Grammy, a 70-year-old Italian woman from New Jersey, makes the best meatballs and gravy that you will ever eat. For those of you who don’t know, gravy refers to a very thick, red sauce for spaghetti. By the time it is done, the concoction is so thick and delicious, starches aren’t necessary to enjoy the meal… all you need is a spoon.

The following recipe is how Grammy dictated it to me, as her mother did to her. The recipe is a family tradition that has been passed down, made every Sunday, here now for all to enjoy. However, there are secrets to the sauce. Don’t be discouraged if it doesn’t come out perfectly the first time. Some of Grammy’s secrets: the longer it cooks, the tastier it will be; use fresh basil; and use a lot of garlic.

Meatballs:

• 1 pound of ground beef, pork, and veal (meatloaf mixture)
• 1 egg
• handful of grated romano cheese
• half a handful of parsley
• 6 cloves of garlic, choppedn (more or less, according to taste)
• 1/2-3/4 cups of bread crumbs
• salt
• pepper

In a large mixing bowl, combine all ingredients. Roll them and transfer them to a well-oiled pan. Fry them in a frying pan until dark and crispy. If you make more than a pound of meat, bake in oven at 375 until well browned.

Jersey gravy (spaghetti sauce):

• 2 or 3 cloves of garlic
• medium onion, sliced thinly
• 2 cans of San Marzano whole Italian tomatoes, squeezed
• 1 can of tomato purée
• Tablespoon of basil
• Sprinkle of oregano
• 1 bay leaf
• Salt
• Pepper

Put oil in a heavy pan, and sauté onion until transluscent. Add and sautéd garlic. Add the squeezed tomatoes and tomato purée and seasonings, and cook for at least 3 hours, on simmer. Add meatballs or any other meat (and scrapings from pan to the pot). You could also use any other meat including: pork, chicken and braciole.

This should serve 2 to 4 people.

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About the author

Sara Jerde
Sara Jerde is a student at Ohio University's E.W Scripps School of Journalism majoring in news writing and minoring in pre-law.

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