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
- 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
- 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
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.