Garlic Meatball Po'Boys

Recipe Ingredients

2 lbs	908g / 32oz	Ground beef
1/2 cup	31g / 1.1oz	Finely-chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cayenne pepper - to taste
12		Garlic cloves - halved
1/2 cup	31g / 1.1oz	Flour
		Emeril's Essence - see * Note
3 tablespoons	45ml	Vegetable oil
2 cups	125g / 4.4oz	Onions - julienned
1 cup	237ml	Bell pepper - julienned
2 cups	474ml	Water
4		Bay leaves
3 tablespoons	45ml	Chopped parsley
3		Foot-long loaves of French bread
6 tablespoons	90ml	Creole Mustard
6 tablespoons	90ml	Mayonnaise
9		Provolone cheese

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's 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 remaining garlic halves, 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 loaves in half. Spread one half with 2 tablespoons of the mustard and the other half with 2 tablespoons 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.

This recipe yields six 1/2-sandwich servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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