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Sunday Gravy with Meatballs and Sausage


Italian Sunday Gravy, meatballs and sausage

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Rate this recipe 3.8/5 (33 Votes)


  • Gravy:
  • Olive oil
  • 2 Chopped onions
  • Hot and sweet sausage links
  • 3-32 oz cans San Marzano whole plum
  • Italian tomatoes
  • 2-6 oz. cans tomato paste
  • 1 1/2 cups water
  • Salt and pepper
  • Meatballs:
  • 2 pounds meatloaf Mix (pork, veal,
  • beef)
  • Italian Breadcrumbs
  • 4 eggs
  • 2 garlic cloves, finely minced
  • Parmesan Cheese
  • Parsley
  • Salt and pepper
  • slosh of Milk



Step 1

Hat olive oil in 8 quart pan. Put sausage in hot oil, and brown on all sides. Remove to paper towels. In same oil used to brown sausages, slowly soften your chopped oinion. Crush your whole tomatoes by hand in bowl. When onions are lightly brown and softened, add your plum tomatoes, tomato paste, water, salt and pepper. Bring to a boil. Lower to a simmer, toss sausage back in. Cook over low heat for 2 1/2 hours, stirring occasionally, cover slightly opened.

Meanwhile, make Meatballs:
Mix together all ingredients by hand just until they come together. Roll into even sized balls. Fry in vegetable oil till browned on all sides. Throw into gravy the last half hour of cooking time.

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