Emeril's Garlic Gladiator Meatballs

By sidecars

I've made these often and they are great. I don't eat meat most days, and I don't eat pigs or baby cows... so... I replace both with a tube of GIMME LEAN and it works fine. Make them big. Don't go easy on the cajun spice, even if you are using this with pasta, as I usually do. The picture is actually of different meatballs.

Site says: These meatballs are one of Emeril's favorites for parties. They can be made ahead of time, then reheated and left on a little burner during the festivities. Serve them with hoagie rolls or with toothpicks (big ones) and people can help themselves.

They are unique since they contain three different types of meat (veal, beef and pork) and each one is stuffed with a whole garlic clove .They are always a huge hit.

Ingredients

• 1/2 pound ground veal
• 1/2 pound ground beef chuck
• 1/2 pound ground pork
• 1/2 cup yellow onion, finely chopped
• 1/2 teaspoon garlic, finely chopped
• 1/4 cup green onions (or Scallions - green part only), finely chopped
• 1 large egg
• 1/4 cup fine dried breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons salt
• 3/4 tablespoon cayenne
• 16 small cloves garlic, peeled
• 1/4 cup bleached all-purpose flour
• 1 teaspoon Creole Seasoning (available in stores or make your own)
• 1/4 cup vegetable oil
• 2 cups yellow onions, thinly sliced
• 1 amber beer (12-ounce bottle)
• 1 cup water
• 1 large loaf French bread (26 to 28 inches long)
• 6 tablespoons Creole mustard (or whole grain mustard)
• 6 tablespoons mayonnaise
• 1/2 pound provolone cheese, thinly sliced

Details

Servings 1
Adapted from abcnews.go.com

Preparation

Step 1

Cooking Directions

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.

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 bred half, cut into 6 equal portions, and serves Immediately.

Recipe copyright ©2000 by Emeril Lagasse