Gahlick Meatball Po'Boys

Ok. I swiped this recipe from Emeril. I changed a few things, and it is so dammed good! I remember making 200 of these meatballs for a football game at Texas Tech when the kids went there. Good times!! Good times!!

This would be PERFECT for the Super Bowl this Sunday, being as the Saints (WHO DAT!!) are in it. Get ready to cook..........this will be for a dozen po'boys. If you have less friends than that, then make them anyway and freeze them, or cut the recipe in half.

GAHLICK MEATBALL PO'BOYS

You will need:

1 lb. ground veal
1 lb. ground beef
1 lb. ground pork
1 cup finely chopped yellow onion
1 tsp. finely chopped garlic
1/2 cup finely chopped green onions (green part only)
2 eggs
1/2 cup dried bread crumbs
2 tbspns Worcestershire sauce
3 tspns. kosher salt
2 tspns. cayenne
32 small cloves of garlic, peeled
1/2 cup all purpose flour
1 tbsp. Cajun Creole seasoning
1/2 cup vegetable oil
4 cups thinly sliced yellow onions
2-3 bottles dark Shiner Bock Amber beer ( or use Abita)
2 cups water
1/4 cup chopped fresh parsley
Loaves of French bread or individual hoagie rolls
Creole mustard
Mayonaise
1 lb. provolone cheese

In a large bowl combine the meats, chopped yellow onion, chopped garlic,green onion tops, eggs, bread crumbs, Worstershire, 1/2 of the salt, and 1/2 the cayenne. Mix it well and form into 32 meatballs. Stuff a garlic clove in the middle of the ball, and pinch the meat around it.

Combine the flour and Cajun seasoning in a pie plate. Roll the balls in it, and tap off the excess. Reserve the remaining flour.

In a large skillet heat the oil add the meatballs, and use a spoon to turn and brown them evenly. Remove your balls and set aside. (Guys, that didn't sound right) Scrape the bottom of the pan to loosen any brown bits. Stir in the reserved flour. Stir constantly for a few minutes to make a dark brown roux. Add the sliced onions and the remaining cayenne and salt. Cook until the onions are slightly soft, about 2-3 minutes. Slowly pour in the beer (I'm hoping you haven't drank it) and add a bit of water and mix well. Bring this gravy almost to a boil. It should be nice and thick. If you want to thin it, add more beer or water. Put your balls back into the pot, and simmer on medium low for about an hour. Turn the meatballs lightly every 15 minutes.

Skim off any fat and add the fresh parsley.

Cut open your french bread or roll and slather it with Creole mustard and mayo. Lay out your provolone cheese inside the bun. Put meatballs on top of the cheese. Spoon the gravy and onions on top and put the other have of the roll on top.

WHO DAT makin' your guests so happy????? YOU DAT!!!!