Menu Enter a recipe name, ingredient, keyword...

Garlic Meatball Po'Boys


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1/2 lround beef chuck
  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 1/2 C. finely chopped yellow onion
  • 1/2 t. finely chopped garlic
  • 1/4 C. chopped green onions or scallions (green part only)
  • 1 large egg
  • 1/4 C. fine dried bread crumbs
  • 1 T. Worchestershire sauce
  • 1 1/2 t. salt
  • 3/4 t. cayenne
  • 1/4 C. all purpose flour
  • 1 t. Creole seasoning
  • 1/4 C. vegetable oil
  • 2 C. thinly sliced yellow onions
  • 1 (12 oz) bottle amber beer
  • 1 C. water
  • 3 T. chopped fresh parsley leaves
  • 1 large French loaf
  • 6 T. Creole mustard
  • 6 T. mayonnaise
  • 1/2 lb. provolone cheese



Step 1

I n a large mixing bowl, combine ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcechestershire, 1 t. salt, 1/2 t. cayenne. Mix well with hands and form into 16 meatballs. Combine the flour and creole seasoning in a shallow plate. Roll meatballs evenly in the flour mixture, tapping off excess. Reserve any remaining flour. In a large skillet, heat 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 3-4 minutes to make a roux. Add the sliced onions and season with the remaining 1/4 t. 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, add parsely, and make the sandwiches.


You'll also love

Review this recipe

Honey Garlic Pork Chops! Garlicky Spinach