Xanthan Gum Free Gluten Free Sunday Gravy
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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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