"Hunger is the best sauce in the world."--Cervantes

Meatballs & Gravy Recipe

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This recipe for Meatballs & Gravy, by , is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Dickinson


1.25 lbs lean ground beef
2.5 lbs beef pork veal ground mixture
2 TB garlic powder
1/4 cup fresh chopped parsley
4 eggs
1/2 cup grated parm or locatelli cheese
1 1/2 cup bread crumbs
black pepper

1 28 oz can tomato puree
1 28 oz can tomato sauce
12 cloves garlic
2 TB Agave nectar
12 basil leaves, chopped
1/2 cup Parmesan cheese
1/2 cup water
Fresh cracked salt & black pepper

Mix up well the meats. In a small separate bowl, lightly beat the eggs and add the garlic powder, parsley cheese and black pepper. Add the egg mixture to the meat and begin mixing. Part way through begin mixing the bread crumbs to desired consistency (keep it moist but will hold round shape) Roll to about 1 1/2 balls. Should make about 60 meatballs. Bake in 350 oven for about 20 minutes. Drain on paper towels.

For the sauce, saute olive oil and fresh crushed garlic just a few minutes. Add the cans of sauce and puree, water, agave, pepper, basil & cheese. Cover and begin to simmer while meatballs bake and drain.

Add the cooked and drained meatballs to the sauce pot and finish simmering up to 45 minutes. Serve over spaghetti cook al dente. Be sure to season pasta water with salt but do not over salt it. Use the pasta water with the sauce to lightly coat the spaghetti. Serve with extra sauce, meatballs and crusty bread and butter on the side.

Personal Notes:
Personal Notes:
1 1/2 boxes spaghetti will make 4-6 servings and leave plenty of meatballs for sandwiches and freezing for a second meal.

Comfort food at it's best!




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