Garlic Meatball Po'boys II

Recipe Ingredients

1/2 lb	227g / 8oz	Ground veal
1/2 lb	227g / 8oz	Ground beef chuck
1/2 lb	227g / 8oz	Ground pork
1/2 cup	31g / 1.1oz	Finely-chopped yellow onion
1/2 teaspoon	2.5ml	Finely-chopped garlic
1/4 cup	15g / 0.5oz	Finely-chopped green onions (green part on
		Or scallions
1		Egg (large)
1/4 cup	36g / 1.3oz	Fine dried bread crumbs
1 tablespoon	15ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Cayenne
16 teaspoons	80ml	Garlic cloves - peeled (small)
1/4 cup	15g / 0.5oz	Bleached all-purpose flour
1 teaspoon	5ml	Creole Seasoning - see * Note
1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Thinly-sliced yellow onions
1		Abita amber or other amber beer - (12 oz)
1 cup	237ml	Water
3 tablespoons	45ml	Chopped fresh parsley leaves
1		French bread - (26" to 28" long)
6 tablespoons	90ml	Creole or whole grain mustard
6 tablespoons	90ml	Mayonnaise
1/2 lb	227g / 8oz	Provolone cheese - thinly sliced

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 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.

Yield: 6 servings

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C75) - from the TV FOOD - NETWORK

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