Meatballs Polpetti Sunday Gravy
Savor the comforting flavors of Italian tradition with this irresistible Meatballs Polpetti Sunday Gravy recipe. Crafted with a blend of seasoned ground beef and pork, tender breadcrumbs soaked in milk, and a medley of parmesan, fresh parsley, and garlic, these melt-in-your-mouth meatballs are seared to perfection before simmering in a rich San Marzano tomato sauce. Slow-cooked to perfection over three hours with aromatic herbs like oregano and basil, the robust gravy infuses every bite with depth and warmth. Ideal for Sunday family dinners, this hearty dish pairs beautifully with spaghetti or crusty bread. Elevate your table with this classic recipe that’s brimming with authentic flavors and perfect for sharing.
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Recipe Information
Ingredients
- 1 lb ground beef (85% lean)
- 1 lb ground pork
- 1 cup breadcrumbs
- 0.5 cup whole milk
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 0.25 cup fresh parsley, chopped
- 3 garlic cloves, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 cans San Marzano tomatoes (28 oz cans)
- 2 tbsp tomato paste
- 1 yellow onion, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 0.25 cup fresh basil leaves, torn
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, eggs, parsley, two minced garlic cloves, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
Mix the ingredients gently with your hands until just combined. Avoid overmixing, as this can make the meatballs tough.
Form the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning carefully to sear all sides. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the San Marzano tomatoes, crushing them gently with your hands or using a spoon. Add the oregano, dried basil, remaining 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and red pepper flakes if using.
Bring the sauce to a simmer, then gently add the browned meatballs back into the skillet. Make sure they are submerged in the sauce.
Reduce the heat to low, cover partially, and simmer for 2.5 to 3 hours, stirring occasionally to prevent sticking, until the sauce is rich and thickened.
During the last 10 minutes of cooking, stir in the torn fresh basil leaves for an extra layer of flavor.
Serve the meatballs and sauce over spaghetti or with crusty bread, and garnish with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
3796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 67.9 g | ||
| Protein | 257.9 g | 516% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1457 mg | 112% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 5490 mg | 117% | |
*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.
