Mama Bellas Tomato Gravy and Meatballs
Transport your taste buds to the heart of an Italian kitchen with Mama Bella's Tomato Gravy and Meatballs, a timeless recipe that’s perfect for weeknight dinners or Sunday feasts. These ultra-tender meatballs, made with a flavorful mix of ground beef and pork, are seasoned with Parmesan cheese, fresh parsley, and garlic, then gently seared for a golden crust. Simmered to perfection in a rich tomato gravy infused with Italian seasoning and a touch of sweetness, this dish strikes the perfect balance of comforting and bold flavors. Serve it over spaghetti, creamy polenta, or alongside crusty bread to soak up every last drop of the silky sauce. With its classic ingredients and slow-simmered techniques, Mama Bella’s dish is a celebration of old-world Italian cooking that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons parsley, finely chopped
- 3 cloves garlic cloves, minced
- 1 egg, beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cans canned crushed tomatoes (28 ounces)
- 2 tablespoons tomato paste
- 1 medium onion, finely chopped
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
- 1 teaspoon sugar
- 0.5 cup water or chicken broth
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, 1 minced garlic clove, beaten egg, salt, and black pepper.
Mix the ingredients gently with your hands until just combined. Be careful not to overmix to keep the meatballs tender.
Shape the mixture into 1.5-inch meatballs and set them aside on a plate or tray.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in a single layer, working in batches if necessary, and sear them for 2-3 minutes on each side until browned all over. Remove the meatballs and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Then add the remaining minced garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the crushed tomatoes, water or chicken broth, Italian seasoning, red pepper flakes, and sugar. Stir everything together and bring the mixture to a gentle simmer.
Carefully add the seared meatballs back into the skillet, submerging them in the tomato gravy.
Cover the skillet and let the meatballs simmer in the gravy over low heat for 45 minutes, stirring occasionally to prevent sticking.
Taste the gravy and adjust the seasoning with additional salt, pepper, or sugar as needed.
Serve the tomato gravy and meatballs over spaghetti, polenta, or with crusty bread for dipping. Garnish with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6888 mg | 300% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 56.8 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 668 mg | 51% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4781 mg | 102% | |
*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.
