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    You are in: Home / Recipes / Meatballs (Polpetti) & Sunday Gravy Recipe
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    Meatballs (Polpetti) & Sunday Gravy

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    0 mins

    3 hrs

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    Ingredients:

    Serves: 4

    Yield:

    meatballs

    Units: US | Metric

    Sunday Gravy

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
    4. 4
      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.
    5. 5
      When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.
    9. 9
      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.
    10. 10
      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.
    11. 11
      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.
    12. 12
      When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.

    Ratings & Reviews:

    • on July 24, 2009

      55

      I think this recipe may have slipped through the cracks, because it makes an amazing pot of meatballs and sauce, and one that should be enjoyed by lots of people, so try it! Deliciously flavored meatballs and really different from other meatball and sauce recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2003

      55

      I made these again and used only 5 XL eggs and they were absolutely perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2001

      55

      This is truly a great recipe - but it is right out of David Ruggerio's book. Thanks, David!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Meatballs (Polpetti) & Sunday Gravy

    Serving Size: 1 (2617 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1917.3
     
    Calories from Fat 984
    51%
    Total Fat 109.4 g
    168%
    Saturated Fat 34.2 g
    171%
    Cholesterol 702.2 mg
    234%
    Sodium 4710.6 mg
    196%
    Total Carbohydrate 114.3 g
    38%
    Dietary Fiber 22.4 g
    89%
    Sugars 56.7 g
    227%
    Protein 129.0 g
    258%

    The following items or measurements are not included:

    pecorino romano cheese

    oregano

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