The Richmond Register

February 27, 2014

Beat the winter blues with meatballs

By Carrie Curry
Register Feature Editor

RICHMOND — When it’s this cold outside it’s nice to warm up with some good comfort food.

I can think of few things more wonderful than the smell of simmering meatballs coming from the kitchen while I cuddle with my two young children, and a few good books, on a brisk winter day.

I don’t normally make recipes with this many ingredients, but trust me, this one is worth it. And I make up for the extra work the meatballs take by cheating with a jar sauce.

Browning the meatballs in a pan before putting them in a nice tomato basil sauce helps them not only keep their shape, but it also caramelizes some of the onions and helps bring out more of the flavor.



1 lb. ground beef (90/10 lean beef works the best)

1 lb. Johnson’s sweet ground sausage

1/2 cup (heaping) chopped onions

1/2 cup bread crumbs

1 egg

3 Tbs. red wine

3 Tbs. grated parmesan

1 Tbs. minced garlic

1/2 Tbs. parsley

2 teaspoons Emeril Essence (recipe below, or you can buy already made)

3/4 teaspoon kosher salt

1/2 fresh ground pepper

1/2 onion powder

Mix all ingredients together. Form meatballs into tablespoon size balls.

On medium heat, warm a skillet or pan with a little olive oil and brown meatballs on all sides. Don't over crowd the pan. When they have a nice crisp to a few sides, place in a large pot of sauce. Let meatballs simmer on low to medium heat for an hour.

Emeril Essence Creole Seasoning

Makes about 2/3 cup.

2 1/2 Tbs. paprika

2 Tbs. salt

2 Tbs. garlic powder

1 Tbs. black pepper

1 Tbs. onion powder

1 Tbs. cayenne pepper

1 Tbs. dried oregano

1 Tbs. dried thyme