Meatball and Sausage Sunday Gravy

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This recipe is near and dear to my heart. It was the first recipe that I absolutely needed to know. It's the recipe that ruined eating out for me, still to this day. My mom’s meatballs are so insanely good, that I need to caution everyone. If you make them, all others will fail to impress. So there, you’ve been warned. It took me a while to learn this, mostly because my mom kept leaving out ingredients. I honestly got: “Oh, yeah, I guess I do put an egg in there. I never write anything down, I guess I forgot” all the time. Sure Mom, sure. Trust me, they are incredible!

Meatball and Sausage Sunday Gravy

Prep Time10 mins
Cook Time1 hr 40 mins
Course: Main Course
Cuisine: Italian
Keyword: Comfort, fall, Italian, Winter
Servings: 6
Calories: 433kcal
Author: SatMorning21

Ingredients

  • 1 Pound Ground turkey
  • 3 Links Italian sausage
  • 1 Egg
  • 1/3 Cup Parmesan
  • 1/2 Cup Stove Top stuffing
  • 1 Tablespoons Ketchup
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Olive oil
  • 3 cloves Garlic
  • 29 Oz Tomato sauce
  • 3/4 Tablespoon Oregano
  • 3/4 Tablespoon Basil
  • 3/4 Tablespoon Sugar

Instructions

  • Preheat oven to 275
  • Add the ketchup, Worcestershire sauce, egg and parmesan into a bowl and mix to combine. This is so all that flavor is evenly mixed in the meat.
  • Add the stuffing and meat and mix all ingredients with your hands.
  • Form the meat into pingpong sized meatballs (see note).
  • Add 1 TB of olive oil to a heavy bottom pan (such as a dutch oven, something you can put in the oven) and heat over medium heat. Add the meatballs to the pan and brown on a couple sides. Cook for 10 minutes.
  • Add ½ TB of olive oil to a separate pan over medium heat. Then add the sausages and brown on a couple sides. Cook for 10 minutes.
  • Remove the sausages and cut them into 2 inch sections and add to the meatballs.
  • Add garlic and cook for 1 minute.
  • Add tomato sauce, oregano, basil and sugar to the pot and stir until incorporated.
  • Put on cover, and then put into the oven. Bake for 75 minutes, checking and stirring occasionally.
  • Remove from oven, uncover, and put back onto the stove (over medium heat) for another 10 -15 minutes to thicken the sauce. Don’t forget that the pot is hot!!
  • Serve over buttered pasta and parmesan

Notes

Use meat that is straight from the package or the meatball mixture will be wet and harder to work with. So if you have thawed meat, or if you've split a large package of meat between 2 meals and you're using the second half after keeping it in the fridge for a couple days, you might need to add some breadcrumbs to help form the meatballs.
When I was in Italy, I never saw a meatball greater than the diameter of a quarter. It may take time, but my family loves them like that.

Nutrition

Calories: 433kcal | Carbohydrates: 22g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 1701mg | Potassium: 901mg | Fiber: 3g | Sugar: 9g | Vitamin A: 732IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 4mg

 

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