Kerrie's Yummy Meatballs (my college buddy)
1 lb ground beef
3/4 cup bread crumbs, plain
1 egg
1/4 cup onion
1 tsp Italian Seasoning
dash of secret spice (I can't tell you, its Kerrie's dad's secret to share! but its fabulous)
dash milk
salt & pepper to taste
Combine all ingredients except beef. Add ground beef and mix well with your hands (if you're into that... it works best!). Press together into a big ball and place on a cutting board. smash down and press to about 1 inch or 1 1/2 inch thick rectangle. Cut 1-2 inch rows both ways depending on how big you like your meatballs. Seperate each cube and roll into a ball, place into a glass backing pan (9X13) sprayed with nonstick spray. Bake at 375 for 30 minutes. Use in sauce and serve or freeze and thaw as you need them!
**sometimes i like to add parmesan cheese to the meatballs also.. if i do i use about a 1/4 cup.
Emeril's Spaghetti and Meatballs
1 tablespoon bacon drippings or olive oil
1 cup diced onions
1 1/2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans tomato sauce
1/2 (6-ounce) can tomato paste
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
Salt and freshly ground black pepper
12 ounces ground chuck
8 ounces ground pork sausage
2 tablespoons red wine
1 large egg, lightly beaten
1/2 cup minced green onions, white parts only
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3 tablespoons grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
1 pound spaghetti, cooked, drained and tossed with olive oil
Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.
Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.)
Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.
Reserve leftover sauce and meatballs for the Pasta Frittata.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.Yield: 2/3 cup
