Sunday Gravy Meatball and Garlic Bread Seasoning Retail Jar

Sunday Gravy with meatballs and Italian sausage, sometimes a braciole, with garlic bread and salad was an event every Sunday growing up. Sunday Gravy is a red sauce pasta that starts with searing meats and bones as a base, then deglazing the pan and adding tomatoes, fresh basil, garlic and seasonings. Cooking for anywhere from 3-8 hours until the tomato gravy is thick, so deep with flavor, and the aroma of marrow bones wafts throughout the house.

Johnny made a Sunday Gravy and Meatball Seasoning that makes your job easier. If you’re taking to the grueling task of Sunday Gravy for the family, or simply want to enhance jarred pasta sauce, then you can use our Sunday Gravy and Meatball Seasoning.

If you are somewhat adventurous in the kitchen, then our meatball and our garlic bread seasoning are completly accessible, and will have your guests asking how you made them. When catering, this seasoning may have been our most requested recipe from our clients.

Flavors and Aromatics of Note: Basil, herbaceous, onion, salt.

Uses: Sunday Gravy is a heavy task to burden if you are not a cook. However, our Meatball and our Garlic Bread recipes below are very approachable, and both wowed guests at every event we’ve catered.

Ingredients: Sea salt (sea salt, magnesium carbonate), granulated garlic, oregano, granulated onion, basil, parsely, cayenne pepper.

To make Amazing Meatballs: add 2 Tbl of Sunday Gravy and Meatball Seasoning to 1 ½ lbs ground beef and ½ lb ground pork, ½ cup (plain) breadcrumbs, 2 beaten eggs, ¼ cup fresh grated pecorino Romano cheese, half of a cup of half & half. Mix together by hand, until everything is well incorporated, and then roll out in 3-4 oz meatballs. Bake on a sheet pan until cooked through, or sear in a pan stovetop and finish by cooking in your Sunday Gravy.

Wow your guests with Garlic Bread: In a saucepan, saute ¼ cup of butter, 2 Tbl olive oil, 3-4 minced garlic cloves, and simmer for 5-8 minutes until the garlic just starts to brown. Remove from heat and add 2 Tbl of Sunday Gravy and Meatball Seasoning. Let chill until solidifies so you can spread on French bread easier, then heartily brush or spread over split French bread and bake 350 degrees until crispy on the outside and tender on the inside. Optionally grate some fresh sharp cheese over top before baking, or add sliced mozzarella for cheesy bread.

Breaded steak sandwiches are a Chicago tradition. These are generally made with a thick cut of round steak that gets tenderized (needle tenderized or with a mallet of some sort), then breaded, fried, and sauced in red sauce. Often topped with giardiniera or sweet peppers, and almost always with some melted provolone and/or mozzarella in the center, this sandwich is worth every bit of effort that goes into making it.

Pictured to the right is Johnny’s Sunday Gravy coating a breaded round steak seasoned with Johnny’s Cold Cut Sandwich Seasoning in flour, eggs, and bread crumbs. Sauce heavily in red sauce (Johnny uses Sunday Gravy leftovers), place on a French roll, add cheese and peppers (Chicago Johnny’s Olive Oil Giardiniera pictured), then roll tightly in deli wax paper, and a layer of aluminum foil to retain the heat, place in a warm oven about 250 F for 5 minutes to allow the flavors to meld and the cheese to melt to the point of having stretch.

Pull from the oven and cut in half before unwrapping so you can eat it easier. If you aren’t familiar with a Chicago Breaded Steak Sandwich, this might be a weekend project to undertake at home.