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Suggest a better description1: To prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
2: To prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
3: To prepare the gravy: Sauté the garlic in the olive oil in the same skillet used to sauté the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs and the tomato paste-garlic mixture. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 179 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 179.6mg | 55 % | |
Sodium 506.2mg | 17 % | |
Potassium 184.7mg | 5 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.2g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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