Editorial recreation · Not a restaurant original
Fresh Handmade Meatballs in Sunday Gravy
A home-kitchen Italian-American meatball and tomato sauce preparation, editorially inspired by the fresh-food contrast discussed in the episode. Not a recovered Mama Maria's recipe.
The Recipe: This is an independent, editorial home-cooking recreation designed to emulate the classic Italian-American style of the dishes mentioned on the show. It is not the original restaurant's recipe.
The Image: The accompanying photograph is a verified, royalty-free image sourced from Wikimedia Commons. It is used strictly for illustrative purposes to represent the dish type and is not a photograph of the actual food served at Mama Maria's nor the direct result of this recipe.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup fresh breadcrumbs
- 2 large eggs
- 1/2 cup grated Pecorino Romano
- 2 tbsp chopped parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 finely diced onion
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 1/2 cup water
- Fresh basil leaves
- 1 lb spaghetti or preferred pasta, cooked (for serving)
Method
- Mix beef, pork, breadcrumbs, eggs, cheese, parsley, salt, and pepper gently until just combined.
- Shape into 18 meatballs and chill for 15 minutes.
- Brown meatballs in olive oil in batches; transfer to a plate.
- Soften onion and garlic in the same pot. Add crushed tomatoes and water.
- Return meatballs to the sauce. Cover partially and simmer gently until cooked through, about 45 minutes.
- Finish with basil and grated cheese. Confirm internal temperature reaches 160°F (71°C) for ground meat.
Leave a Comment
Share your experience or thoughts below.