Sunday Gravy with Meatballs is a comforting, hearty dish that embodies the spirit of family gatherings and leisurely meals. This rich, tomato-based sauce, simmered with flavorful roasted tomatoes, fresh herbs, and aromatic spices, is the perfect base for tender meatballs made from a blend of ground chuck and savory seasonings.

The combination of sweet and spicy peppers adds depth, while the addition of cheese gives it a deliciously creamy finish.

Whether served over pasta or enjoyed on its own with crusty bread, this classic recipe is sure to warm your heart and bring everyone to the table. Perfect for Sunday dinners or any occasion, it’s a true celebration of home-cooked goodness!

Why People Will Love This Recipe (Deep and Emotional Reasons)

A true family classic: This Sunday Gravy with Meatballs embodies the heart of Italian-American home cooking — comforting, rich, and meant to be shared with loved ones around the table.

Slow-simmered perfection: The long, gentle simmer allows every ingredient — from roasted tomatoes to fennel and herbs — to develop deep, layered flavors that taste like they’ve been cooking for generations.

Tender, flavorful meatballs: Each meatball is juicy and seasoned with fresh herbs, garlic, and cheese, offering a perfect balance of savory richness and melt-in-your-mouth texture.

Nostalgia in every bite: It brings back memories of big family gatherings, laughter-filled kitchens, and the warmth of Sunday afternoons spent together — a meal that feels like home.

Perfect comfort food: The combination of hearty sauce, aromatic spices, and tender meat creates a soul-satisfying dish that soothes, delights, and leaves you craving more.

Versatile and crowd-pleasing: Whether served over pasta, with crusty bread, or as a standalone dish, it satisfies everyone — from the casual eater to the food lover seeking depth and authenticity.

Homemade excellence: Made from scratch with love and patience, it’s a reminder that the best meals are built from simple ingredients, transformed by time and care into something extraordinary.

Key Ingredients

Tomato Paste & Roasted Tomatoes: The foundation of the gravy, these create a deep, rich, and velvety base — their natural sweetness balanced by slow simmering and gentle acidity that develops into pure comfort.

Ground Chuck & Italian Sausage: These meats infuse the sauce with richness and flavor, creating a hearty depth that transforms the dish into a full-bodied experience. The browned bits from the meat add umami layers that define true Sunday gravy.

Fresh Herbs — Basil, Mint, and Parsley: A fragrant trio that brightens the sauce and adds complexity. The basil provides sweetness, the mint brings freshness, and parsley balances it all with a clean, herbal note.

Garlic & Onions: These aromatic essentials give the sauce its soulful foundation — their slow sauté releases natural sugars that mellow into a gentle sweetness that ties everything together.

Fennel Seeds & Hot Peppers: Classic Italian accents that awaken the palate — fennel adds a subtle anise warmth, while the peppers introduce just enough heat to keep each bite lively.

Locatelli & Parmesan Reggiano: Sharp, nutty, and salty — these aged cheeses melt into the meatballs, adding savory depth and a luxurious finish that echoes through every spoonful of the sauce.

A Touch of Brown Sugar & Baking Soda: Small but essential secrets — the sugar softens acidity, while the baking soda balances the tomato’s tang, ensuring a smooth, mellow flavor.

Expert Tips:

Use a blend of meats for richness:
While ground chuck is traditional, combining it with ground pork or veal adds tenderness and depth. Each meat brings a unique texture and fat profile that enhances the overall mouthfeel and savoriness of the sauce.

Brown, don’t burn, your meatballs and sausage:
Searing the meatballs and sausage in olive oil builds the foundation of flavor — the caramelized bits (fond) left behind become gold when deglazed into the sauce. Cook them patiently over medium heat to achieve a deep golden crust without drying them out.

Roast your tomatoes for authentic flavor:
Roasting intensifies the natural sweetness of the tomatoes and reduces their acidity. If using canned tomatoes, simmer them with a pinch of sugar or roast them briefly before adding to the sauce for a richer, oven-cooked depth.

Simmer low and slow — never rush:
True Sunday gravy is a labor of love. Allowing the sauce to simmer for at least 1 to 2 hours melds the flavors, breaks down the meats, and creates that iconic velvety texture that clings beautifully to pasta. Stir occasionally to prevent sticking at the bottom.

Balance acidity with care:
The combination of brown sugar and baking soda softens the acidity of the tomatoes without masking their brightness. Add small amounts at a time, tasting as you go, until the flavor feels round and mellow.

Layer flavors in stages:
Add herbs both early and late in the cooking process — early for infusion, late for freshness. A handful of fresh basil and parsley stirred in right before serving keeps the sauce vibrant and aromatic.

Use the right pasta water:
Save a cup of your pasta’s cooking water to loosen the sauce when serving. The starch helps the gravy adhere to the noodles perfectly, creating a cohesive, restaurant-quality finish.

Let it rest before serving:
After simmering, let the sauce sit for 15–20 minutes off the heat. This resting period allows the flavors to settle and deepen, giving the gravy a balanced, rounded taste.

