10/25/2026
🍝💕 Cammie’s Kitchen | Episode 7: Meatballs & Sunday Gravy
A little Sunday supper magic!
Tender homemade meatballs made with beef, pork, and veal, simmered in a rich Sunday gravy with garlic, red w**e, fresh herbs, and plenty of love!
Here’s the full recipe! ⬇️
🥩 FOR THE MEATBALLS
• 1 lb ground beef (80/20)
• 1 lb ground pork
• 1 lb ground veal
• 1 cup Italian breadcrumbs
• ¾ cup whole milk
• 2 eggs
• ¾ cup freshly grated Parmigiano-Reggiano
• ¼ cup grated Pecorino Romano
• 4 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• 1 tsp dried oregano
• 1½ tsp kosher salt
• 1 tsp black pepper
• 2–3 tbsp olive oil, for browning
🍅 FOR THE SUNDAY GRAVY
• 2 tbsp olive oil (if needed)
• 1 small shallot or yellow onion, chopped
• 5 garlic cloves, minced
• 1 (6 oz) can tomato paste
• ½ cup dry red w**e
• 2 (28 oz) cans whole peeled tomatoes
• ½ cup water
• 1 Parmesan rind (optional)
• 1 tsp dried oregano
• Pinch of red pepper flakes
• Handful of fresh basil
• 2 tbsp fresh parsley, chopped
• Salt & pepper to taste
👩🏻🍳 LET’S MAKE IT!
1. Combine breadcrumbs and milk. Let sit for 5 minutes. Add eggs, cheeses, garlic, parsley, and seasonings. Gently fold in all three meats.
2. Roll into 20–24 meatballs, slightly larger than golf balls. Brown in olive oil in batches, then remove.
3. In the same pot, sauté onion for 4–5 minutes, adding oil if needed. Add garlic for 30 seconds, then tomato paste. Cook 2–3 minutes.
4. Deglaze with red w**e, scraping up the browned bits. Reduce for 2–3 minutes.
5. Add whole peeled tomatoes, crushing them carefully by hand, water, Parmesan rind, herbs, and seasonings. Simmer uncovered for 25–30 minutes.
6. Return meatballs to the gravy. Partially cover and simmer gently for 35–45 minutes, until cooked through to 160°F.
7. Serve over pasta with plenty of gravy, freshly grated cheese, and basil!
💕 Are you sitting down for a bowl of this?
Save this recipe for your next Sunday supper! 🍝
