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Garlic Meatball Po' Boys

Source of Recipe

Emeril Lagasse


Recipe Introduction

for Essence spice, see sauces/seasonings category

List of Ingredients

2 pounds ground beef
1/2 cup fine chopped onions
12 cloves garlic, halved
1/2 cup flour
3 tablespoons oil
2 cups onion, julienned
2 cups water
4 bay leaves
3 tablespoons chopped parsley
3 foot long loaves french bread
6 tablespoons creole mustard
6 tablespoons mayonnaise
9 slices provolone cheese


Recipe

In a mixing bowl, combine the beef and minced onions together. Season the mixture with salt, pepper, and cayenne. Mix well with your hands and form 18 meatballs. Insert a half of a clove of garlic in the center of each and pinch the beef around it. Combine the flour and Essence in a shallow plate. Roll the meatballs evenly in the flour mixture. Reserve any excess flour.

In a large skillet, heat the oil. When the oil is hot, add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. Stir in the reserved flour mixture. Stir constantly for 3 to 4 minutes, making a dark roux. Add the onions and green peppers. Season with salt and cayenne. Cook for about 10 minutes, or until the vegetables are soft. Add the water, bay leaves, parsley and mix well to combine. Bring to a boil and return the meatballs to the pot.

Reduce the heat to a simmer and cook for about 1 hour, uncovered. Skim off any fat that has risen to the surface. Remove the bay leaves. Split the French bread loaf in half. Spread one half with 2 tablespoons of the mustard and the other half with 2 tbl. of the mayonnaise. Lay three pieces of the cheese on top of the mayonnaise. Place 6 meatballs on each loaf of bread. Spoon the sauce over the meatballs. Top the meatballs with the remaining half of bread. Cut the sandwich in half and serve immediately. Yield: 6 servings.