Meatballs and Gravy Campania Style
Experience the comforting flavors of southern Italy with this hearty recipe for Meatballs and Gravy Campania Style. Perfectly tender meatballs made from a mix of ground beef and pork, enriched with fresh parsley, Parmesan cheese, and garlic, are simmered to perfection in a robust tomato sauce featuring aromatic San Marzano tomatoes and fresh basil. A touch of red pepper flakes and a hint of sugar elevate the sauce, creating a balance of spice and sweetness that pairs beautifully with pasta, polenta, or crusty bread. With its rustic charm and slow-simmered richness, this dish is a celebration of Italian home cooking, ideal for family dinners and gatherings. Ready in just 90 minutes, this recipe is as approachable as it is indulgent—bringing authentic Campania-style warmth to your table.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 100 grams bread crumbs
- 120 ml milk
- 50 grams grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 800 grams canned San Marzano tomatoes
- 1 medium yellow onion, finely chopped
- 5 fresh basil leaves
- 0.25 teaspoon red pepper flakes
- 1 teaspoon sugar
- 500 ml water
Instructions
In a small bowl, combine the bread crumbs and milk. Let it soak for 5 minutes until the bread crumbs are soft and have absorbed the milk.
In a large mixing bowl, combine ground beef, ground pork, soaked bread crumbs, Parmesan cheese, egg, parsley, 1 clove of minced garlic, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
Using your hands, form the mixture into golf ball-sized meatballs (about 2 tablespoons each). Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides until golden, about 5-6 minutes. Transfer them to a plate and set aside. They do not need to be fully cooked at this stage.
In the same skillet, add the chopped onion and sauté over medium heat until soft and translucent, about 5 minutes. Stir in the remaining minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
Add the canned San Marzano tomatoes, crushing them with your hands or a spoon. Pour in the water, then stir in sugar and fresh basil leaves.
Bring the mixture to a simmer and carefully return the browned meatballs to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet partially, and let the meatballs and sauce simmer gently for 45 minutes, stirring occasionally.
Remove the basil leaves from the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the meatballs and gravy over pasta, polenta, or crusty bread, garnishing with extra Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 611 mg | 13% | |
*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.
