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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally. | 2. Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.). | 3. Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti. | 4. Reserve leftover sauce and meatballs for the Pasta Frittata. | 5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): | 6. 2 1/2 tablespoons paprika. | 7. 2 tablespoons salt. | 8. 2 tablespoons garlic powder. | 9. 1 tablespoon black pepper. | 10. 1 tablespoon onion powder. | 11. 1 tablespoon cayenne pepper. | 12. 1 tablespoon dried oregano. | 13. 1 tablespoon dried thyme. | 14. Combine all ingredients thoroughly. 2/3 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon dripping	1	tablespoon		-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
garlic	1 1/2	1/2	chopped	4.172	0.9257	0.1781	0.013999999999999999
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	2	cans		-	-	-	-
tomato paste	0.5	can		69.7	16.0735	3.6719999999999997	0.3995
basil leaf	1/2	teaspoon	dried	-	-	-	-
oregano leaf	1/4	teaspoon	dried	-	-	-	-
salt black pepper			ground	-	-	-	-
chuck	12	ounces	ground	476.0	1.054	71.842	20.638
pork sausage	8	ounces	ground	523.8986	0.0	33.906	42.0933
red wine	2	tablespoons		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
green onion	1/2	cup	minced	9.585	2.0377	0.3444	0.1668
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
parsley leaf	2	tablespoons	chopped	-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
emeril	1	teaspoon		-	-	-	-
spaghetti	1		cooked drained tossed	8.7883	1.9589	0.1814	0.1616

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.