Homemade Meatballs With Sunday Gravy

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Homemade Meatballs with Sunday Gravy

In Italian-American households, Sunday dinner is more than just a meal—it’s a tradition. Kitchens fill with the smell of tomatoes simmering for hours, meatballs frying in olive oil, and family members sneaking into the pot to “taste test.” The heart of that ritual is Sunday Gravy—a rich, slow-cooked tomato sauce, fortified with meat, and ladled generously over pasta. Paired with tender, juicy meatballs, it’s a dish that feels like home.

Unlike a quick tomato sauce, Sunday gravy isn’t rushed. It’s built in layers: garlic and onions sautéed in olive oil, tomato paste deepened until caramelized, hand-crushed San Marzano tomatoes simmered slowly with herbs, and a mix of meats that enrich the sauce as they cook. The meatballs, tender from breadcrumbs soaked in milk and Parmesan cheese, are browned first, then nestled into the gravy to finish. The result is a sauce that’s hearty, complex, and perfect for spooning over rigatoni, spaghetti, or even slices of crusty bread.

Ingredients (Serves 6–8)

For the Meatballs

  • 1 lb ground beef (80/20)

  • ½ lb ground pork

  • ½ lb ground veal (optional, for classic flavor)

  • 1 cup Italian breadcrumbs

  • ½ cup milk

  • ½ cup grated Parmesan or Pecorino Romano

  • 3 cloves garlic, minced

  • 2 tablespoons fresh parsley, chopped

  • 1 teaspoon dried oregano

  • 2 large eggs, beaten

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons olive oil (for frying)

For the Sunday Gravy

  • 3 tablespoons olive oil

  • 1 large yellow onion, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 cans (28 oz each) San Marzano whole peeled tomatoes, crushed by hand

  • 1 teaspoon sugar (optional, to balance acidity)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil (or a few fresh basil leaves)

  • ½ teaspoon red pepper flakes (optional)

  • 2 teaspoons kosher salt (to taste)

  • 1 teaspoon black pepper

  • 1 cup dry red wine (Chianti or similar, optional but traditional)

  • Extra meat for depth (optional but classic): 1–2 Italian sausages, 1 beef short rib, or pork neck bones

To Serve

  • 1–2 lbs pasta (rigatoni, spaghetti, or ziti are classics)

  • Fresh basil leaves

  • Extra Parmesan or Pecorino Romano cheese

Instructions

1. Make the Meatballs

  1. In a small bowl, soak breadcrumbs in milk until soft (5 minutes).

  2. In a large bowl, combine beef, pork, veal (if using), Parmesan, garlic, parsley, oregano, eggs, salt, pepper, and the breadcrumb mixture. Mix gently with your hands until just combined—do not overwork.

  3. Shape into meatballs about 1 ½ inches in diameter and place on a tray.

  4. Heat olive oil in a large skillet over medium heat. Fry meatballs in batches until browned on all sides (about 6–8 minutes). Transfer to a plate—they’ll finish cooking in the sauce.

2. Build the Sunday Gravy

  1. In a large heavy pot or Dutch oven, heat olive oil. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.

  2. Add tomato paste and cook until darkened and caramelized, about 2–3 minutes.

  3. Deglaze with red wine, scraping up browned bits. Let it reduce by half.

  4. Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, pepper, and sugar (if using). Stir well.

  5. If using sausages or other meats, nestle them into the sauce. Bring to a simmer.

3. Simmer with Meatballs

  1. Gently add the browned meatballs to the sauce. Reduce heat to low and partially cover.

  2. Simmer for 1 ½–2 hours, stirring occasionally, until the sauce thickens and the meats are tender. The longer it simmers, the deeper the flavor.

4. Cook Pasta & Serve

  1. Near the end of cooking, bring a large pot of salted water to a boil. Cook pasta until al dente, reserve 1 cup of pasta water, then drain.

  2. Toss pasta with a few ladles of Sunday gravy, adding pasta water if needed to coat.

  3. Serve in bowls, topped with meatballs, extra gravy, Parmesan, and fresh basil.

Tips & Variations

  • Meat Mix: The beef-pork-veal “trio” is traditional, but you can use just beef and pork. Pork adds essential fat and flavor.

  • Breadcrumb trick: Always soak breadcrumbs in milk for tender meatballs.

  • Make-ahead magic: Sunday gravy tastes even better the next day. Refrigerate overnight or freeze in portions for up to 3 months.

  • Serving ideas: Pair with garlic bread, a green salad, and a bold red wine for the full Sunday dinner experience.

Why This Dish Endures

“Sunday gravy” is more than a sauce—it’s a family ritual. Generations of Italian immigrants brought this tradition to America, adapting it with local ingredients but keeping the soul intact. The long-simmered sauce represents patience and love, while the meatballs are a symbol of generosity—plump, tender, and made to share.

A steaming bowl of pasta, drenched in gravy, with a meatball perched on top isn’t just a plate of food. It’s comfort, heritage, and celebration all at once.

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