Meatballs and Gravy (Italian Sunday Sauce)

Introduction

This classic Meatballs and Gravy—also known as Italian Sunday Gravy—is a rich, slow-simmered tomato sauce cooked with tender, flavorful meatballs. Deeply comforting and full of old-school Italian-American flavor, this dish is perfect for family dinners, holidays, or a traditional Sunday meal.

Ingredients

For the Meatballs

• 1 lb (450 g) ground beef
• ½ lb (225 g) ground pork
• 1 cup Italian breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs
• 3 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ¼ cup milk
• Olive oil, for frying

For the Gravy (Sauce)

• ¼ cup olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, sliced
• 2 cans (28 oz each) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon sugar (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh basil or parsley (optional)

Instructions

1. Make the Meatballs

In a large bowl, combine all meatball ingredients except olive oil. Mix gently until just combined. Form into medium-sized balls.

Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (they do not need to be fully cooked). Set aside.

2. Start the Gravy

In a large pot, heat olive oil over medium heat. Add onion and cook until soft. Add garlic and sauté briefly until fragrant.

Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, sugar (if using), salt, and pepper.

3. Simmer with Meatballs

Gently add meatballs to the sauce. Bring to a light simmer, partially cover, and cook on low heat for 2–3 hours, stirring occasionally.

The sauce should thicken and deepen in color, and the meatballs will become tender and flavorful.

4. Serve

Serve hot over spaghetti, rigatoni, or penne. Finish with grated Parmesan and fresh herbs.

Tips for Authentic Flavor

• Low and slow simmering is key
• Do not overmix the meatballs
• Browning meatballs adds depth to the sauce
• The sauce tastes even better the next day

FAQs

Why do Italians call it gravy?
In Italian-American tradition, “gravy” refers to tomato sauce cooked with meat for hours.

Can I add sausage or beef?
Yes, many versions include Italian sausage or beef chunks.

Do I have to fry meatballs first?
Browning adds flavor, but you can add raw meatballs directly for a softer texture.

Is this the same as marinara?
No. Marinara is meatless and quick-cooked; gravy is slow-simmered with meat.

Can I make it in a slow cooker?
Yes—cook on LOW for 6–8 hours.