By Carrie Curry
Register Feature Editor
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
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