Sunday Gravy Meatballs for Family Dinner: Rich, Herby, and the Only Recipe You'll Need
These Sunday gravy meatballs are tender, herby, and simmered in a rich tomato sauce until they're fall-apart perfect. Made with a panade for moisture and browned for deep flavor, they're the only recipe you'll need for family dinner.
Equipment
- Large Mixing Bowl
- Rimmed Baking Sheet
- Dutch Oven or Heavy-Bottomed Pot (5-6 quart)
- Tongs or Slotted Spoon
- Wooden Spoon
Ingredients
Meatballs
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 1/2 cup plain breadcrumbs or gluten-free panko
- 1/3 cup whole milk or unsweetened almond milk
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds, crushed
Sauce
- 2 tablespoons olive oil (for browning)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) whole San Marzano tomatoes, crushed by hand
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar (optional, if needed)
- 2 sprigs fresh basil
Instructions
- Prep the panade: In a small bowl, combine the breadcrumbs with the milk and let sit for 5 minutes until a thick paste forms.
- Mix the meatball base: In a large bowl, combine the ground beef, ground pork, panade, egg, Parmesan, garlic, parsley, salt, pepper, oregano, and crushed fennel seeds. Use your hands to gently mix just until everything is combined. Do not overwork.
- Form the meatballs: Lightly oil your hands, then roll the mixture into 1½-inch balls (about the size of a golf ball). You should get about 20 meatballs. Place them on a rimmed baking sheet.
- Brown the meatballs: Heat olive oil in a Dutch oven over medium-high heat. Working in two batches, add the meatballs and cook until deeply browned on all sides, about 6–8 minutes per batch. Do not crowd the pot. Transfer to a plate.
- Start the sauce: Reduce heat to medium. Add the chopped onion to the same pot and cook until softened and golden, about 5 minutes. Add the garlic and cook 30 seconds. Add the crushed tomatoes, salt, and sugar if needed. Scrape up any browned bits from the bottom of the pot.
- Simmer the meatballs in sauce: Nestle the meatballs back into the pot, along with any accumulated juices. Add the basil sprigs. Bring to a gentle simmer, then cover partially and cook for 45 minutes to 1 hour, stirring gently once or twice. The sauce will thicken and the meatballs will become tender.
- Serve: Remove the basil stems. Spoon over pasta, polenta, or pile onto crusty rolls. Top with grated Parmesan and a drizzle of good olive oil.
Notes
Make ahead: Cooked meatballs and sauce can be refrigerated in an airtight container for up to 4 days. They actually taste better on day two. Freeze fully cooked meatballs in sauce for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Tips from the first time: Don't overmix the meat mixture — it's the number one mistake. Crush the tomatoes yourself for a thicker sauce. Brown in batches to avoid steaming. Let the meatballs rest in the warm sauce off the heat for 10 minutes before serving to soak up extra flavor.
Substitutions: For gluten-free, use GF breadcrumbs or crushed GF crackers. For dairy-free, use unsweetened almond or oat milk and omit the Parmesan (or use a dairy-free alternative). For all-beef, use 2 lbs ground beef and add an extra tablespoon of olive oil. For spicy, add 1/2 teaspoon red pepper flakes to the meat mixture or a dried chili to the sauce.