Ingredients
- 1 pound ground beef
- 1 large egg, lightly beaten
- 1/2 cup finely chopped yellow onion
- 1/4 cup fine dry bread crumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons milk
- 2 teaspoons Creole mustard
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Essence, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot red pepper sauce
- 2 teaspoons vegetable oil
- 2 teaspoons unsalted butter
Sauce:
- 1 cup ketchup
- 1/2 cup grated yellow onions
- 1 teaspoon minced garlic
- 1/4 cup packed light brown sugar
- 1/4 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish.
Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 67 reviews
By bmrecipes
Ingram, tx
on October 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We experimented on our neighbors at the annual block party. BIG hit!
I used 1 1/2 pounds of ground meat, onion powder and granulated garlic in the sauce, cut the vinegar in half, and chopped the onions VERY fine. We made them a day ahead, just in case we found any issues. We then re-heated in the oven the next day for 45 minutes at 200 degrees in a covered pan. Also since there was more meat than in the original recipe, I supplemented the sauce with a 1/2 jar of Newman's marinade. Yummy-we were hoping for leftovers, but none this time!
By ripm
on October 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty; I did not find the sauce to cover the meatballs properly, next time will increment the sauce by 1/2.
By tracilang
E Bridgewater , MA
on January 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Everyone loves these. I have been making them for several years. The only change I make is to add some grape jelly to taste near the end. I originally found the recipe a little too spicy - the grape jelly takes that down a bit an makes more of a sweet and sour meatball.
Read all 67 reviews