Wordless Wednesday

Meatballs and Sunday Gravy

extra virgin olive oil
2 1/2 pounds ground turkey
bunch of fresh basil, roughly chopped
10 garlic cloves, finely diced
2 TBS. tomato paste
1/4 c. breadcrumbs (toast bread in oven or toaster, grind using food processor)
1/2 yellow onion, finely diced
palmful of coarsely ground pepper
sea salt, to taste
5 ribs celery, roughly chopped
3 carrots, roughly chopped
1/2 yellow onion, roughly chopped
10 cloves garlic, finely diced
2 TBS. tomato paste
2 28 oz. cans whole, peeled, San Marzano tomatoes
4 8 oz. cans tomato sauce
2 cups cabernet sauvignon
sea salt and pepper, to taste

1. Pre-heat the oven to 400 F.
2. Combine all of the ingredients for the meatballs in a large bowl.
3. Roll the meat mixture into medium sized meatballs using your hands.
4. Heat a large dutch oven over med-high heat with a few swirls of extra virgin olive oil.
5. Using tongs, transfer the meatballs into the pot, lightly browning each meatball on both sides (work in batches, about 3 minutes on each side).
6. Place the meatballs on a large plate to rest.
7. Add more evoo to the pot and add the celery, carrots, onion, and garlic.
8. Allow the vegetables to brown in the pot, constantly mixing with a spatula, about 15 minutes or until lightly brown.
9. Add the last five ingredients to the pot and mix well with a spatula until fully incorporated.
10. Place the meatballs back into the pot of sauce.
11. Put the pot into the oven for 1 1/2 hours or until the house smells yummy!



  1. Chels- Can I just move into your house and Ill try Ill your recipes for you?! lol! This sounds sooooo good! I cant wait to make it! I need go buy a dutch oven! LOVE YOU! -sanna

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