Garlic meatball po' boys
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | ground beef |
| ½ | cup | finely-chopped onions |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | cayenne pepper; to taste | |
| 12.00 | garlic cloves; halved | |
| ½ | cup | flour |
| 1 | emerils essence; see * note | |
| 3.00 | tablespoon | vegetable oil |
| 2.00 | cup | onions; julienned |
| 1.00 | cup | bell pepper; julienned |
| 2.00 | cup | water |
| 4.00 | bay leaves | |
| 3.00 | tablespoon | chopped parsley |
| 3.00 | foot-long loaves of french bread | |
| 6.00 | tablespoon | creole mustard |
| 6.00 | tablespoon | mayonnaise |
| 9.00 | slice | provolone cheese |
Directions
* 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 ½-sandwich servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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