Emeril's One-Pot Blogger Cooking Party: Big Boy Meatballs and Spaghetti
Ok, let me just get it out of the way now... the name of this recipe really cracks me up and makes me feel weird all wrapped up into one. Haha... Ok, so with that said... here I am again with another recipe from one of my now favorite cookbooks, Emeril's Sizzling Skillets and Other One-Pot Wonders. Order your copy today if you'd like to get the recipes for all these dishes I've been cooking.
I would call this recipe a very masculine recipe. I mean don't get me wrong, I like a good hearty pasta dish with a meat sauce or meatballs, but if recipes had genders... this one would be male. And not metrosexual male, or hipster male... this recipe can fix cars, build decks, and save you from a burning building. It's the fireman of recipes.
However it is also a very good recipe. The meatballs are full of flavor and hearty and the sauce has such a depth of flavor. It's a great fall/winter dish when you want to curl up on the couch with a hot bowl of pasta under a comfy blanket.
After the jump, I'll show you how this comforting pasta is made. Also, don't forget to check out more recipes cooked for you by my food blogger buddies here:
Bite and Booze and on Facebook here.
Just off the Red Streetcar Line and on Facebook here.
Diabetic Foodie and on Facebook here.
Tracey's Culinary Adventures and on Facebook here.
The Boys Made Me Do It! and on Facebook here.
Mommy Hates Cooking and on Facebook here.
Farmgirl Gourmet and on Facebook here.
Cajun Chef Ryan and on Facebook here.
Savoring Today and on Facebook here.
Not Rachael Ray and on Facebook here.
Miss in the Kitchen and on Facebook here.
30AEATS and on Facebook here.
Foodhunters Guide to Cuisine and on Facebook here.
Thyme in our Kitchen and on Facebook here.
Cooking with Books and on Facebook here.
Goov-y Foody and on Facebook here.
Manges! Mangi! and on Facebook here.
The Wicked Noodle and on Facebook here.
Cookistry and on Facebook here.
Also, check out Emeril's Facebook page here: Emeril Lagasse and follow him on Twitter here: @Emeril and check out Emeril's publishing company, Morrow Publishing, blogging here: The Secret Ingredient, and on Twitter here: @MorrowCooks, and on Facebook here: Morrow Cooks.
Start by soaking the bread in buttermilk for about 10 minutes, then mash it into a kind of paste. Then combine the following ingredients into a large bowl and mix them together to form the meatball mixture: ground beef, sausage, Parmesan cheese, parsley, garlic, salt, and pepper.
Next, form the meatballs and then brown them really well on all sides in olive oil.
Transfer the browned meatballs to another skillet to rest while you make the sauce.
At this time you could probably add your pasta to some boiling salt water and get that going while you make the sauce.
Back in the skillet you used to brown the meatballs, add the diced onion and crushed red pepper and saute for just a few minutes. Add the garlic and cook for another minute or so.
Next, add the red wine to deglaze, scraping up all the brown bits.
After the wine mixture has reduced by half, add the tomato puree, crushed tomatoes, bay leaves, and water and bring the sauce to a simmer.
Transfer the sauce to the pan with the meatballs, then simmer the meatballs in the sauce for about 45 to 60 minutes. Serve the meatballs and sauce over your cooked pasta with some grated Parmesan cheese.
The meatballs and sauce are a bit rich, so a smaller helping goes a long way. Enjoy!