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Cozy & Comfy Eats – Frank Pellegrino’s Meatballs In Sunday Gravy


1 lb ground beef
1/2 lb ground veal
1/2 lb ground pork
2 Large eggs
1 cup grated Pecorino Romano Cheese
1 1/2 Tbs. Chopped Italian Parsley
1/2 to 1 small garlic glove, minced
Salt & Pepper to taste
2 Cups plain breadcrumbs
2 Cups water until moist
1 Cup olive oil
1 clove garlic, lightly smashed


Makes 14 to 18
With your hands, combine the beef, veal and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture.
Slowly add the water, 1 cup at a time, until the mixture is moist. Shape the meat mixture into 2 1/2 - 3 inch balls.
Heat the oil in a large skillet. Sauté the whole garlic until lightly brown to flavor the oil, about 1-2 minutes. Remove the garlic with a slotted spoon and discard. Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more. Remove the meatballs from the heat and drain them on paper towels.

Sunday Gravy:
1/2 cup olive oil
1lb beef
1lb pork
1 Beef or Pork Braciola
1lb Italian sausages
8 garlic cloves, lightly smashed
3 Tbs. Tomato paste
3 (35-ounce) cans imported Italian plum tomatoes
Salt and Pepper to taste
10 leaves basil, chopped