Meatballs & Red Gravy Recipe
Online Meatball Recipes
Meatballs & Red Gravy
Source of Recipe Emeril Lagasse
2 slices white bread flour
1/2 cup milk
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1/2 cup minced onions
4 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 cans peeled, seeded tomatoes (28 oz each)
1 small can tomato paste
2 cups water
1 pound dried spaghetti
4 ounces parmesan cheese
Place the bread in a shallow baking dish. Pour the milk over the bread and let
sit for a couple of minutes. In mixing bowl, combine all of the meats together.
Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley
and bread. Mix well. Season with salt and pepper. Form the mixture into small
balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot
add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on
In a large saucepan, heat the remaining oil. Add the onions. Season with salt
and pepper. Cook for 4 to 5 minutes or until the onions are soft and clear in
color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook
for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes.
Add the meatballs. Bring the liquid to a boil, over high heat.
Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally.
Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the
pasta and cook until tender, about 8 minutes. Remove from the heat and drain.
Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a
box grater, grate the cheese. To serve, mound the pasta in the center of each
bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated
Yields: 4 servings