GMA Recipe: Sausage Meatballs with Red Gravy

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Sausage Meatballs with Red Gravy
From chef and author Emeril Lagasse
January 28, 2005

Make this recipe and enjoy a hearty meal tonight and get the best Sausage Meatball Po-Boy Sandwiches the next day.

Ingredients

1 1/2 pounds ground chuck

1 1/2 pounds Italian Sausage, removed from casings

1 pound hot sausage, removed from casings

10 cloves garlic, minced

2 large eggs, lightly beaten

4 teaspoons Emeril's Original Essence

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound spaghetti, cooked according to package directions

1 cup grated parmesan cheese

Red Gravy

Directions

Combine the ground chuck, Italian and hot sausages, garlic, eggs, Essence, salt, and black pepper and mix briefly but thoroughly to distribute the seasonings. Shape into meatballs and place on a large plate. Cover and refrigerate until ready to cook.

Slip the meatballs into the simmering sauce and do not stir until the meatballs float to the top of the surface, 10 to 12 minutes. Stir well and simmer the meatballs in the sauce for 30 minutes, stirring occasionally and skimming any fat that rises to the surface.

Remove from the heat and adjust the seasoning to taste. Serve immediately over hot pasta with grated Parmesan cheese sprinkled over the top.

Makes 4 hearty servings, plus enough leftover meatballs and gravy for 4 meatball sandwiches the next day.

Red Gravy

Ingredients

3 tablespoons vegetable oil

5 cups chopped yellow onions

2 teaspoons Emeril's Italian Essence

1 teaspoon salt

1/2 teaspoon crushed red pepper

20 cloves garlic, minced [about 1/3 cup]

2 tablespoons whole anise seeds

2 6-ounce cans tomato paste

4 15-ounce cans tomato sauce

1 28-ounce can whole tomatoes, pureed with their juice

2 1/2 cups water

2 teaspoons Emeril's Original Essence

Directions

To make the Red Gravy, heat the vegetable oil in a large pot over medium-high heat. Add the onions, Italian Essence, salt, and red pepper and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and anise seeds, and cook, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, water, and Essence and bring to a boil.

Reduce the heat and simmer, stirring occasionally, for 45 minutes.

Recipe courtesy of Emeril Lagasse copyright © 2005.