Emeril's Sausage Meatballs with Red Gravy

Emeril Lagasse's Super Bowl Recipes

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Emeril Lagasse shared the Super Bowl party dishes you voted for in "Good Morning America's" online ballot. Check out his recipe for Sausage Meatballs with Red Gravy. Makes 4 hearty servings, plus enough leftover meatballs and gravy for 4 meatball sandwiches the next day.


  • Red Gravy
  • 3 tablespoons vegetable oil
  • 5 cups yellow onions, chopped
  • 2 teaspoons Emeril's Italian Essence
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 20 cloves garlic, minced
  • 2 tablespoons whole anise seeds
  • 2 cans tomato paste (6-ounces each)
  • 4 cans tomato sauce (15-ounces each)
  • 1 can whole tomatoes (28-ounces), pureed with their juice
  • 2 1/2 cups water
  • 2 teaspoons Emeril's Original Essence
  • Sausage Meatballs
  • 1 1/2 pounds ground chuck
  • 1 1/2 pounds Italian Sausage, removed from casings
  • 1 pound hot sausage, removed from casings
  • 10 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 4 teaspoons Emeril's Original Essence
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound spaghetti, cooked according to package directions
  • 1 cup grated parmesan cheese
  • Cooking Directions

    To make the Red Gravy, heat the vegetable oil in a large pot over medium-high heat. Add the onions, Italian Essence, salt, and red pepper and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and anise seeds, and cook, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, water, and Essence and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 45 minutes.

    To make the meatballs, combine the ground chuck, Italian and hot sausages, garlic, eggs, Essence, salt, and black pepper and mix briefly but thoroughly to distribute the seasonings. Shape into meatballs and place on a large plate. Cover and refrigerate until ready to cook.

    Slip the meatballs into the simmering sauce and do not stir until the meatballs float to the top of the surface, 10 to 12 minutes. Stir well and simmer the meatballs in the sauce for 30 minutes, stirring occasionally and skimming any fat that rises to the surface. Remove from the heat and adjust the seasoning to taste. Serve immediately over hot pasta with grated Parmesan cheese sprinkled over the top.

    Recipe Summary

    Main Ingredients: italian sausage, anise, garlic

    Course: Dinner, Lunch, Main Course, Pasta

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