slot bet 100 Meatballs and Sunday Gravy – Eric Theiss

Meatballs and Sunday Gravy

Meatballs and Sunday Gravy

SERVES 10-12

4 lb. ground beef
3 cloves garlic, peeled and minced
1⁄2 onion, peeled and minced
1⁄4 cup parsley, chopped
1⁄2 cup Parmesan cheese, grated
1 cup breadcrumbs
1/3 cup milk
4 eggs
1 tsp. sea salt
1⁄2 tsp. ground black pepper
4 tbsp. olive oil, for searing
1⁄2 lb. pork country ribs, bone-in
1 onion, peeled and diced
4 cloves garlic, peeled and minced
2 (25 oz.) cans crushed tomatoes
1⁄2 cup Parmesan cheese, grated
1⁄2 cup red wine
1 tsp. sea salt
1 tsp. ground black pepper
1 tsp. oregano, dried
1 tbsp. basil, dried
1 large carrot
10 basil leaves, fresh, chopped
1⁄4 cup parsley, chopped for garnish


  1. Place the ground beef and all the meatball ingredients in a bowl. Mix well.
  2. Form the meatballs.
  3. Place the Copper Chef on medium-high heat. When the pan is hot, add olive oil. Sear the pork ribs, then add the onion and garlic. Sauté until the onions are translucent, being careful not to burn the garlic.
  4. Add the tomatoes, Parmesan cheese, dried herbs, red wine, sea salt, and black pepper. Stir well.
  5. Bring to a boil, stirring constantly. Once the gravy has boiled, reduce to a simmer.
  6. Add the meatballs to the gravy. Drop in the whole carrot. Simmer on low for 11⁄2-2 hours.
  7. Remove the carrot. Add the fresh basil. Serve with pasta and garnish with parsley.

Eric’s Tip: I don’t brown my meatballs before adding them to my gravy. This makes for a softer meatball. If you prefer firmer meatballs, feel free to sear them before adding to the gravy. The carrot is included to add a little bit of sweetness (but not too much).

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