Garlic Meatball Po'Boys

By WisconsinMike

Ingredients

• 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

Preparation

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.