sunday meatballs + gravy

I already know what you’re thinking: “gravy…?” And yes, I come from one of those few families whose ancestors migrated from somewhere-specific-in-Italy to somewhere-specific-in-New-Jersey — whatever that specific combination happens to be that results in us, many years later, calling what’s widely known as “sauce”, “gravy”. But it’s gravy. Always has been, always will be. So you might as well accept that now if you’d like to find out how to make it.

The “Sunday” is a loose qualifier here — don’t worry, you don’t have to make this meal on a Sunday — but something about Sundays make it taste a little better. A day when you don’t have much else to do; when something warm and comforting sounds like the perfect way to start off the week ahead; when you can get things going in the morning and leave it on the stove all day to slowly stew and meld together into a meaty, flavorful goodness. You can certainly make meatballs + gravy any day of the week, but just keep in mind that it’s best served on Sunday.

When it comes to this good-for-the-soul Italian meal that never disappoints, I quite literally got it from my mama. And she got it from her’s. You get it — it’s a precious family recipe that’s been handed down. And now you’re part of the family.

here’s what you’ll need.

Meatballs Gravy

• drippings from meatballs

• 6 oz can of tomato paste

• 6 oz water (use the empty tomato paste can)

• 2 cloves garlic, finely chopped

• oregano and/or italian seasoning to taste

• 1/2 cup red wine

• 2 28 oz cans san marzano whole peeled tomatoes

• handful of basil, chopped

• 2-3 bay leaves

• salt + pepper to taste

• 3 lbs meat (ground beef, pork + veal)

• 6 eggs

• 1/4 cup bread crumbs

• 1/2 bulb garlic, chopped finely

• 1/4 cup fresh parsley

• 1/2 cup fresh grated parmesan or pecorino romano

• ~3 tsp salt + pepper to taste

• olive oil for frying

and here’s how it’s done.

you might be wondering what pork ribs are doing here

but first, pork rib

A pork rib or two isn’t mandatory, but it’s highly encouraged. These will be added to the gravy later to give it some extra flavor and meatiness. Before we get into the meatballs, we want to salt our pork rib and brown it on both sides in some heated olive oil (preferably in a heavy-bottomed pot or dutch oven). Set aside and forget about it until it’s gravy time.

let’s make-a-the-meatballs

mix + mash

The key here: three different types of ground meat. Beef, pork, veal. Don’t skimp on one or skip out on another.

Get a big ol’ bowl and throw everything in: meat, eggs, salt, pepper, bread crumbs, garlic, parsley, fresh grated parmesan or pecorino, oregano. Use those hands and get in there to combine everything evenly, but don’t overdo it on the massaging.

shape + roll

Now shape that bountiful meat mixture into even-sized balls — just do your best to make them the same size, no one’s perfect. But as far as the size itself, we don’t want those massive restaurant-style meatballs. Think something a little smaller that you can eat in two or three bites, or if you’re a sports person, something a little bit larger than a golf ball.

The mixture will be pretty moist and slick. Roll ‘em in some bread crumbs and get ready to fry.

brown + set down

In the same pot you cooked the pork rib in, add some olive oil and heat it up. We’re not deep frying, so no need to go crazy with the oil, but you’ll need enough to prevent them from sticking to the pan.

In batches (don’t crowd them too much), cook the meatballs until they’re nicely browned all the way around. To do this, give them a little time on each side to get crisp, and continue to rotate again and again until they’re the color you want. The goal is to just cook the outside, so don’t worry about the inside — in fact, a less-cooked-through meatball at this stage will make for a juicier end result.

Remove from the pan and let them rest on paper towels to drain some of that excess oil.

it’s gravy go-time

ready, set, low + slow

The meatball drippings are now a base for your gravy! You can remove some oil from the pot if there seems to be a lot leftover, but keep all those yummy meat crisps.

Add tomato paste and water and heat it up a bit, and then add the garlic and oregano. Add the red wine and cook that off a little. Now it’s time for the fun part: crush the whole tomatoes with your hands to break them up as you add to the pot. Beware. Of. Splatter.

Now plop those freshly made meatballs in. And remember that pork rib from earlier? You guessed it, add that too. Throw in the basil, bay leaves, and salt and pepper.

Cover and simmer on low for as many hours as you can before dinner — the longer the better!

assemble with your favorite pasta + eat to your heart’s content

The only thing left to do now is eat. Spaghetti, angel hair, rigatoni, bowties, elbows — whatever kind of pasta person you are, the meatballs + gravy won’t discriminate. Serve it up with a fresh app like tomatoes + burrata, a veggie side like eggplant parm, or a simple salad.

The good news is, there’s no wrong way to eat meatballs + gravy. Mangiamo!