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Emeril's
Garlic Meatball Po' Boys
"Gaahlic, it's a beautiful thing."
~ Emeril
Lagasse
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Emeril’s
Garlic Meatball Po' Boys
Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.
Makes 6 servings
“These garlic-stuffed meatballs are one of the favorites of Marcelle and
her
husband, Rock, and are ideal for tailgate parties. They can be made
ahead
of time, then reheated in a pot on one of those butane burners that
are so
popular down here, or, you can heat them up at home and take them
in an
insulated container.
Plopped on French bread and slathered with mustard and mayonnaise,
they’ll
carry you for a few hours. Oh, and just so you’ll know, when you
order a poorboy
in New Orleans, you’ll be asked if you want it ‘dressed’
or
‘undressed.’ ‘Dressed
means the sandwich is dolled up with lettuce
and
tomatoes. ‘Undressed’ is with
nuttin’ on it. New Orleans has its
own
language sometimes [Amen!].
To get the seasoning of the meat just right, I usually fry a small ball of
it,
about
the size of a pecan, in a skillet to test it.”
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 pound ground pork
1/2 cup finely chopped yellow onion
1/2 teaspoon finely chopped garlic
1/4 cup finely chopped green onions
or scallions (green part only)
1 large egg
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
3/4 teaspoon cayenne
16 small cloves garlic, peeled
1/4 cup bleached all-purpose flour
1 teaspoon Emeril's Creole Seasoning
1/4 cup vegetable oil
2 cups thinly sliced yellow onions
1 (12-ounce) bottle Abita amber beer
or other amber beer
1 cup water
3 tablespoons chopped fresh parsley leaves
1 large (26 to 28 inches long) loaf French bread
6 tablespoons Creole or whole grain mustard
6 tablespoons mayonnaise
1/2 pound provolone cheese, thinly sliced
In
a large mixing bowl, combine the ground meats, chopped yellow onion,
chopped garlic, green onions,
egg, bread crumbs, Worcestershire, 1 tea-
spoon of the salt, and 1/2
teaspoon of the cayenne. Mix well with your
hands and form into 16
meatballs. Insert a garlic clove in the center of
each
meatball and pinch the meat around it.
Combine the flour and Creole
seasoning in a shallow plate. Roll the meat-
balls 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 to 4 minutes to make a dark brown roux. Add the sliced onions and
season with the remaining 1/2 teaspoon salt and 1/4 teaspoon 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
the 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 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 the gravy over the meatballs. Top with the
remaining bread half, cut
into 6 equal portions, and serve immediately.
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