MEATBALLS & ITALIAN SUNDAY GRAVY
Meat, Appetizer
Intermediate

MEATBALLS & ITALIAN SUNDAY GRAVY

Pan-fried meatballs finished in a long-simmered Sunday gravy with sausage, pork chops, pepperoni, and braciole.

"Simmered for hours, this rich Sunday gravy fills the kitchen with love — just the way Nonna did." - Alexia

360 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 1 1/2 lb Ground Sirloin
  • 1 lb Ground Chuck
  • 5 Eggs
  • 1 cup Fresh Chopped Parsley
  • 2 tbsp Pastene Minced Garlic (6 cloves)
  • 1 1/2 cups Pastene Romano Cheese
  • 3/4 cup Pastene Italian Seasoned Bread Crumbs
  • Cracked Black Pepper (to taste)
  • Garlic Salt (to taste)
  • 1/4 cup Water
  • Olive Oil (for frying)
  • 2 tbsp Pastene Minced Garlic (6 cloves)
  • 6 tbsp Pastene Olive Oil
  • 5 cans Pastene Kitchen Ready Tomatoes
  • Water (1/4 can per tomato can)
  • 1 large Beef Braciole
  • 1 1/2 lbs Hot or Sweet Italian Sausage
  • 1 stick Pepperoni
  • 2 Boneless Pork Chops
  • 1 cup Red Wine
  • 1/2 cup Fresh Basil
  • 2 tbsp Sugar
  • Cracked Black Pepper (to taste)
  • Red Chili Flakes (to taste)
  • Garlic Salt (to taste)

Instructions

1

Make the Meatball Mixture

In a large bowl, combine the ground sirloin, ground chuck, eggs, parsley, minced garlic, romano cheese, breadcrumbs, cracked black pepper, garlic salt, and water. Mix well by hand.

2

Form the Meatballs

Roll the mixture into uniform balls and lay them out on a foil-lined baking sheet.

3

Pan-Fry the Meatballs

In a large pan, add a few tablespoons of olive oil. Pan-fry the meatballs until browned on both sides. They will finish cooking in the gravy.

4

Optional Crisp Finish

For extra flavor, flatten and cook the meatballs fully in the pan for a crispy outside and soft center. Try them tossed with Pastene cherry peppers.

5

Start the Gravy Base

In a large pan, heat olive oil and add minced garlic. Sauté until lightly golden brown, then add red chili flakes.

6

Add Tomatoes and Liquids

Add Pastene Kitchen Ready Tomatoes and fill each empty can 1/4 with water, pouring it into the pot. Mix well.

7

Add Seasonings

Add red wine, sugar, and basil. Season with garlic salt and cracked black pepper.

8

Add the Meats

Add the pepperoni stick to the sauce. Separately, pan-fry the meatballs, sausage, pork chops, and beef braciole, then add them all into the gravy.

9

Simmer the Gravy

Simmer on low for 5–6 hours, stirring frequently until rich and flavorful.

10

Serve

Serve the gravy over pasta or enjoy the meats straight from the pot. MANGIARE!