lighter, more tender meatball, soak your breadcrumbs in milk or water before adding them to the meat mixture. Squeeze out the excess liquid before incorporating.
• Tomato Paste Magic: Don’t skip the step of frying the tomato paste! This caramelizes the sugars and creates a deeper, more complex flavor. Be diligent about stirring to prevent scorching.
• Simmer, Don’t Boil: The key to a great Sunday Gravy is a slow, gentle simmer. This allows the flavors to meld and the sauce to thicken properly.
• Meatball Variations: You can experiment with different types of ground meat, such as lamb or turkey, to create unique flavor profiles.

Serving & Storage Suggestions

Serve the Sunday Gravy and Meatballs over your favorite pasta, such as spaghetti, rigatoni, or penne. A generous sprinkle of grated pecorino romano cheese and a fresh basil leaf garnish elevate the presentation. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sauce and meatballs separately for up to 2-3 months. Reheat gently on the stovetop over low heat, or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1917.3 kcal	–
Calories from Fat	984 g	51%
Total Fat	109.4 g	168%
Saturated Fat	34.2 g	171%
Cholesterol	702.3 mg	234%
Sodium	4710.6 mg	196%
Total Carbohydrate	114.3 g	38%
Dietary Fiber	22.5 g	89%
Sugars	56.8 g	–
Protein	129 g	258%

Variations & Substitutions

• Spice it Up: Add more crushed red pepper flakes or a pinch of cayenne pepper for a spicier gravy.
• Vegetarian Option: Replace the meat with plant-based crumbles or hearty vegetables like mushrooms, eggplant, and zucchini for a vegetarian version.
• Wine Addition: Add a cup of dry red wine to the gravy after sautéing the garlic for extra depth of flavor. Allow the wine to reduce slightly before adding the tomato paste.
• Sweetness: A tablespoon of sugar added to the sauce after simmering with water balances out the acidity from the tomatoes.

FAQs (Frequently Asked Questions)

Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs a day in advance and store them in the refrigerator. Just be sure to brown them before adding them to the sauce.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs provide the best flavor, you can substitute dried herbs. Use about 1 teaspoon of dried oregano and 1 teaspoon of dried basil for this recipe.

Q: How do I prevent the sauce from splattering while it simmers?
A: Using a splatter screen or leaving the lid slightly ajar (as mentioned in the instructions) can help prevent splattering.

Q: Can I use canned crushed tomatoes instead of whole tomatoes?
A: Yes, you can use canned crushed tomatoes as a substitute for whole tomatoes. The flavor will be very similar.

Q: What’s the best type of sausage to use?
A: Both sweet and hot Italian sausage work well in this recipe. Choose your favorite or a combination of both for a balanced flavor.

Final Thoughts

This recipe for Sunday Gravy and Meatballs is more than just a meal; it’s an invitation to slow down, savor the moment, and connect with loved ones around the table. Don’t be intimidated by the length of the recipe – each step is simple and rewarding. Gather your ingredients, put on some music, and immerse yourself in the process. I encourage you to try this recipe and create your own memories around this classic dish. Share your creations and any personal touches you add! Pair it with a crusty loaf of bread and a bottle of Chianti for the ultimate Italian-American experience. Buon appetito!