Meatballs and gravy

Photo by Gigi R.

PREP TIME

45

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

Ingredients

  • For the gravy:

  • 1

    10.6-oz. can tomatoes, pureed

  • 4 1/2

    oz. tomato paste

  • 1

    medium onion, diced small

  • 5

    cloves garlic, smashed

  • 1/2

    cup red wine

  • 3

    links sweet Italian sausage

  • 3

    links spicy Italian sausage

  • 1/2

    lb. beef short rib

  • For the meatballs

  • 1

    lb. ground beef

  • 1

    lb. ground pork

  • 1

    cup pecorino cheese, grated

  • 1

    cup Parmesan cheese, grated

  • 3

    tbsp. parsley, chopped

  • 3

    cloves garlic, minced

  • 1/2

    loaf bread

  • 1

    cup milk

  • 4

    eggs

  • Salt (to taste)

  • Pepper (to taste)

Directions

To make the gravy: In a large pot over medium-high heat, brown the short ribs all over in 2 tsp. of olive oil. Once browned, remove from heat and set aside. Using the same pot, toast the garlic until golden-brown. Add the onion, cooking until it's soft and translucent. Add the tomato paste and cook for 5 minutes. Add the red wine, and reduce the mixture until it becomes a paste. Put in the pureed tomatoes, and return the short ribs to the pot. Simmer for about 1 to 2 hours, or until the ribs are tender. Add the cooked meatballs (with their juices) and the sausage links. Season with salt and sugar. Simmer for 30 minutes before serving. Top with fresh basil. To make the meatballs: Preheat the oven to 350 degrees. Take out the interior of the bread, and give it a rough chop — you don't want any crust. Soak the inside parts of the bread in milk until they're soft. Squeeze the milk out of the soaked bread, and discard the milk. In a large bowl, combine soaked bread pieces with the remaining ingredients, mixing to incorporate them. Let the mixture sit for 20 minutes, covered. Roll the meat mixture into balls and place on a baking sheet. Bake for about 25 minutes.

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