1 can (28 oz) crushed tomatoes (or use fresh if you prefer)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar (to balance acidity)
1 bay leaf
2 tablespoons fresh parsley, chopped (optional)
Instructions:
1. Prepare the meatballs:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, and pepper.
Add the milk if you want a slightly moister texture.
Mix everything together gently with your hands until well combined, but avoid overworking the meat to keep the meatballs tender.
Form the mixture into meatballs, about 1–1.5 inches in diameter. You should get around 16-20 meatballs depending on size.
Place the meatballs on a baking sheet lined with parchment paper.
Bake for 20–25 minutes, or until golden brown and cooked through.
2. Make the gravy:
While the meatballs are baking, heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4–5 minutes, until soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the crushed tomatoes, oregano, basil, salt, pepper, sugar, and bay leaf.
Bring the sauce to a simmer and cook for 15–20 minutes, stirring occasionally to allow the flavors to meld together.
3. Add the meatballs:
Once the meatballs are done baking, carefully add them to the simmering sauce (gravy).
Stir gently to coat the meatballs in the sauce.
Let the meatballs simmer in the gravy for 20–30 minutes, or longer if you have time. The longer they simmer, the more flavor they absorb, and the sauce gets richer.
If the sauce gets too thick, you can add a bit of water or broth to thin it out.
4. Serve:
Serve hot, with extra grated Parmesan cheese on top, if desired.
Pair with pasta (like spaghetti or rigatoni), or enjoy the meatballs on their own with crusty Italian bread to soak up the gravy.
Garnish with fresh parsley for a burst of color and flavor.
Tips for the Best Meatballs and Gravy:
Use a mix of beef and pork for a richer, juicier meatball, but beef alone will work just fine.
Sear the meatballs first in a hot skillet to get a nice brown crust before adding them to the gravy — it adds extra flavor.
Simmer the gravy low and slow. It really makes a difference in deepening the flavor of the sauce.
Make-ahead tip: Meatballs and gravy actually get better the next day, so you can easily prep ahead of time and reheat!
