Gluten Free Sunday Gravy
Sunday gravy is the kind of recipe that fills the whole house with the smell of slow-simmered tomatoes, browned meat, and garlic — and this version delivers every bit of that magic without a trace of gluten. The swap is simpler than you'd think: gluten free breadcrumbs soaked in whole milk keep the meatballs tender and bound together just as well as the traditional version, so there's no compromise on texture or flavor. Three cuts of pork — ribs, sausage links, and a beef-pork meatball blend — go into the pot after a proper sear, building layers of richness that a quick weeknight sauce just can't touch. A splash of dry red wine, tomato paste, and a long, slow simmer of nearly two and a half hours does the rest of the work for you. The result is a thick, deeply red sauce loaded with fork-tender meat that practically falls off the bone. It serves eight, making it ideal for a big family Sunday or a meal-prep situation where you want leftovers worth looking forward to. Pile it over your favorite gluten free pasta, finish with torn basil and a shower of Parmesan, and you've got a table moment that nobody will believe is anything other than the real deal.
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Learn more →Ingredients
8 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 2 large eggs
- ¼ cup finely grated parmesan cheese
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, for browning meatballs
For the gravy
- 1 lb sweet italian pork sausage links
- 1 lb bone-in pork ribs (country-style or spare ribs), cut into individual ribs
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- ½ cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 tsp granulated sugar
For serving
- ¼ cup fresh basil leaves, torn (optional)
- parmesan cheese, grated, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the gluten free breadcrumbs and whole milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, eggs, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into balls about 1½ inches in diameter (you should get roughly 20–22 meatballs).
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the meatballs and sear, turning every 2 minutes, until browned on at least 3 sides, about 6–8 minutes total per batch. Transfer to a rimmed baking sheet. The meatballs will finish cooking in the sauce.
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