Serve with texture in mind:
Use hearty pasta like rigatoni, pappardelle, or ziti — shapes that can hold onto the thick, meaty sauce. And always finish with a sprinkle of grated Locatelli or Parmesan for that final touch of authenticity.

Make it ahead — it gets better:
Like all great gravies, this dish tastes even better the next day. The flavors mature overnight, giving you a deeper, more harmonious sauce — perfect for reheating on a lazy Monday after a long, satisfying Sunday feast.

Sunday Gravy with Meatballs

Ingredients

For the Sauce:

1/2 large #10 can of tomato paste

Water (to desired consistency)

1 gallon bag of frozen roasted tomatoes (or 4-5 fresh roasted tomatoes)

1 medium green bell pepper, diced

1 large hot pepper, diced

3 cloves garlic, minced

1 large onion, halved

1/8 cup olive oil

1 teaspoon dried fennel seeds

A handful each of fresh mint, basil, and parsley, chopped

2 bay leaves

A pinch of baking soda

1 tablespoon brown sugar

Salt and pepper to taste

Hot Italian sausage and meatballs (see below)

For the Meatballs:

3 lbs ground chuck

2 large eggs

A small handful each of fresh mint, basil, and parsley, chopped

1 large onion, chopped

4 large cloves garlic, minced

3/4 cup plain breadcrumbs

1/3 cup grated Parmesan Reggiano

1/3 cup grated Locatelli cheese

Salt and pepper to taste

A handful of water (as needed)

Instructions

Prepare the Meatballs:

In a large bowl, combine ground chuck, eggs, chopped herbs (mint, basil, parsley), chopped onion, minced garlic, breadcrumbs, Parmesan, and Locatelli cheese.

Season with salt and pepper. Mix until just combined, adding a little water if needed for moisture.

Shape the mixture into meatballs, about 1-2 inches in diameter.

Cook the Meatballs:

In a large skillet, heat olive oil over medium heat.

Add the meatballs and cook until browned on all sides.

Remove from the skillet and set aside.

Prepare the Sauce:

In the same skillet, add a bit more olive oil if necessary, and sauté the halved onion until softened.

Add the diced green bell pepper, hot pepper, and minced garlic, cooking until fragrant.

In a large pot, combine the tomato paste and enough water to reach your desired consistency.

Add the frozen roasted tomatoes, sautéed vegetables, fennel seeds, chopped herbs, bay leaves, baking soda, brown sugar, salt, and pepper.

Bring the mixture to a simmer, then add the browned meatballs and any remaining oil from the skillet.

Simmer:

Let the gravy simmer for at least 1 hour, stirring occasionally, to allow the flavors to meld.

If the sauce thickens too much, add more water to reach the desired consistency.

Serve:

Remove the bay leaves before serving.

Enjoy your Sunday gravy over pasta, with crusty bread, or as a hearty dish on its own!

Feel free to adjust seasoning and herbs to your taste. Enjoy your meal!

Important Notes for Making Sunday Gravy with Meatballs:

The heart of the dish is patience — not perfection:
Sunday gravy is meant to be slow, comforting, and forgiving. Don’t rush the process. The long simmer allows every ingredient — tomato, garlic, meat, and herbs — to merge into a deep, harmonious sauce that feels like it’s been cooking all day.

Choose quality ingredients from the start:
Use fresh herbs, good-quality olive oil, and a well-marbled cut of meat. Each choice impacts the final taste. Imported tomatoes (like San Marzano or roasted Roma) and authentic Parmigiano Reggiano can elevate the sauce from homemade to restaurant-level.

Control the fat for balance:
While sausage and beef contribute richness, too much fat can make the gravy greasy. Skim excess oil from the surface as it simmers. Leave just enough to carry the flavor — the goal is velvety, not oily.

Don’t skip the browning step:
The golden crust that forms on the meatballs and sausage is the foundation of umami flavor. Browning adds depth and complexity that boiling alone can’t achieve. Deglaze the pot with a splash of water or wine to capture every bit of flavor.

Use roasted or slow-cooked tomatoes for authenticity:
Roasted tomatoes or a bag of frozen roasted tomatoes (as in this recipe) add smoky, concentrated flavor and natural sweetness that balances the acidity of tomato paste and sauce.

Mind the acidity and sweetness balance:
The pinch of baking soda neutralizes excess acid from the tomatoes, while a small spoon of brown sugar enhances their natural sweetness. Add gradually, tasting as you go — the goal is harmony, not sweetness.

Add herbs thoughtfully — at two stages:
Add dried herbs early to build background flavor and fresh herbs at the end for brightness. Mint adds a unique Italian touch, while basil and parsley bring familiar, fresh aromatics.

Avoid over-mixing the meatballs:
Mix the meatball ingredients gently. Overworking the mixture will make them dense instead of tender. Add a splash of water to keep them moist and airy.

Simmer uncovered or partially covered:
Keep the lid slightly ajar to allow steam to escape and the sauce to thicken naturally. This helps the gravy develop its rich, clingy consistency.

Let the sauce rest before serving:
Once finished, let the gravy sit off the heat for 15–20 minutes. This resting period allows the oils and seasonings to redistribute, deepening the overall flavor and giving the sauce that “next-day” taste immediately.

