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You Gotta Love Spaghetti And Meatballs

You Gotta Love Spaghetti And Meatballs

Simple enough for even the youngest chefs to make!

  • Yield: 32 meatballs, serving 6 to 8


  • 10 cups Best Basic Red Sauce or
  • store-bought pasta sauce
  • 1 large egg
  • 1 pound lean ground beef
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons yellow mustard
  • 1 teaspoon ketchup
  • 1/2 teaspoon Baby Bam or Essence
  • 1/2 teaspoon salt


  • Pour the Best Basic Red Sauce into a large, heavy pot.
  • Bring to a simmer over medium-high heat, stirring occasionally.
  • Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a long-handled wooden spoon to combine.
  • Wash your hands, then roll 1 tablespoon of meat between them to form meatballs. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily and will not stick to them!)
  • When all the meatballs are shaped, wash your hands again and then gently place the balls into the sauce one by one, using the long-handled wooden spoon. Be careful -- bubbling sauce splatters!
  • Simmer the sauce, uncovered, and allow the meatballs to rest undisturbed for 10 minutes before stirring. When the meatballs rise to the top, itís okay to stir.
  • Stir the sauce and meatballs. Simmer for an additional 20 minutes and stir occasionally to prevent the sauce from sticking to the bottom of the pot.
  • Using oven mitts or pot holders, remove the sauce from the heat and serve immediately over cooked spaghetti.