Come on now. That's perfection in a bowl right there. This is one of those meals that we wish we had people over for because everyone should know how freakin delish this is. But I'll share all my secrets. And of course, some of them are not mine. Because internet.
The meatball recipe is courtesy of Alex Guarnaschelli. You see her judge on "Chopped", and she just recently became an Iron Chef. And the woman can give perfect mom face. And apparently, she also has a mother that created the world's greatest meatballs. I was skeptical at first because really? Sour cream in meatballs with gravy? But I decided to give it a try. So here's what I did.
So I cooked mine in a big ole dutch oven. The one I then made my gravy in.
Remove the meatballs from the dutch oven and add a touch more evoo. I used shallots this time because I didn't have any onions. I ended up using 2 pretty large shallots, diced up. Then added some garlic (I use the lightly toasted garlic in evoo that I always have on hand). I threw in some tomato paste- I use the squeezy tubes of it and used about half a tube. Which probably equals 2 to 3 tablespoons. I let that all cook together until it gets a nice deep auburn color. Then add 2 jars of crushed tomatoes. Currently, we use the Jovial Organic brand that are plum tomatoes from Italy. I believe it's the only brand of jarred crushed tomatoes that they sell at the Whole Foods by me. And I love that they don't add basil or anything to it. Just do me a favor and NEVER EVER EVER buy cans of crushed tomatoes. SO. MUCH. BAD. Just say no. I digress.
Then, I fill the jars about half way with filtered water, shake it up to get all the tomato remnants out of the jars, and add that to the pot. Then throw your meatballs back in, let it get to a low boil, then simmer for however long you feel like, but make sure the meatballs are cooked through before you turn it off. You won't even need to add salt or pepper because the meatballs impart such an amazing flavor. Caution- if you add salt at the beginning, it will almost definitely be too salty by the time it's done cooking.
And also, you may have some adorable helpers who want to help you eat it by the spoonfuls. And take pictures.
So yeah. Anytime you want a cozy, comfort meal, make this. It really doesn't take long at all, and it's SO WORTH IT. I'll be eating it again at 10:30 tonight after my son sucks the life out of me, er, nurses to sleep. For hours.