Ingredients
- Emeril’s Essence:
- 3/4 lb. ground beef
- 3/4 lb. ground pork
- 1/2 cup finely chopped yellow onion
- 1/2 teaspoon finely chopped garlic
- 1/4 cup finely chopped green onions green part only
- 1 large egg
- 1/4 cup dried bread crumbs
- 1 tablespoon worcestershire sauce
- 1-1/2 teaspoon salt
- 3/4 teaspoon cayenne
- 16 small garlic cloves peeled
- 1/4 cup all-purpose flour
- 1 teaspoon Essence
- 1/4 cup vegetable oil
- 2 cups thinly sliced yellow onions
- 1 (12 oz.) bottle amber beer
- 1 cup water
- 3 tablespoons chopped fresh parsley leaves
- 1 large loaf French bread
- 6 tablespoons Creole mustard
- 6 tablespoons mayonnaise
- 1/2 lb. provolone cheese thinly sliced
- 2-1/2 teaspoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Preparation
Step 1
In large mixing bowl combine ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon cayenne. Mix well with your hands and form into 16 meatballs. Insert garlic clove in center of each meatball and pinch the meat around it. Combine flour and Essence seasoning in shallow plate. Roll meatballs evenly in flour mixture, tapping off any excess. Reserve any remaining flour. In large skillet, heat oil over medium heat. Add meatballs and brown evenly, using a spoon to turn them. Remove meatballs from pan and set aside. With wooden spoon, scrape bottom of pan to loosen any brown bits. Stir in reserved seasoned flour. Stir constantly for 3-4 minutes to make a dark brown roux. Add sliced onions and season with remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook stirring constantly, until onions are slightly soft, about 2 minutes. Slowly pour in beer and water and mix well. Bring to a boil and return the meatballs to skillet. Reduce heat to medium low and simmer, uncovered, for about 1 hour until gravy is thick, turning and basting meatballs with pan gravy about every 15 minutes. Remove from heat and skim off any fat that has risen to the surface. Add parsley. Cut loaf of bread lengthwise in half. Spread one half with mustard and other half with the mayonnaise. Arrange provolone on bottom half of bread, overlapping slices, then arrange meatballs on top of cheese. Spoon gravy over meatballs. Top with remaining bread half, cut into 6 equal portions.
Emeril’s Essence:
Combine all ingredients thoroughly.