Best served family-style:
True Sunday gravy isn’t just a meal — it’s an experience. Serve it in a large bowl with pasta tossed directly in the sauce, meatballs on the side, and plenty of bread for dipping. It’s meant to be shared, savored, and remembered.

How to Enjoy Sunday Gravy with Meatballs After Cooking:

Let It Rest Before Serving:
After simmering, allow the sauce to rest for at least 15–20 minutes before serving. This brief pause helps the flavors settle, the sauce thicken slightly, and the oils reincorporate naturally — making the gravy smoother and more cohesive when it hits your plate.

Stir Before Serving:
Give the pot a gentle stir to mix in any oil or herbs that may have risen to the surface during resting. This ensures every ladleful captures the full symphony of tomato, garlic, herbs, and meat essence.

Serve Over Freshly Cooked Pasta:
Use hearty pasta shapes like rigatoni, ziti, or pappardelle that can hold the sauce beautifully. Toss the pasta directly into the pot of gravy so that each strand absorbs the flavor instead of just sitting under a layer of sauce.

Highlight the Meat Separately:
Serve the meatballs and sausage on a platter alongside the pasta — this traditional presentation allows guests to choose their portions and appreciate the slow-cooked tenderness of each piece of meat.

Garnish Generously:
Finish with freshly grated Parmigiano Reggiano or Locatelli cheese, a drizzle of good olive oil, and a sprinkle of fresh basil or parsley. These final touches awaken the aromas and balance the richness of the sauce.

Pair with the Right Sides:
Serve with warm, crusty Italian bread or garlic bread to soak up the leftover gravy. A crisp green salad with balsamic vinaigrette or a simple Caesar balances the heaviness of the meal beautifully.

Wine Pairing:
Enjoy with a bold Italian red wine — such as Chianti, Montepulciano, or Barbera — to complement the deep tomato flavors and the savory, herby profile of the meatballs and sauce. For a softer touch, a medium-bodied Merlot also works wonderfully.

Transform Leftovers:

Use leftover gravy and meatballs in sandwiches or subs the next day.

Toss any extra sauce with freshly cooked pasta for a quick weekday meal.

Freeze portions of the sauce for future use — the flavors deepen over time, making it even better when reheated.

For the Ultimate Sunday Experience:
Set the table family-style — one large pot in the center, a bowl of pasta beside it, bread baskets, and pitchers of wine or sparkling water. This dish is meant to bring people together, so share it slowly, laugh loudly, and let the aroma of Sunday gravy fill the room with warmth.

Savor Every Bite:
Take your time. Each spoonful represents hours of simmering, patience, and tradition. Close your eyes on that first bite — you’ll taste the sweetness of tomatoes, the depth of herbs, and the love that only a slow-cooked family recipe can deliver.

Nutrition Information:

Yields: 8 servings (about 1 ½ cups sauce + 2 meatballs per serving)

Calories: 465 kcal | Total Fat: 28.4 g | Saturated Fat: 9.6 g | Monounsaturated Fat: 13.2 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 110 mg | Sodium: 680–780 mg (depending on added salt and cheese) | Total Carbohydrates: 22.7 g | Dietary Fiber: 4.1 g | Sugars: 7.3 g | Protein: 33.9 g

Frequently Asked Questions:

Can I use pre-made meatballs?

Yes, you can use pre-made meatballs to save time. Just add them to the sauce and simmer until heated through.

However, homemade meatballs typically have better flavor and texture.

How long can I store the gravy and meatballs?

Leftover gravy and meatballs can be stored in the refrigerator for up to 4 days.

They can also be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with Sunday gravy?

This dish pairs beautifully with pasta, polenta, or crusty bread.

You can also serve it with a side salad or roasted vegetables for a complete meal.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and meatballs in advance. Simply reheat on the stovetop before serving.

The flavors often deepen after a day in the fridge!

How do I adjust the spice level?

You can adjust the heat by varying the amount and type of hot pepper you use.

For a milder dish, use less hot pepper or substitute with a milder variety, or omit it altogether.

How do I ensure my meatballs stay tender?

To keep meatballs tender, avoid overmixing the meat mixture.

Adding a bit of moisture, such as water or milk, can also help.

Baking the meatballs instead of frying them can reduce the risk of drying out.

What type of ground meat should I use for the meatballs?

Ground chuck is a great choice due to its balance of fat and flavor, but you can also use ground turkey or pork if you prefer.

Just be mindful that leaner meats may result in drier meatballs.

Can I substitute fresh herbs for dried ones?

Yes, you can use dried herbs instead of fresh, but remember that dried herbs are more concentrated.

Use about one-third of the amount called for in fresh herbs when substituting.

How can I thicken the sauce if it’s too watery?

If the sauce is too thin, you can simmer it uncovered for a bit longer to reduce the liquid.

Alternatively, you can mix a little cornstarch with cold water and stir it into the sauce until it thickens.

What can I do if my sauce tastes too acidic?

If your sauce is too acidic, add a pinch of baking soda to neutralize the acidity.

You can also stir in a bit of sugar or a splash of cream to balance the flavors.