Sunday Gravy Pizza
Beef Meatballs, Sunday Gravy Tomato Sauce, Pecorino Romano, Garlic, Basil, Olive Oil
Chef Vince Morelli of Cent’s Pizza and Goods | Cleveland, OH
Adapted by StarChefs | June 2025 | Photo: Will Blunt
INGREDIENTS
Meatballs:
Yield: 3 pounds
3 pounds ground beef
100 grams grated Pecorino Romano
80 grams seasoned breadcrumbs
35 grams whole milk
25 grams chopped parsley
20 grams minced garlic
15 grams kosher salt
5 grams ground black pepper
5 grams granulated garlic
5 grams extra virgin olive oil
3 eggs
Sunday Gravy Sauce:
Yield: 3 quarts
Extra virgin olive oil
8 cloves garlic, smashed
6 bone-in pork necks
Kosher salt
Ground black pepper
45 ounces passata
9 ounces tomato paste
To Assemble and Serve:
Yield: 1 pizza
Your favorite pizza dough
15 slices garlic
8 basil leaves
Grated Perconio Romano
Ground black pepper
Extra virgin olive oil
METHOD
For the Meatballs:
In a large mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Sunday Gravy Sauce:
In a large pot over medium heat, add ½-inch deep pool of oil. Add garlic and sauté until lightly golden. Using a slotted spoon, remove garlic and transfer to a paper towel-lined plate. Set aside. On a work surface, season pork neck with salt and pepper. Add to pot and fry until meat has browned on all sides. Using tongs, remove and reserve. Add 1 pound Meatballs to pot and cook until evenly browned. Add passata, tomato paste, reserved garlic, reserved pork neck, and 15 ounces water. Season with salt and pepper. Reduce heat and let simmer 12 hours. Remove from heat and let cool. Pick pork meat and discard bones. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 500°F. On a lightly floured work surface, stretch dough to desired size. Top with 4 ounces Sunday Gravy Sauce followed by garlic, basil and bite-sized pieces Meatballs. Transfer to a pre-heated pizza stone and bake 8 minutes. Rotate and bake until bottom of pizza had reached desired doneness. Switch oven to broil and bake additional 2 minutes. Finish with generous amount Pecorino Romano, pepper, and a drizzle of olive oil.
