RisaG 11-05-99 6:04 PM pt (US)
Garlic Meatball Poorboys (adapted)
Recipe By : every day's a party by Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Meat
Sandwiches
Amount Measure Ingredient, Preparation Method
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Meatballs:
1 lb. ground turkey
1/2 lb. ground pork
1/2 cup onion, finely chopped
1/2 tsp. garlic, finely chopped
1/4 cup green onions (green part only), finely chopped
1 large egg
1/4 cup fine dried bread crumbs
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 tsp. cayenne pepper
16 small cloves garlic, peeled
Roux:
1/4 cup all-purpose flour
1 tsp. Bayou Blast (Creole seasoning)
Sauce:
1/4 cup vegetable oil
2 cups onions, thinly sliced
1 (12 oz.) bottle Abita amber beer or other amber beer
1 cup water
3 tbsp. parsley leaves, chopped
1 large French bread
6 tbsp. Creole or whole grain mustard
6 tbsp. mayonnaise
1/2 lb. provolone cheese, thinly sliced
In a large mixing bowl, combine ground meats, chopped onions, garlic, green onions, egg, bread crumbs, Worcestershire sauce, 1 tsp. of salt and 1/2 tsp. of cayenne.
Mix well with your hands and form into 16 meatballs.
Insert a garlic clove in center of each meatball and pinch meat around it.
Combine flour and Bayou Blast (or other Creole seasoning) in a shallow plate.
Roll meatballs evenly in flour mixture, tapping off any excess.
Reserve any remaining flour.
In a 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 a 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 tsp. salt and 1/4 tsp. 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 meatballs to skillet.
Reduce heat to medium-low and simmer, uncovered, for about 3/4 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 surface. Add parsley.
Cut loaf of bread lengthwise in half.
Spread one half with mustard and other half with 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, and serve immediately.