pork bones

Grandma's Sunday Meatballs and Sauce is the ultimate Sunday dinner recipe! These slow cooked meatballs in sauce will take you right back to your childhood!

Grandma's Sunday Meatballs and Sauce

For the Sauce

olive oil

pork neck

Italian sausage (sweet

onions

salt

garlic, chopped (about 4 cloves)

red wine

tomato paste

tomatoes

tomato puree

water

basil

oregano

2 teaspoons kosher salt

black pepper

For the Meatballs

garlic

meatloaf mix (a mixture of beef, pork and

eggs, beaten

breadcrumbs

parmesan cheese

parsley

Start making the meatballs first by adding the olive oil to a large skillet over medium low heat.

Add the onions and cook for 15 minutes until very soft, stirring often.

Next add the garlic and cook for another 2-3 minutes, being careful not to burn the garlic. Turn the heat off and let cool.

Add the meatloaf mix, eggs, the soaked bread crumbs (squeezed out), parmesan cheese, salt, pepper, parsley, oregano and basil and cooled onions and garlic to a large bowl.

Mix well until all the ingredients are combined then make a small meatball with the mixture and fry it up in the same skillet you used to cook the onions to test for seasonings.

Adjust seasonings if needed then start to form the meatballs. (I like to make the meatballs an extra large golf ball size, about 2 inches in diameter but you can make them as big as you like)

Place the meatballs on a parchment lined baking sheet and bake for 20 minutes. The meatballs don&#8217;t have to be cooked all the way through as they&#8217;ll finish cooking in the sauce.

While the meatballs are in the oven you can start the sauce by adding the oil to a large sauce pot over medium heat.

Add the pork bones and cook for 15 minutes, turning so the bones brown on both sides then remove from the pot.

Next add the sausage and brown on all sides, about 7-8 minutes, then remove from the pot.

Add the onions to the pot and cook for 15 minutes, stirring, until softened.

Next add the garlic and salt, stir and cook for 2-3 minutes more.

Now pour in the red wine to deglaze the pot, scraping the bottom with a spoon as the wine cooks down, about 3-4 minutes.

Add the tomato paste to the pot, breaking up and stirring into the onions. Then pour in the crushed tomatoes, the tomato puree and a can of water from one of the empty tomato cans.

Add the oregano, basil, salt and pepper to the sauce and stir.

Add the cooked meatballs, sausage and pork bones to the sauce and bring to a simmer.

Partially cover the pot with a lid, stirring occasionally for 3-4 hours or even longer if you have time.

To serve, remove the meatballs and sausage from the sauce and place in a serving bowl. Remove the pork bones and either shred the meat and add back to the sauce or serve the pork bones in a serving bowl on the side.

Oh!! Thank you times one hundred!
This is my mom’s recipe, also, which had been lost!
I have mourned its absence all the years since my mom passed away and I could not ask her for it, obviously.
You have brought me back a treasure and I can’t thank you enough!
P.S. My family was also in Chicago and you described our Sunday meal ritual to a “T”... God bless the Midwesterners!
Thank you again so, so much!!❤️????

Thank you so much for the visit back to my childhood. Im from Philadelphia and my adopted Italian family had Sunday dinner every week with the tables stretched into the. Livingg room and Sunday "gravy" was the star of the show but with bracciole also.  I can still smell everything cooking. Life is too fast and full now for many people to often take the time for family. Im old school and still cook like that however. And wouldn't have it any 
other way

I have not made it yet but this looks great and will make it soon.

I am rating by reading recipe.  I know this will take me back to our family's Sunday dinner. I am making this this weekend for an italian potluck dinner this Sunday afternoon.   I can just tell as my mouth is salivating that this will be out of this world.  Someone is making lasagna and another a huge Cesar salad.   Will write and let you know my results.  Have you ever made a day earlier and reheated the next day?

I, too, had lost this recipe and so happy you posted this. However, I found the prep time twice as long. I had to use the pork spare ribs and I was not comfortable with 2lbs so I didn't use all of them. Next time ill use more sausage meat. Also, what size pot do you use? I had a 10 quart Dutch oven and I had to leave some meat out because the sauce started spilling out. In the end it was absolutely delicious.

That was my style of eating wayyyyyyyyyyyyy back when.  Now I'm like you, 1 dish main courses and a salad.  Boring, huh?   It would have been fun to be in the kitchen and cook with your family!  That's where we learn the best.  

Thanks for sharing.  
Wishes for tasty dishes,  
Linda

A serious recipe, old school. Very impressive.

Made this on a snowy, sleety day when we were anticipating that the power would go out (it has not yet).  The sauce is simmering on top of the woodstove right now.  I had to use what I had on hand since we were snowed in, which means ground  venison and pork sausage meatballs and home canned tomatoes from our garden and dried herbs rather than fresh.  I didn't have neck bones or ribs, so we used the fatty ends of a package of bacon. As someone else commented, this recipe is very forgiving and adaptable.  The scent of it cooking is driving us mad.  Thank goodness it's so yummy. I invested 4 precious quarts of our tomatoes and a pile of onions and garlic that we grew this past summer, a dent in what we had put away for the winter. There is nothing like coming in from shoveling snow and snitching a meatball  from this luscious sauce!  It's in it's first hour of cooking.  I can't imagine how good it will be by suppertime when we've worked up an appetite snow shoeing.

