Big Boy Meatballs and Spaghetti
When Chad told his mom that Emeril's new show On The Menu premiers tonight on TNT, she told us how she loves watching him cook spaghetti and meatballs on her home shopping show and that we had to make his spaghetti and meatballs. Enough said. Emeril's Big Boy Meatballs and Spaghetti coming up! They are moist and delicious. A simple recipe that will have them coming back for more.
Ingredients
- 4 slices white bread crusts removed, torn into pieces
- 3/4 cup buttermilk
- 1 1/2 pounds ground beef 88% lean
- 3/4 pound hot Italian sausage removed from casings
- 2 ounces Parmesan cheese finely grated (about 1/2 cup), plus more for garnish if desired
- 2 tablespoons minced fresh parsley leaves
- 2 tablespoons minced garlic about 6 cloves
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 pound dried spaghetti cooked until al dente, for serving
- Red Sauce recipe here
Instructions
- Place the bread and buttermilk in a small bowl and set aside for 10 minutes. Mash the bread with a fork to form a paste. Place all ingredients (except olive oil) in a large bowl. Add the bread-buttermilk mixture and mix gently but thoroughly to combine (over mixing can result in tough meatballs). Form into approximately 10 large meatballs (about 1/2 cup each) and refrigerate to firm meatballs, about 15 minutes.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the meatballs, in batches if necessary, and cook until very well browned on all sides, 8 to 10 minutes. Transfer the browned meatballs to a large pot.
Nutrition
Serving: 1 | Calories: 888cal | Carbohydrates: 68g | Protein: 45g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 130mg | Sodium: 1145mg | Sugar: 4g | Fiber: 3g | Calcium: 233mg | Iron: 5mg