Best 11 Sunday Meatballs Recipes

SUNDAY SAUCE WITH MEATBALLS

Steps:

• Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
• Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
• Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
• Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
• *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
• Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
• Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
• Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS

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.

SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS

Steps:

• Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
• Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
• Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
• Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
• In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
• Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
• Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
• Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
• One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
• To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.

MOM'S SUNDAY DINNER: ITALIAN RAGU WITH MEATBALLS AND ITALIAN SAUSAGE

Steps:

• 1. In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
• 2. Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
• 3. Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to directions on box. Serve the meats on another plate as a second course or with the pasta. (We always couldn't wait til the second course!)
• 4. NOTE: If using plum tomatoes, make sure using a wooden spoon while cooking, you break up the tomatoes. You can also freeze this in batches and use when needed.
• 5. You can make this sauce your own by adding what herbs you like. Oregano or Basil, All Beef Meatballs if you prefer. My mom did all the combinations. MANGIA!

"SMELLS LIKE SUNDAY" CHICKEN FRICASSEE WITH MEATBALLS

Steps:

• First of all make the meatballs by combining all the meatball ingredients in a bowl, mixing well.
• Shape mixture into 1 1/2 inch balls and brown in a single layer in the oil, over medium high heat, turning occasionally, until well browned on all sides, about 7 to 8 minutes.
• Alternatively meatballs can be browned in a hot oven (I just spray a baking pan with PAM and brown them for about 10 minutes at 425*C).
• Remove from the skillet and drain on paper towels.
• Wipe the skillet clean.
• Wash chicken and pat dry.
• In a shallow bowl, combine the 3/4 cup flour, seasonings and mix well.
• Dredge the chicken in this mixture to coat, shaking off any excess flour.
• In skillet, heat oil over medium high heat until hot but not smoking.
• Add the chicken and brown on all sides about 4 minutes per side.
• Remove and set aside.
• Pour off the oil from the skillet, leaving only a thin layer.
• Add the chopped onion and saute over medium high heat until tender and lightly browned, about 8 minutes.
• Stir in the 2 tsp flour and mix well.
• Add the stock and wine, stirring gently to blend.
• Cook until thickened.
• Return the chicken and meatballs to skillet.
• Cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through.
• Adjust seasoning and serve with rice or little noodles.
• Alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.

SUNDAY GRAVY WITH MEATBALLS AND SAUSAGE RECIPE - (3.7/5)

Steps:

• Hat olive oil in 8 quart pan. Put sausage in hot oil, and brown on all sides. Remove to paper towels. In same oil used to brown sausages, slowly soften your chopped oinion. Crush your whole tomatoes by hand in bowl. When onions are lightly brown and softened, add your plum tomatoes, tomato paste, water, salt and pepper. Bring to a boil. Lower to a simmer, toss sausage back in. Cook over low heat for 2 1/2 hours, stirring occasionally, cover slightly opened. Meanwhile, make Meatballs: Mix together all ingredients by hand just until they come together. Roll into even sized balls. Fry in vegetable oil till browned on all sides. Throw into gravy the last half hour of cooking time.

ITALIAN FEAST (SUNDAY SAUCE WITH MEATBALLS, SAUSAGES & PORK CHOPS RECIPE - (4.3/5)

Steps:

• 1. In a large pot over medium heat, heat the oil and sate the sausages and pork chops until brown (about 10 minutes). Don't worry if the meat is not cooked through, because it will finish in the sauce. Remove the meat from the pan and set aside. Keep pan over medium heat. Deglaze the pan by adding 1 cup of the wine and scraping the bits. 2. In the same pot, add the garli, onions, pancetta & crushed pepper and cook until the onions and garlic are lightly browned, about 2 mins. Add the remaining 1 cup of red wine and cook until the mixture is reduced by half. Add the tomatoes and simmer for 1 hour over low heat. 3. Add the basil, sausages, pork chops, and meatballs to the tomato sauce and simmer for 1 more hour over low heat. 4. In a large pot of boiling, salted water, cook the pasta until al dente. Drain the pasta, toss with sauce and serve immediately.

SUNDAY MEATBALLS

Steps:

• Place frozen meatballs in crock-pot.
• In a medium saucepan over medium-high heat, bring remaining ingredients to a boil until sugar has dissolved. Pour mixture over meatballs and give a quick stir to coat meatballs.
• Cook on high for 2-3 hours or low for 6-8 hours.

MEATBALLS IN SUNDAY SAUCE

Steps:

• For the meatballs: In a bowl, combine the beef, pork, veal, breadcrumbs, Parmesan and parsley. In a separate bowl, combine the ricotta and eggs and sprinkle with salt and pepper to taste. Whip with a whisk until fluffy.
• Fold the ricotta mixture into the meat mixture. Form the mixture into golf-size balls. Pour about 2 inches of canola oil into a frying pan and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Fry the meatballs until golden brown, about 2 minutes per side. Transfer to the lined plate.
• For the sauce: Coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the garlic and red pepper flakes and cook until the garlic is lightly brown, 30 seconds.
• Deglaze with the marsala, then add the stock and cook, stirring, until reduced by half. Add the tomatoes and sugar and bring to a simmer. Add the meatballs and cook, 30 minutes. Add the basil.
• Meanwhile, bring a large pot of salted water to a boil and add the penne. Cook to al dente, about 13 minutes.
• Add the strained penne to a large saute pan and ladle in some of the sauce, then cook over high heat just long enough to coat the pasta and simmer the sauce. Lower the heat and add the grated Parmesan. Toss in the pan to coat well. Serve with immediately with meatballs.

MEATBALLS (POLPETTI) & SUNDAY GRAVY

Steps:

• Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool.
• In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
• Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
• Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs.
• When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
• Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
• Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
• Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.
• Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
• While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
• After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs.
• When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.

SUNDAY SAUCE WITH BRACIOLE, MEATBALLS AND SAUSAGE

Steps:

• 1. For the Sauce Chop the onions and garlic in a food processor. Place oil in large Dutch oven. Cook the onions and garlic until browned. Stir in the tomato paste, oregano and red pepper flakes. cook about 2 minutes. Add the vermouth and scrap up the browned bits from the bottom of pan. Add the crushed tomatoes and 2 cups water. Stir in the basil and season with salt. Bring to a simmer on low and keep warm.
• 2. For the breadcrumbs Combine all the ingredients together and set aside.
• 3. For the Braciole Preheat oven 300 degrees. Lay the beef flat and season with salt and pepper. Sprinkle evenly with 1/2 cup of the breadcrumb mixture reserving the rest for the meatballs. Roll the beef up and tie with butchers twine. Add oil to skillet and brown the braciole on all sides. Transfer the braciole to the sauce. Cover and bake 2 hours.
• 4. For the meatballs Mix the ground beef with the eggs, milk, salt, pepper and remaining breadcrumb mixture. Shape into 1 inch meatballs. Add oil to skillet brown them in batches in the oil. Once the meatballs are all browned cook the sausages until browned on both sides. Carefully transfer the meatballs and sausage into the sauce. Cover pan and bake another 30 minutes.
• 5. To serve cook spaghetti in boiling salted water. Drain well. Serve with sauce and meat on top and sprinkle with Parmigiano