The balls themselves included ground beef, Italian sausage, parsley, Parmesan, garlic, salt, pepper and some buttermilk-soaked bread. After mixing all the ingredients together I formed them into balls and stuck it in the refrigerator to help them take shape. From there it was straight to a hot skillet with olive oil to brown off the meatballs followed by building the flavors in the sauce.
The sauce came out highly acidic but Emeril had a cure for that. In his recipe he notes that if the sauce is too acidic you should add some evaporated milk. I ended up adding about half a can, not two tablespoons, but it certainly did the trick. The sauce worked out pretty well and meatballs were definitely enjoyable. I could definitely see doing some different takes on this recipe in the future!