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Emeril's Meat Balls And Red Gravy

  • Yield: 4 servings


  • 2 slices white bread
  • 1/2 cup milk
  • 1/3 pound ground beef
  • 1/3 pound ground veal
  • 1/3 pound ground pork
  • Salt
  • Freshly ground black pepper
  • 1/2 cup minced onions
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped parsley
  • 4 tablespoons olive oil
  • 2 cups chopped onions
  • 2 (28 ounce) can of peeled, seeded and chopped tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 cups water
  • 1 pound dried spaghetti
  • 4 ounces Parmigiano-Reggiano cheese


  • Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. Combine all of the meats in a large mixing bowl and season with salt and pepper. Add the onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. Heat the remaining oil i a large saucepan over medium heat. Add the chopped onionsm, season with salt and pepper and cook, stirring, until the onions are soft, 4 to 5 minutes. Add the remaining garlic and the tomatoes, and season with salt and pepper. Cook for 30 minutes. Combine the tomato paste and water together and add to the tomatoes. Add the meatballs. Bring the the mixture to a boil over high heat. Reduce the heat 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 cheese.