Best 2 Meatballs And Gravy Spaghetti Sauce Recipes

**Meatballs and Gravy Spaghetti Sauce: A Comforting Classic with a Twist**

Indulge in a delightful culinary journey with our comprehensive guide to meatballs and gravy spaghetti sauce, a timeless classic that has captured hearts and taste buds for generations. This article presents a collection of meticulously crafted recipes that take this beloved dish to new heights, offering a symphony of flavors that will tantalize your palate. From the classic beef and pork meatballs simmered in a rich and flavorful gravy to the innovative vegetarian and turkey meatballs, each recipe promises a unique taste experience. Whether you prefer a traditional or contemporary approach, our selection caters to diverse preferences and dietary needs. Join us as we delve into the art of crafting the perfect meatballs and gravy, transforming ordinary spaghetti nights into extraordinary culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS

Sunday Gravy (Real Italian Spaghetti Sauce)and Meatballs image

Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.

Provided by Bri22

Categories Sauces

Time 3h10m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

olive oil
1 lb bone in country-style spareribs or 1 lb pork neck bones
1 lb mild Italian sausage
5 garlic cloves (I use 5)
1/2 cup tomato paste, less than
3 (14 1/2 ounce) cans peeled whole tomatoes (or if you want use peeled fresh tomatoes from the garden)
salt and pepper
fresh basil leaf (you can buy it in the produce section)
3 garlic cloves, minced
1 lb ground beef
3/4 cup Italian breadcrumbs
3 eggs
1/2 cup parmesan cheese or 1/2 cup finely grated pecorino romano cheese
3 tablespoons chopped fresh Italian parsley
salt and pepper

Steps:

SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

MEATBALLS AND GRAVY (SPAGHETTI SAUCE)

Meatballs and Gravy (Spaghetti Sauce) image

We used to have this every Wednesday. This is essentially my grandma's recipe, I just add more cheese to the meatballs than she did. Sometimes I leave the neckbones out and add some Italian sausage.

Provided by JenniferK2

Categories Meat

Time 3h

Yield 12 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs lean ground beef
1 lb ground pork
1 cup seasoned bread crumbs
1 cup romano cheese, freshly grated
2 eggs
1/4 cup milk
1 teaspoon Lawry's Seasoned Salt
1 teaspoon basil
1 medium onion, chopped
1 tablespoon olive oil
5 garlic cloves, crushed
2 (6 ounce) cans tomato paste
1 cup water
2 (28 ounce) cans crushed tomatoes
3 (28 ounce) cans tomato puree
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
1 teaspoon sugar
1 tablespoon salt
3 pork bones (neckbones)

Steps:

Place ground beef, pork, bread crumbs, Romano cheese, eggs, milk, seasoned salt and basil into a large bowl.
Mix well with hands; shape into 24 balls.
Brown meatballs in pan, making sure to keep a thin layer of water on the bottom of the pan at all times to prevent burning.
While meatballs are cooking, start the gravy.
Brown onion lightly in olive oil in a large pot.
Add garlic and cook 1 or 2 minutes.(Do not burn.).
Add tomato paste and water.
Stir until tomato paste is thinned.
Add remaining ingredients and mix well.
Bring to a slow boil and reduce heat.
When meatballs are done, add to sauce.
Simmer, covered loosely, over low heat about 2 hours, stirring frequently to prevent burning.
If sauce is too thick water may be added.

Nutrition Facts : Calories 438.7, Fat 19.2, SaturatedFat 7.3, Cholesterol 103.3, Sodium 1372.8, Carbohydrate 42, Fiber 8.2, Sugar 14.5, Protein 29.5

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs and gravy.
Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
Brown the meatballs before simmering them in the gravy. This will help to keep them moist and flavorful.
Use a good quality marinara sauce. The marinara sauce will provide the base flavor of your gravy.
Season the gravy to taste. Add salt, pepper, and other seasonings as needed.

Conclusion:

Meatballs and gravy is a classic Italian-American dish that is sure to please the whole family. With a few simple tips, you can make a delicious and authentic meatballs and gravy that will rival any restaurant meal. So next time you're looking for a hearty and flavorful meal, give this recipe a try!