This will be my first time making this and im super excited. My family is just getting so bored with the thrown together out of a jar spaghetti sauces . I do have a quick question though, what red wine do you recommend and are you using red wine vinegar or actual red wine?

I make this every single week! I add red pepper flakes and a little Cayenne pepper to my sauce to give it a little kick and skip the onions in the meatballs but everything else is the same. Best meatballs and sauce ever!

I am making this right now and the house smells so amazing can't wait to eat

I am not a fan of red wine. However I do like sweeter wines. Do u think a sweeter wine would ruin the taste?

Amazing recipe! Curious if you ever have issues with the pork neck bones breaking into shards? Had quite a few this weekend and looking for options as I have little kids.

I love ta cook. I needed a refresher on meatballs &amp; this came up. Fantastic! Such an awesome recipe. Thank you very much. John H

I made this recipe several weeks ago and it was delicious. I’m making it for Sunday family dinner tomorrow. Thank you so much for sharing it!

This is about as authentic as you can get. Just like my mother would make every Sunday. The comment about the chicken pastina soup brought a tear to my eye as well as the gravy. I miss my parents and even though I make all this myself and it's excellent, they made it better. I remember getting in trouble stealing something from the pot or dipping too much bread before it was done. When I was sick, the first thing my dad would do is cook me some pastina chicken soup. I did the same for my children. I was thinking of all the great things we ate as kids like ricotta macaroni, fava beans, braciole, pasta fagioli. Mmmmm I'm hungry. Time to reheat some of my rigatoni bolognese for breakfast in the pan with a little butter. ;)

Green Radish and Carrot with Pork Bone Soup Recipe 青紅蘿蔔豬骨湯 is super easy to make. It is good for a cold and nourishes internal organs, de-stress and detoxes the body. Carrots are high in beta carotene and Vitamin A. As the weather gets colder in Autumn, it is necessary to nourish the lungs. This simple Hong Kong homecooked pork bone radish soup moisturizes the lungs, reliefs cough and phlegm, and reduces inflammation.

Green Radish Carrot Pork Bone Soup Recipe 青紅蘿蔔豬骨湯

lb Pork bones or Pork Tenderloin 豬骨 1

Chicken drum sticks (skin removed) 雞腿去皮, 3隻

green radishes,

carrots,

ginger slices 薑 4片

2 dried figs, cut in half 無花果 2粒

g apricot kernels 南北杏 南北杏 適量

L water 水 適量

of salt to taste 鹽少許

sweet corn, optional 玉米 1條

Wash and rinse Chinese herbs like Chinese almonds, raw coix seeds, and dried figs.

Soak Chinese almonds and raw coix seeds for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside.

Wash and peel carrots skin for both red carrots and green radishes. Rough chop the root veggies into large chunks. Do not cut the carrots into thin slices if you prefer enjoying them after as a side dish.

If you prefer, you can also add the sweet corn. Cut into large pieces or small pieces to fit the ceramic pot.

Parboil the pork bones, pork ribs, and chicken drumsticks in a medium pot of water. Once you see white foam on the boiling water surface of the soup, drain and rinse the meat with cold water.

Add all ingredients into a separate large soup pot filled with enough water to cover.

After the green radish carrot pork soup comes to a rolling boil, reduce heat to low-medium heat and boil for 30 minutes.

After 30 minutes, reduce heat to low, cover the pot with a lid, and continue to a gentle simmer for 2 to 3 hours.

Checking occasionally to ensure the soup water boils without drying out!

瘦肉，豬骨，雞腿去皮汆燙。撿起漂浮的油脂和污垢後，後備用。

一起置於鍋中，加入清水，先用大火煮沸，再用小火煮30分鐘。 加入鹽少許調味。

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It is amazing how so few ingredients can make such a flavour-packed soup. Thanks for a delicious recipe.

I can't wait to try this next time I'm not feeling well.

not only this recipe is good and warming but getting information on different Chinese ingredients is helpful.

Thanks for such an easy-to-follow recipe. I can't wait to make it!

This soup was so delicious! It was easy to make and so hearty and warming!

I never tried pork bone soup. Sounds healing and healthy. I'm going to save this soup to give it a try. Love added ginger!

This soup was so good and had a ton of flavor!

I love this soup recipe! So yummy, and I love that it's prepared so quickly! Thank you!

So light and  delicious -  I’m convinced this soup has healing powers!

Such s delicious soup that was easy to make!

I love that this Chinese Green Radish Carrot Pork Bone Soup is simple yet comforting.:)  This is awesome for nourishing our body.:) Thanks!

Delicious soup recipe! Will make it again.

So delicious, nourishing and full of interesting flavour!

I had never thought to add radish to soup....great flavor!

What a delicious and nourishing soup! Thanks for sharing this recipe.

This was so comforting and healing, especially on a dreary day!

Delicious, comforting and soothing! Will come in handy for allergy season!

Love this soup!!! Super healthy and delicious :)

Wow, there is so much healing nourishment going on in this soup! Printed out to make next time one of my hubby or I not feeling well.

I had never had this soup before but it has so many of my favorite ingredients that I had to try it. It turned out great!

I love green radishes and have never had them in a soup before. I know it will bring so much flavor to the soup &amp; can't wait to try it. The nourishing, healing properties are an extra bonus

This pork bone broth is cooked in an Instant Pot to extract rich, bold flavors perfect as a base for any noodle soup.

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