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Spaghetti and Meatballs Recipe

Spaghetti and Meatballs

Show: The Essence of Emeril

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 21-30 of 32

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  • on August 05, 2010

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    I made spaghetti earlier this week. I usually just cook ground beef, noodles, and add a can of spaghetti sauce. After doing that for many years, my spaghetti started tasting bland and my favorite sauce Rague chunky mushroom wasn't the same. So i decided to add some of Emeril's seasoning to my Great Value Garlic and Onion sauce. I used most of the seasonings, chopped yellow onions, and minced garlic. Adding water didn't dilute the flavor surprisingly like it does with canned sauce. My meal was flavorful and enjoyable especially when paired with garlic bread. I will do this again or even try the full recipe. I didn't add egg just in case anyone is wondering.

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  • on June 23, 2010

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    I luved this, i tweeked it some for my families taste but the layout was fantastic! I knocked out the onion and did even1/3 tsp of garlic, parsley,oregano,and basil all dried instead of fresh to all of it, It came out just great! It was soo soo yummy thanks for another fantasic recipe!

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  • on January 03, 2010

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    What an easy recipe and tastes great! All the ingredients readily available in any kitchen. I used store bought sauce this time, next time I'll try the simple sauce.

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  • on November 21, 2009

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    This was fantastic. I cook my meatballs a little differently - I first sear them in a frying pan on all sides to lock in the moisture, then put them in the sauce to cook them a little more in the center. This way the cook time is faster, too. I also skipped the water in the sauce, so the sauce didn't have to cook as long to reduce. The result was fantastic. Enough Sauce for at least 2 more dinners for myself and my husband - I put that in the freezer. It has a great flavor - it would be good over ravioli, spaghetti, you name it.

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  • on September 29, 2009

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    This is definitely a keeper! I especially like the fact that the meatballs cook in the sauce. I don't like the extra work, or calories, of frying them in oil or baking them first.
    I reserved half of the meatballs and am using them for Meatball Sub Sandwiches tonight with melted Mozzarella Cheese. YUMMY!
    I did use the Essence for the added punch of flavor. I have a special spice jar just for this awesome Essence!
    Do try this recipe!

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  • on September 28, 2009

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    Made this for dinner sunday. Was a fantastic way to use the last of the fresh tomatoes from my garden!

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  • on August 19, 2009

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    My husband and I loved this recipe, although it's definitely one for a big appetite (we were stuffed! We had the spaghetti and meatballs it with garlic bread and salad and absolutely loved our dinner. Will definitely make again! Just delicious!

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  • on August 11, 2009

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    These meatballs were the BEST (even w/dark ground turkey! Used my own mushroom sauce and cooked Emeril's meatballs in it. Mine were good, but these were so much better! Definitely a keeper! Also try his braised chicken thights with button mushrooms and his classic chicken parmesan with oven roasted tomato sauce ... killer! We've been very please with Emeril's recipes!

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  • on May 10, 2009

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    I made this recipe for my mom on Mother's day. I paired it up with an Italian salad and some bread sticks. It was a huge success. Everyone loved it. My mom said it was the best spaghetti she ever had.

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  • on March 10, 2009

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    My daughter and I saw this show, so we made the meatballs, leaving out the Essence (sorry Emeril! and adding diced bell pepper to sneak in more veggies. She loved how the meat cooks in the sauce, like magic! (Though we used canned sauce to save time, she is only 4 after all! Tasted great, but the most fun was watching him do it, and then really making it that night with my daughter. That is why I LOVE the Food Network!

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