Homemade meatballs with sunday gravy

Homemade Meatballs with Sunday Gravy

(Classic Italian-American Comfort Food)

Few meals feel as warm, comforting, and timeless as homemade meatballs simmered in Sunday gravy. This iconic Italian-American dish is more than just food—it’s a tradition. Slow-simmered tomato sauce enriched with tender, flavorful meatballs fills the kitchen with irresistible aromas and brings everyone to the table. Whether served over pasta, with crusty bread, or enjoyed on its own, this dish is pure comfort.

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Why You’ll Love This Recipe

• Tender, juicy meatballs that never dry out

• Rich, slow-simmered tomato gravy full of depth

• Perfect for Sundays, family dinners, or meal prep

• Tastes even better the next day

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Ingredients (Serves 6–8)

For the Meatballs

• 1 lb (450 g) ground beef

• ½ lb (225 g) ground pork

• ½ cup breadcrumbs (or Italian breadcrumbs)

• ½ cup milk

• 2 eggs

• ½ cup grated Parmesan cheese

• 3 cloves garlic, minced

• ¼ cup fresh parsley, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• Olive oil, for frying

For the Sunday Gravy (Tomato Sauce)

• 3 tablespoons olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 2 cans (28 oz / 800 g each) crushed tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon sugar (optional, to balance acidity)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and black pepper, to taste

• Fresh basil (optional)

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Instructions

Step 1: Prepare the Meatball Mixture

1. In a small bowl, combine breadcrumbs and milk. Let soak for 2–3 minutes.

2. In a large bowl, add ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan, garlic, parsley, salt, pepper, and Italian seasoning.

3. Gently mix with your hands just until combined. Do not overmix.

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Step 2: Form and Brown the Meatballs

1. Roll mixture into golf-ball-sized meatballs.

2. Heat olive oil in a large skillet over medium heat.

3. Brown meatballs in batches, turning carefully until golden on all sides (about 5–6 minutes).

4. Transfer to a plate. Meatballs do not need to be fully cooked yet.

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Step 3: Make the Sunday Gravy

1. In a large pot or Dutch oven, heat olive oil over medium heat.

2. Add onions and cook until soft and translucent (5 minutes).

3. Add garlic and cook for 30 seconds until fragrant.

4. Stir in tomato paste and cook for 1 minute.

5. Add crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper.

6. Bring to a gentle simmer.

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Step 4: Simmer the Meatballs

1. Carefully add browned meatballs to the sauce.

2. Reduce heat to low and cover partially.

3. Simmer gently for 1½ to 2 hours, stirring occasionally.

4. The sauce will thicken and the meatballs will become tender and flavorful.

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Serving Suggestions

Serve meatballs and gravy:

• Over spaghetti, rigatoni, or linguine

• With crusty Italian bread

• Alongside ricotta or grated Parmesan

• As meatball subs the next day

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Tips for Perfect Meatballs

• Use a meat blend (beef + pork) for flavor and tenderness

• Don’t overmix—this keeps meatballs soft

• Browning adds flavor, but slow simmering finishes the cooking

• Let the sauce simmer low and slow—never boil aggressively

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Storage & Make-Ahead

• Refrigerate leftovers for up to 4 days

• Freeze meatballs and sauce for up to 3 months

• Reheat gently on the stovetop for best texture

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Final Thoughts

Homemade meatballs with Sunday gravy is the definition of comfort food—rich, hearty, and deeply satisfying. It’s a dish meant to be shared, savored, and remembered. Whether you’re continuing a family tradition or starting a new one, this classic recipe delivers flavor, warmth, and love in every bite.