Sunday Supper with Emeril: Meatballs and Spaghetti

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Издатель Oct 5, 2026

Meatballs and Spaghetti

4 slices white bread, crusts removed, torn into pieces
3/4 cup buttermilk
Extra virgin olive oil, to drizzle
1 1/2 pounds ground beef chuck (85% lean)
3/4 pound sweet Italian sausage, removed from casings
2 ounces Parmigiano- Reggiano cheese, finely grated (about 1/2 cup, plus more for garnish if desired
2 tablespoons minced fresh parsley leaves
1/4 cup minced garlic (about 12 cloves)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 cups chopped yellow onion
1 teaspoon crushed red pepper
3/4 cup dry red wine
One 28-ounce can tomato puree
One 28-ounce can crushed tomatoes
2 bay leaves
1 1/2 cups water
1/3 cup chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
2 tablespoons evaporated milk (optional)
1 pound dried spaghetti, cooked until al dente, for serving

Place the bread and buttermilk in a small bowl and set aside for 10 minutes. Drizzle with a bit of olive oil, then mash the bread with a fork to form a paste. Place the ground chuck, sausage, Parmesan, parsley, 2 tablespoons of the garlic, salt, and pepper in a large bowl. Add the bread- buttermilk mixture and mix gently but thoroughly to combine. Shape into about 10 large meatballs (about 1/2 cup each) and refrigerate while you make the sauce.

In a large, heavy Dutch oven, add a tablespoon or two of olive oil then add the onion and crushed red pepper. Cook, stirring occasionally, until the onion is soft and lightly browned, 6 to 8 minutes. Add the remaining 2 tablespoons garlic and cook, stirring, for 2 minutes. Pour in the wine and cook, scraping any browned bits from the pan, until reduced by half, 1 or 2 minutes. Add the tomato puree, crushed tomatoes, bay leaves, and water and bring the sauce to a simmer. Cook for about 20 minutes, or until flavors begin to marry and sauce has thickened somewhat.

Working one at a time, gently place the meatballs into the hot sauce and continue to simmer, undisturbed, until meatballs firm up, 10 to 15 minutes. Carefully stir the meatballs, then continue to cook at a very gentle simmer until the meatballs are tender and the sauce is very flavorful, 45 to 60 minutes, stirring occasionally. Stir in the basil and oregano and season the sauce with salt to taste. If the sauce seems too acidic, add the evaporated milk and cook for a few minutes longer. Remove the bay leaves. Serve the meatballs and sauce ladled over the cooked spaghetti, garnished with additional Parmesan if desired.

Yield: About 10 large meatballs, 4 to 6 servings

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