Meatballs and Gravy (Sauce)

Ingredients

1 lb each of ground veal, pork and beef

Diced large yellow onion

6-9 cloves of garlic, chopped fine

Breadcrumbs - start with a cup

Italian parsley - large handful chopped

2 eggs

Shredded Romano cheese - whole container.

Salt and pepper to taste

*pro-tip - put the onion, garlic and parsley in a food processor, saves a ton of time and it’s nice to have them super finely chopped.

Cooking Instructions

Mix the meats well, you don't want them too dry or too moist, just right. Roll into tight balls, then brown (just a bit) on each side in the pan you are going to make the sauce in. Do in batches and set on plate once browned.

Sauce: I keep it simple, EVOO (extra virgin olive oil), fresh tomatoes (or canned whole tomatoes, spend the extra $ and get San Marzanos), garlic, basil, salt, pepper. I puree all of the above. TOTALLY fine if you want to just use your favorite jar sauce and add the meatballs. For quantity if you are doing jarred sauce, use 3 jars to the above recipe. Add to pan/pot you made meatballs in and bring to a SIMMER - DO NOT BOIL. There is most of the secret, you boil meatballs they get hard, you simma them and they will fall apart with a fork. Now let em simmer in the gravy a minimum of 3-4 hours. I like to make the day ahead, refrigerate, then warm up for an hour or so the next day. Serve with your favorite macaroni, I prefer Rigatoni.

When you’re ordering groceries, add some nice rolls and provolone cheese for meatball sandwiches the next day.

Buon appetito!