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    You are in: Home / Recipes / Sunday Gravy With Sausages and Meatballs Recipe
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    Sunday Gravy With Sausages and Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hrs

    1 hrs 30 mins

    ratherbeswimmin''s Note:

    In ' On Top of Spaghetti...' by Johanne Killeen and George Germon

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    Ingredients:

    Servings:

    Units: US | Metric

    Meatballs

    Directions:

    1. 1
      Make the meatballs: In a large mixing bowl, combine beef, bread, and milk.
    2. 2
      Add the cheese, basil, parsley, egg, and salt.
    3. 3
      Mix gently but thoroughly.
    4. 4
      Form into small meatballs, no more than 1 1/2 inches in diameter; set aside (can cover and refrigerate while you are making the sauce).
    5. 5
      Heat olive oil in a heavy-bottomed stockpot.
    6. 6
      Add pork chops and sausages and brown on all sides.
    7. 7
      Transfer pork chops to a plate to make room for the onions.
    8. 8
      Toss the onions into the pot with the garlic, fennel seeds, and salt.
    9. 9
      Saute over medium heat stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden.
    10. 10
      Put the pork chops back in the pot with any juices on the plate.
    11. 11
      Add the tomatoes, 4 1/2 cups water, and tomato paste.
    12. 12
      Drop in a few cheese rinds or ends if you have any.
    13. 13
      Cover the pot, bring to a boil; decrease the heat, and simmer for 30 minutes.
    14. 14
      Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage them to nestle in with the pork and sausage and to make room for the addition of more meatballs.
    15. 15
      After all the meatballs have been added, continue to simmer, covered, for 1 hour longer, or until the pork chops are very tender.
    16. 16
      To finish the gravy, transfer the pork chops to a cutting board.
    17. 17
      Remove and discard the bones, chop up the meat, and return it to the sauce.
    18. 18
      Keep warm over low heat while you cook the pasta.
    19. 19
      Bring a large pot of water to a boil.
    20. 20
      Generously salt the water and drop in the spaghetti.
    21. 21
      Cook, stirring often, until al dente; drain pasta.
    22. 22
      To serve--start with a large, heated deep platter or pasta bowl.
    23. 23
      Cover the bottom with a ladleful of gravy and a good sprinkling of Pecorino Romano.
    24. 24
      Top with half the pasta.
    25. 25
      Add more gravy and cheese, the remaining pasta, and another layer of gravy and cheese.
    26. 26
      Serve immediately with more grated cheese.
    27. 27
      Pass the meatballs, sausage, pork, and additional gravy in a bowl at the table.

    Ratings & Reviews:

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    Nutritional Facts for Sunday Gravy With Sausages and Meatballs

    Serving Size: 1 (422 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 730.0
     
    Calories from Fat 279
    38%
    Total Fat 31.0 g
    47%
    Saturated Fat 9.8 g
    49%
    Cholesterol 131.3 mg
    43%
    Sodium 1175.0 mg
    48%
    Total Carbohydrate 61.2 g
    20%
    Dietary Fiber 4.4 g
    17%
    Sugars 8.0 g
    32%
    Protein 50.5 g
    101%

    The following items or measurements are not included:

    pecorino romano cheese

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