Emeril's Garlic Meatball Po' Boys
"Gaahlic, it's a beautiful thing."
~ Emeril Lagasse
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, theyll carry you
for a few hours. Oh, and just so youll
know, when you order a poorboy in New Orleans,
youll 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.
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 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.
Every Day's a Party
by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.
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