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La Belle Cuisine - More Beef Recipes

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Emeril's Garlic Meatball Po' Boys

 

 

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~ Emeril Lagasse


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Fresh Violet and White Garlic, Clos Des Iles, Le Brusc, Cote d'Azur, Var, France
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La Belle Cuisine

 


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.

Alibris 

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, Worcester-
shire, 1 teaspoon 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
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 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.


Featured Archive Recipes:
New Orleans Po' Boys
Roast Pork and French-Fry Po-Boy
Emeril's Crawfish Pie
Emeril's Panfried Catfish


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