Ingredients: |
Ingredients: 1/2# ground veal
1/2# ground beef chuck
1/2 # pork
1/2 cup finely chopped yellow onion
1/2 tsp. finely chopped garlic
1/4 cup finely chopped green onions or scallions ( green part only)
1 large egg
1/4 cup finely chopped dried bread crumbs
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 tsp. cayenne
16 small cloves garlic, peeled
1/4 cup all purpose flour
3/4 tsp. ESSENCE seasoning
1/4 cup vegetable oil
2 cups thinly sliced yellow onions
1 - 12oz amber beer
1 cup water
3 tbsp. chopped fresh parsley leaves
1 large ( 26-28"long) loaf French bread
6 tbsp. Creole or whole grain mustard
6 tbsp. mayonnaise
1/2# provolone cheese, thinly sliced
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Directions: |
Directions:In a large mixing bowl,combine the ground meats, chopped onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire,1tsp. salt, and 1/2 tsp. cayenne. Mix well with your hands and form into 1 meatballs. Insert a garlic clove into the center of each meatball and pinch the meat around it.
Combine the flour an ESSENCE in a shallow plate. Roll meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour.
In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly using a spoon to turn them. Remove the meatballs from the pan and set aside.
With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3-4 minutes to make a dark brown roux. Add the slice onions and season with the remaining 1/2 tsp. salt and 1/4 tsp. cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with pan gravy about every 15 minutes.
Remove from the heat and skim off any fat that has risen to the surface. Add the parsley.
Cut the loaf of French bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon gravy over the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately.
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This recipe for Garlic Meatball Po'Boys is from