Sausage Meatballs with Red Gravy #SundaySupper

Sausage Meatballs with Red Gravy

How do you start off a post for an event like this…

it has me perplexed…

the pressure is mounting…

how do I begin…

what do I say…

when all I really want to do is…



Okay so it’s cliché, but I can’t help it. Emeril is just too adorable any time he does it. Who amongst us hasn’t imitated him on occasion when adding spice to our meals. When we’re kicking it up a notch. It’s how Emeril rolls. He likes spice, he loves garlic and in my world “bam” means something fabulous is brewing. Something hot and spicy, which are too words that describe Emeril, er, Emeril’s food. Sorry, just sort of slipped out.

Sunday Supper has the distinct pleasure of bringing you a taste of two of Emeril’s cookbooks. Some folks are showcasing recipes from his Kicked Up Sandwiches Cookbook, and some folks are showcasing recipes from Emeril’s Potluck. I received a copy of Emeril’s Potluck. I have to admit it’s my first Emeril Lagasse cookbook. While I’m admitting things let’s just state now that I’m a Canuck and I’m going to tell you a little secret about Canada. You ready? You sure? Our version of The Food Network sort of blows. I’ve had the American version of The Food Network and it’s amazing. Worthy of a big old “bam”. The Canadian version is lacking. I hate to admit we’re behind the times. There’s not much Emeril in my area which also blows. I’m telling ya, being Canadian can be hard. I love my country immensely but seriously we need to step up the tv and the cereal choices soon before I’m forced to move. Do not even get me started on the lack of cool stores here. I’ve never been in a World Market or Sur la Table *hug sobs*.  So when I need an Emeril fix I head over the Food Network website and browse around there. The dude has some amazing recipes. I’m happy to finally have my first Emeril cookbook. I’ve flagged almost every page, except the seafood section. Mini-me is allergic so we avoid seafood here. I’m really chomping at the bit to try his Penne a la Vodka Casserole. It’s looks like sheer perfection.

I chose to do Paul’s “Make The Whole Crew Happy” Sausage Meatballs with Red Gravy. I know what you are thinking. You are all shocked Lunie is making pasta right. What can I say folks, I’m nothing if not predictable. I like carbs, they make me happy. I’ve never gotten on board the whole low carb/no carb thing. Unless you’re diabetic I think eating some carbs is a good thing. It gives you energy. The problem is not carbs, people, it’s TOO many carbs, TOO many times a day, TOO many times a week. Eat some at lunch to keep you satisfied for the day then have a dinner with protein and green veggies. That is the key to a balanced diet. I’m just not a fan of cutting out this and cutting out that. Life is short, live a little. Or in the case of this pasta, live a lot!

Sausage Meatballs with Red Gravy


Sausage Meatballs with Red Gravy
For the Red Gravy:
  • 3 tablespoons vegetable oil
  • 5 cups chopped yellow onions
  • 2 teaspoons Emeril's Italian Essence
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper
  • 20 cloves garlic, minced (about ⅓ cup)
  • 2 tablespoons whole anise seeds
  • 2 (6-ounce) cans tomato paste
  • 4 (15-ounce) cans tomato sauce
  • 1 (28-ounce) can whole tomatoes, pureed with their juice
  • 2½ cups water
  • 2 teaspoons Emeril's Original Essence
For the Sausage Meatballs:
  • 1½ pounds ground chuck
  • 1½ pounds sweet Italian sausage, removed from casings
  • 1 pound fresh hot sausage, removed from casings
  • 10 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 4 teaspoons Emeril's Original Essence
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
For the Base:
  • 1 pound spaghetti, cooked according to package directions
For the Garnish:
  • 1 cup grated Parmesan cheese
For the Red Gravy:
  1. In a large saucepan or Dutch Oven, heat the vegetable oil over medium-high heat.
  2. Add the onions, Italian Essence, salt, and crushed red pepper. Cook while stirring until the onions are soft, takes about 6 minutes.
  3. Add the garlic and anise. Cook while stirring for 2 minutes.
  4. Add the tomato paste. Cook while stirring frequently until the paste begins to brown. Takes about 5 minutes or so.
  5. Add the tomato sauce, pureed tomatoes, 2½ cups of water, and Original Essence. Bring to a boil, then reduce the heat and simmer for about 45 minutes. Stir occasionally.
For the Sausage Meatballs:
  1. In a very large bowl, combine the ground chuck, sweet sausage, hot sausage, garlic, eggs, Original Essence, salt, and black pepper. Mix this briefly but thoroughly. Shape into about 20 large meatballs (1/3 cup each) and set aside in the fridge.
Putting it Together:
  1. Add the meatballs to the sauce. Do not stir until the meatballs float to the top. This should take about 10 to 12 minutes.
  2. Stir the sauce well. Simmer the meatballs in the sauce for about 30 minutes. Stir occasionally.
  3. Skim off any fat that rises to the surface.
  4. Taste and adjust seasoning if desired.
  5. Serve immediately over hot pasta.
  6. Pass the grated Parmesan at the table.

