Italian Gravy and Meatballs
Indulge in the rich, comforting flavors of authentic Italian cuisine with this soul-warming recipe for Italian Gravy and Meatballs. Perfectly tender meatballs, made from a savory blend of ground beef and pork, are infused with garlic, fresh parsley, and Parmesan cheese, then simmered to perfection in a hearty tomato sauce. Gently browned for a caramelized crust and slow-cooked in a red wine-infused gravy, each bite captures the essence of homemade Italian cooking. Ideal for serving over a bed of your favorite pasta or with crusty bread to soak up every drop of the flavorful sauce, this dish is an irresistible option for Sunday dinners or any cozy family meal. With its rich layers of flavor, this recipe will transport your taste buds straight to Nonna’s kitchen.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.75 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.25 cup milk
- 1 large egg
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 canned crushed tomatoes (28-ounce can)
- 2 tablespoons tomato paste
- 1 yellow onion, finely chopped
- 0.5 cup red wine
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 2 bay leaves
- 1 cup water
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, 1 minced garlic clove, parsley, oregano, salt, and black pepper. Mix gently until just combined.
Form the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter. Place the formed meatballs on a baking sheet and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Once hot, add the meatballs in batches, browning them on all sides. Remove the browned meatballs and set them aside.
In the same pot, add the chopped onion and remaining minced garlic. Sauté for about 5 minutes, until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.
Deglaze the pot with red wine, scraping up any browned bits at the bottom. Cook for 3-4 minutes until the wine reduces slightly.
Add the crushed tomatoes, water, dried basil, sugar, and bay leaves. Stir to combine.
Bring the sauce to a simmer, then gently return the browned meatballs to the pot, submerging them in the sauce.
Lower the heat, cover, and let the sauce and meatballs simmer for 90-120 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasonings (salt and pepper) as needed before serving.
Serve the Italian gravy and meatballs over your favorite pasta, with a side of crusty bread, or on their own!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
