Meatballs and Gravy Spaghetti Sauce
Dive into the comforting flavors of this hearty Meatballs and Gravy Spaghetti Sauce, a delightful twist on traditional spaghetti night. Featuring melt-in-your-mouth homemade meatballs made from a savory blend of ground beef and pork, enriched with Parmesan cheese, breadcrumbs, and aromatic garlic, this recipe is a true crowd-pleaser. The meatballs are simmered to perfection in a rich tomato-based gravy, thickened with a flavorful roux of sautéed onions and beef broth, and infused with classic Italian herbs like oregano and basil. Served generously over tender spaghetti and optionally garnished with fresh parsley, this dish is a perfect blend of indulgence and warmth. With just 20 minutes of prep time and 40 minutes of cooking, it’s an easy yet impressive meal that’s sure to become a family favorite. Perfect for cozy weeknight dinners or special occasions, this recipe delivers comfort food at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 2 cloves Garlic cloves, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Flour
- 2 cups Beef broth
- 2 cups Tomato sauce
- 1 medium Onion, finely chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 pound Cooked spaghetti
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix thoroughly but avoid overworking the mixture.
Shape the mixture into meatballs, about 1.5 inches in diameter. You should get roughly 16-18 meatballs.
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, turning carefully to avoid breaking them. This should take about 6-8 minutes. Remove the meatballs from the skillet and set them aside.
In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes.
Sprinkle the flour over the onions and stir to combine, creating a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth, whisking continuously to avoid lumps. Simmer for 2-3 minutes until the gravy thickens slightly.
Stir in the tomato sauce, dried oregano, and dried basil. Bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce. Reduce the heat to low and simmer for 15-20 minutes, allowing the meatballs to cook through and the flavors to meld.
Taste the sauce and adjust the seasoning with additional salt or pepper, if necessary.
Serve the meatballs and gravy spaghetti sauce over cooked spaghetti. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 6334 mg | 275% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 21.2 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 545 mg | 42% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1856 mg | 40% | |
*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.