 Sausage Meatballs with Red Gravy

Recipe courtesy Emeril Lagasse, Emeril’s Potluck, William Morrow Publishers, New York, 2004

25 of us Sunday Supper folks are giving away a copy of Emeril’s cookbooks. So stop by our Twitter Party at 7 pm Sunday night to join the fun. You need to participate in chat to win a copy. I happen to one of the lucky ones giving away a copy. Details at bottom of post.

Make sure you visit the Sunday Supper crew to see what they have whipped up for the Potluck:

Sunday Supper NYE Potluck Drinks:

Sunday Supper NYE Potluck Starters:

Sunday Supper NYE Potluck Dishes and Sandwiches:  

Sunday Supper NYE Desserts:

Please join on us on Twitter throughout the day during #SundaySupper on December 30th.  In the evening we will meet at 7pm EST for our #SundaySupper New Year’s Eve Potluck Party Emeril Style!  We are so excited to have you join us.  All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Please feel free to share with us and our followers your favorite New Year’s Eve recipe on our #SundaySupper Pinterest Board.  We are excited to have you Around the Family Table for this special Party!

* 25 bloggers will be giving away a copy of one of either Serious Sandwich Cookbook or Potluck Cookbook during the Chat.


To enter to win a copy of Emeril’s Potluck from yours truly, please leave a comment below telling me which recipe you would like to make from our Sunday Supper list above, PLUS stop by the twitter party at 7 pm Est tonight to participate in chat in order to win. You MUST do BOTH of these things in order to be eligible. Good Luck!




Open to U.S. and Canadian residents only. Sorry my international friends. xx


If you would like to purchase copies of either book being showcased you can do that on Amazon. Emeril’s Kicked Up Sandwiches is available to purchaseEmeril’s Potluck is also available to purchase. Neither purchase benefits me, while I am an Amazon Affiliate those links do not take you to my store. I did receive a copy of Emeril’s Potluck for my participation in today’s event. Just wanted to pop the usual disclaimer in here so you all know what’s what.

Toodles and smoochies! xx



Get More Updates!

Sign up to get exclusive updates & tips!


  1. says

    This is what I call a bowl full of love and satisfaction. Meatballs are comfort food to me… I would eat myself into a happy mood with these. :) Wishing you a Happy and Wonderful New Year 2013 my friend!!

    • Kim Bee says

      It was so good. I used angel hair pasta I got at a conference and it was incredible. Love hearty meals like this. Happy New Year Ramona. xx

  2. says

    I made the meatballs, so the other meatball posts were the first I visited. Soo good, right?! Looking forward to some sammies with the leftover that are now stashed in my freezer. And I live less than an hour outside of NYC, and I have never been to a World Market or Sur la Table.

    • Kim Bee says

      I was sort of weary of not browning the meatballs but man they were fabulous. So glad I picked those. I’m a believer now.

      Omg you totally have to go to both and tell me all about them. lol

  3. says

    I’m with you on team moderation. Bring on the pasta occasionally, especially when it is topped with these meatballs and sauce.

    Oh, and sorry you miss out of the American Food Network (and Cooking Channel too). Perhaps one day Canada will catch up.

    • Kim Bee says

      I used to be a runner (so long ago now) but I always ate some carbs to keep me going. It was all about balance. I need more of that back in my life.

      I sure hope we catch up soon. I really want to see PW’s show but I don’t get it.

  4. says

    These meatballs looks incredible! Thank you so much for sharing your recipes this year during #SundaySupper. I am looking forward to another year of Lunie’s posts! She makes me laugh and I thank you for that! Happy New Year!

    • Kim Bee says

      Thanks Isabel. You are so sweet. I am so honoured to be part of the group. I always worry about keeping my humour toned down enough for the group. Lol! Happy New Year!

    • Kim Bee says

      I love that you liked it. I think way too many people get too extreme in any thing they do. Moderation is the key to any diet in my opinion. But this comes for a lady who drinks too much pepsi, so what do I know. I just wish people would quit trying to find the magic answer. There isn’t one.

  5. says

    That’s a really good looking meatball! So is the gravy – tons of flavor in that. I’m with you on the carbs vs. no carbs. No foods are inherently evil; it’s the quantity you ingest. Most of the diets that restricts carbs or fat or whatever are actually diets that limit the quantity of food you ingest (including Weight Watchers). Of course knowing we shouldn’t eat so much isn’t the same as actually doing it! But that’s the key. OK, off my soapbox. 😉 I hope you and yours have a great New Year’s!

    • Kim Bee says

      Thanks so much John.

      Totally true. I think we live in a world of indulgence and I’m just as guilty. But I see people getting way too carried away with these crazy fads and it makes me so mad. I used to be so good at balance in my life. Need to get back to that.

