Ingredients:
For the meatballs:
- 1 lb (450g) ground beef (or a mix of ground beef and pork for extra flavor)
- 1 large egg
- 1 cup (about 100g) fresh breadcrumbs (use Italian-style for added flavor)
- ½ cup (50g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons milk (optional, for extra moisture)
For the gravy (sauce):
- 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!
