Nickel Allergy Friendly Sunday Gravy
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
8 servings
For the meatballs
- Ā½ lb ground beef (80/20)
- Ā½ lb ground pork
- Ā½ cup plain breadcrumbs
- Ā¼ cup whole milk
- 1 large egg
- Ā¼ cup finely grated pecorino romano
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp olive oil, for browning
For the sauce
- 1 Ā½ lb pork spare ribs or country-style pork ribs, cut into individual ribs
- 1 lb sweet italian sausage links
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 5 cloves garlic, thinly sliced
- 2 tbsp tomato paste
- Ā½ cup dry red wine
- 2 cans (28 oz each) crushed san marzano tomatoes
- 1 can (28 oz) whole peeled san marzano tomatoes, crushed by hand
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper
- 1 tsp sugar (optional)
- 8ā10 fresh basil leaves
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
For serving
- freshly grated pecorino romano or parmigiano-reggiano, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, egg, Pecorino Romano, minced garlic, parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix with your hands until just combined ā stop as soon as no streaks of breadcrumb remain. Roll into balls about 1 1/2 inches in diameter (roughly 16 meatballs).
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the meatballs in a single layer without crowding (work in two batches if needed) and sear, turning every 2 minutes, until browned on at least 3 sides, about 6ā8 minutes total. The meatballs will not be cooked through at this stage. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!