      Happy New Year!

  6. says

    These sound fantastic…who wouldn’t love ginormous, spicy meatballs!? I can’t decide whether I’d make these or the bread pudding from the list of recipes…maybe both!

    PS…if we both go to FBF, we’ll scour the Orlando area for a WM and SLT :)

    • Kim Bee says

      Exactly right. I love ginormous meatballs. These suckers were freaking fabulous.

      You’re on! I need a prop shopping excursion with someone who gets my squees of delight over little kitchen items.

  7. says

    Lol as a fellow Canuck, I can totally relate. There are so many things we don’t get up here – we’re always a season or two behind on Top Chef, we don’t get any of those amazing holiday flavoured candies & cookies and Food Network America IS way better than ours. Sigh…life’s tough sometimes! But now you have this cookbook and can make amazing dishes like these sausage meatballs. Your photos have me drooling over here!

    • Kim Bee says

      I know right. Some days I think it stinks living here. But then there are pluses to it as well.

      Thanks so much. I had fun with this one.

  8. says

    these meatballs look fabulous! I’ll probably be making the champagne cocktails in the morning, and maybe I’ll tackle these meatballs for my hubby’s New Years Birthday party!

  9. Lois Martin says

    Emeril’s Champagne Punch sounds perfect for New Year’s Eve! Thanks for the fun #SundaySupper chat tonight — and for the giveaway too!

  10. says

    Kim, I would love to say I agree with you but life is also too short to suffer from digestive problems. And the only way I know to sort out what is the irritant is to eliminate some foodss for a few weeks and then slowly add things in one at a time to see what the problem is. Even then it is not simple because stress can play a big part. I am at a stage in my life where I have said enough is enough and I want to try to improve the situation. Everything in moderation has not been working for me and I want a better quality of life hence some experimentation. I still love you and your food but it’s not simple for some of us.

    • Kim Bee says

      So sorry to hear you are having so many problems with your health. But don’t feel alone or like I’m saying it’s simple. I have had my own issues for a long time so it’s not simple for me either. I just don’t eat things that irritate. It’s why you never see wheat in my recipes. It’s why you rarely see pork on my blog. It’s why you never see alcohol on my blog. It’s most certainly not simple. I’m not saying eat what’s bad for you. I’m saying eat what works for you and eat it in moderation. My diet is one of the most complicated ones out there, and stress plays an a huge part in it too. You just need to figure out what works and what doesn’t and avoid the stuff that doesn’t work. It’s not an easy process and can take months, even years to pinpoint each trigger food. But it’s so worth it when you nail one. Then you never have to suffer again. Life is too short to eat things you hate. Find things you love that you can have. Trust me, 18 years of a life altering, debilitating illness has not been simple for me either. There’s nothing simple about my life by a long shot. I just like to stay positive and focus on the good, not the bad.

      • says

        I know you have some serious issues, that’s why I was surprised to see you say you were not a fan of cutting out things and to eat everything in moderation. That certainly works for most people but we have to all take our own paths to health, as you do. But I must say I admire your positivity in all things – you are inspiring.

        • Kim Bee says

          I think if it’s health related you have to. But for people who do fad diets it drives me nuts. I think so many people get confused and stop listening to their bodies. If you listen it tells you what to do and not do. Mine tells me not to eat pork, alcohol, wheat, corn, among other things. So I do cut things out. But not carbs, I really think the body needs them. I’m all for changing diets but I hate super restrictive ones. It’s why most people fail. I am not telling people to eat what hurts them, I certainly don’t. The point was to eat what you love, there’s always a way around things. If you have to watch carbs there’s noodles on the market that have low gi levels for diabetics. If you can’t eat wheat there’s rice pasta. If you can’t eat pork, use beef. There is always a way to find a way to make a dish work. I don’t think anyone thinks I mean eat what hurts you. It was a general statement saying to eat what you LOVE in moderation.

        • Kim Bee says

          Bah, I was so rushed when I wrote that. I’m suppose to be taking today off. But thank you for the last sentence. I’m a firm believer if I can adapt and live my life with my horrendous illness anyone can do it. I think it’s all about finding a balance that works for you. You can totally do it Suzanne. I have some great links for tummy issues and some book recommendations if you want them. It’s been a long 18 years for me learning how to cope and deal with my own issues. If I can do anything to help let me know. I’m no expert but I’ve learned a ton from my own experiences. This year more than any other in fact. The biggest thing is listen to your body and not other people. If I had done that the vacation of doom might not have happened. I let people convince me I could be cured. I can’t be. I should know better by now. It was a good lesson though. Happy New Year. Hit my email if you want to vent, talk or some GI advice. Happy New Year! xx

  11. says

    I remember watching Emeril way back. He was always so much fun. Even better, I learned a lot from his shows. This recipe is perfect for the guys in my family. They adore meatballs of any kind. Have a wonderful New Year!

Leave a Reply

Your email address will not be published.