Emeril’s Meatballs and Red Gravy

This classic Italian-American dish features tender meatballs made from a blend of beef, veal, and pork, soaked in milk for extra moisture and flavor. The meatballs are browned and then simmered for hours in a robust red gravy made with chopped onions, garlic, and tomatoes. The long cooking time allows the flavors to meld beautifully, resulting in a sauce that is rich, savory, and deeply comforting. Perfect for serving over spaghetti or polenta, this meal is a weeknight winner that feels like a special occasion.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 589.0

Description

This classic Italian-American dish features tender meatballs made from a blend of beef, veal, and pork, soaked in milk for extra moisture and flavor. The meatballs are browned and then simmered for hours in a robust red gravy made with chopped onions, garlic, and tomatoes. The long cooking time allows the flavors to meld beautifully, resulting in a sauce that is rich, savory, and deeply comforting. Perfect for serving over spaghetti or polenta, this meal is a weeknight winner that feels like a special occasion.

Ingredients

bread
milk
ground beef
ground veal
ground pork
minced onions
olive oil
chopped onions
chopped garlic
tomatoes, peeled, seeded, and chopped
tomato paste
water
dried spaghetti
Parmesan Reggiano cheese
salt
freshly ground black pepper
fresh parsley, chopped

Directions

1
Place the bread slices in a shallow baking dish and pour the milk over them. Let the bread soak for a couple of minutes until soft, then mash it into a paste.
2
In a large mixing bowl, combine the ground beef, ground veal, and ground pork. Season the meat mixture with salt and black pepper.
3
Add the soaked bread mixture, minced onions, half of the chopped garlic, and fresh parsley to the meat. Mix thoroughly until well combined, being careful not to overwork the meat.
4
Form the meat mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter.
5
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the meatballs in a single layer, working in batches if necessary. Brown the meatballs on all sides, about 4 to 6 minutes. Remove from the pan and drain on paper towels.
6
In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onions and season with salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the onions are soft and translucent.
7
Add the remaining garlic to the onions and cook for another minute until fragrant. Stir in the chopped tomatoes and their juice. Season with salt and pepper.
8
In a small bowl, whisk the tomato paste with the water until smooth. Pour this mixture into the saucepan with the tomatoes.
9
Return the browned meatballs to the saucepan, submerging them in the sauce. Bring the liquid to a boil over high heat.
10
Once boiling, reduce the heat to medium-low. Cover the saucepan and let the meatballs simmer gently for 4 hours, stirring occasionally to prevent sticking.
11
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Drain the pasta.
12
Drizzle the cooked spaghetti with a little olive oil and toss to prevent sticking. Season with salt and pepper.
13
To serve, mound the spaghetti in bowls. Spoon the meatballs and red gravy over the pasta. Garnish with grated Parmigiano-Reggiano cheese.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 589.0kcal

% Daily Value *
Total Fat 30.3g47%
Saturated Fat 7.6g38%
Cholesterol 91.0mg31%
Sodium 340.3mg15%
Total Carbohydrate 40.0g14%
Dietary Fiber 3.9g16%
Sugars 10.3g
Protein 37.4g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/emerils-meat-balls-and-red-gravy-emeril-live/