Mom's Meatballs & Sunday Gravy

Growing up on an Italian-American household, Sundays were filled with Family time, with food at the forefront. Matt's mom, Linda O'Neill, held the helm in the kitchen, spending the day preparing her specialty Sunday Gravy and Meatballs. Bring Matt's family table to your own with this personal recipe. 

INGREDIENTS

2 pounds ground beef

2 pounds ground pork

1 pound ground veal

1 cup milk

2 large eggs

1 ounce chopped garlic

1 tablespoon kosher salt

3 ounces grated romano cheese

1 teaspoon ground black pepper

1/4 cup chopped Italian parsley

3 ounces crumbled crusted bread

1 ounce fresh oregano

SUNDAY GRAVY

2 lbs diced pork butt, 1-2 inch diced with fat on

10 garlic cloves cracked with side of knife

1 whole Spanish onion, peeled

8 12 ounce cans Alta Cucina tomatoes

1 tablespoon kosher salt

1/2 teaspoon ground black pepper

1 bay leaf

1/2 cup packed fresh whole basil leaves, picked

1/2 cup grated romano cheese

Mom’s Meatballs

1. Soak bread in milk until soft, drain excess milk, then smash bread by hand until very small pieces.

2. Add all ingredients, mix by hand.

3. Cook off 1 ounce to taste seasoning and adjust if needed.

4. Scoop out 3 ounces at a time, then roll and pack tight in your hands.

5. Fry meatballs in 1.5" blended vegatable and olive oil over medium high heat until browned (only turn once)

6. Cook slowly in Sunday Gravy (slowly and on low heat), small bubbles only.

Sunday Gravy

1. This is a slow cooked dish, done step by step, do not rush.

2. Take oil from searing the meatballs and sear the pork butt seasoned with salt and pepper.

3. Add the garlic, fry until golden and deglaze with tomatoes.

4. Add whole peeled white onion, bay leaf, salt and pepper. Bring to boil, reduce heat and simmer Uncovered 1 hour.

5. Add meatballs, simmer very low 2 more hours.

6. Pork butt should be tender, sauce reduced by about 1/4. Discard onion. Add basil and cheese and remove from heat.

7. Serve with a dollop of ricotta cheese for extra creaminess.