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Home » Recipes » Italian Recipes

Homemade Meatballs with Sunday Gravy

Published: Mar 11, 2021 · Modified: Oct 27, 2022 by Samantha Ferraro · This post may contain affiliate links · 3 Comments

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Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Now, not to pat myself on the back or anything, but I can make a pretty darn good Italian style meatball. I'd like to say it's one of my secret powers. Large burley "manly-men" have quite literally swooned and fainted at the first bite of my meatballs and at the very whiff of my Sunday gravy, tears from start streaming down their cheeks in glee. For another wonderful Italian meal try my Italian Sausage and Peppers.

A bit dramatic? Maybe, but that's how I imagine it to be.

For a not so traditional "Meatball" recipe, try my Thanksgiving Turkey Meatballs. You don't need to wait for Thanksgiving either.

Sunday Gravy Recipe


An Italian-American dish, Sunday gravy is a slow simmered marinara with any meat that you have. We like adding browned meatballs and Italian sausage and let the meat slowly simmer in the sauce all day long. You can also add pork chops and short ribs which will make the sauce even richer.

Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

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.

How To Cook Meatballs

Sear Meatballs: Once meatballs are formed, sear meatballs on all sides in a bit of olive oil over medium-high heat. Cook meatballs in batches and set aside on a platter. It's ok that the meatballs are not fully cooked, they will finish cooking in the sauce.

Bake Meatballs: Place meatballs on a parchment lined baking sheet and bake at 425 degrees Fahrenheit for about 10 minutes. The meatballs won't have the deep char that they do when searing, but will be cooked all the way through. At this point you can eat them immediately and/or add them to the marinara sauce. 

How to Freeze Meatballs

I make a huge batch of meatballs because they freeze and reheat so well.

  • Freeze Uncooked Meatballs: Place formed meatballs in a single layer on a baking sheet or plate and freeze, then transfer to resealable bag. You will need to fully thaw before cooking the meatballs.
  • Freeze Cooked Meatballs: Same as above, but you can add the frozen meatballs to a pot of marinara until warmed through.
  • Freeze Meatballs in Sauce: I've done this when I'm in a rush. I place meatballs and sauce in a large resealable bag and freeze. To re-heat, I dump the entire contents into a pot and bring up to a simmer. This is a great option to use as a meatball sandwich since the meatballs may lose their shape.
Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Other Italian-American Favorites to Serve Along with Sunday Gravy

  • Roasted Garlic and Herb Focaccia
  • Creamy Polenta with Thyme
  • Brussels Sprouts Salad with Pistachios and Pecorino

More Pasta dishes

  • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
    Creamy Tomato Mascarpone Sauce with Pasta
  • Kale Pasta with Capers and Olives
  • Cherry tomato pasta with basil and garlic.
    Cherry Tomato Pasta with Garlic and Basil
  • Homemade Pumpkin-Ricotta Ravioli with Brown Butter Walnut Sauce
Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Homemade Meatballs with Sunday Gravy

Samantha Ferraro

LittleFerraroKitchen.com

Homemade meatballs with Sunday gravy is a true labor of love. Seasoned meatballs are simmered in marinara making them tender and flavorful.
5 from 6 votes
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Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Course Main Course
Cuisine American, Italian
Servings 10 servings
Calories 762 kcal

Equipment

  • Dutch Oven

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

Instead of using fresh herbs and aromatics for the meatballs, you can substitute: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano.
Any combination of meat will work, such as combining sausage with beef or ground turkey with sausage. Meatballs are very versatile. 
 

Nutrition

Calories: 762kcalCarbohydrates: 46gProtein: 41gFat: 43gSaturated Fat: 15gTrans Fat: 1gCholesterol: 157mgSodium: 783mgPotassium: 966mgFiber: 4gSugar: 7gVitamin A: 360IUVitamin C: 10mgCalcium: 163mgIron: 5mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Delicious Italian Recipes

  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes
  • Bolognese sauce recipe with pasta and topped with grated Parmesan cheese.
    Traditional Bolognese Sauce
  • Milanesa napolitana served with creamy mashed potatoes.
    Milanesa Napolitana (Argentinian Fried Beef Cutlets)

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Comments

  1. naleśniki says

    November 24, 2015 at 2:48 pm

    5 stars
    This looks amazing! Can’t wait to try it. Pinning it now!

    Reply
  2. Rachel Wagner says

    October 31, 2013 at 10:32 am

    5 stars
    This looks so good. Spaghetti and meatballs is my favorite meal and yours looks great. What would you put in besides the veal because it is out of my budget?

    Reply
    • Samantha says

      November 01, 2013 at 8:14 am

      Sure...just omit the veal and use beef and pork! The pork will still give it fat and flavor!

      Reply
5 from 6 votes (4 ratings without comment)

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