Meatball W/ Red Gravy Recipe
Make Meatball W/ Red Gravy Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Red Gravy (Sauce)
Finish & Serve
Method
Meatballs
- 1
Soak breadcrumbs
Place the breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until absorbed.
- 2
Mix meatball ingredients
In a large bowl combine ground pork and ground beef. Add the soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined—do not overwork or meatballs will be dense.
- 3
Form meatballs
Portion the mixture into 12 even meatballs (about 2 ounces / 55 g each). Roll gently to form smooth balls, set on a tray or plate.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Cook 2–3 minutes per side, rotating to brown evenly until golden but not fully cooked through. Transfer browned meatballs to a plate and reserve any pan juices.
Red Gravy (Sauce)
- 5
Sweat aromatics
In the same skillet (add 2 tablespoons extra-virgin olive oil if pan is dry), lower heat to medium. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 6
Build sauce
Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes and beef/pork stock, scraping up any browned bits from the bottom of the pan. Add dried basil, dried oregano, bay leaf, sugar (if using), salt, black pepper, and red pepper flakes (if using). Stir to combine.
- 7
Simmer with meatballs
Bring the sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes until meatballs are cooked through (internal temperature 160°F / 71°C for pork) and sauce has slightly thickened. Stir occasionally and spoon sauce over meatballs to keep them moist.
- 8
Finish sauce
Taste and adjust seasoning with salt, pepper, or a touch more sugar if the tomatoes are too acidic. Remove and discard the bay leaf.
Finish & Serve
- 9
- 10
- 11
Serve
Serve hot as Hot Roast Pork specialty style. Leftovers: store meatballs and sauce together in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.