Garlic Meatball Po’Boys

I made these up for a Super Bowl party years ago and they were a huge hit. I’ve done them up a few times since, and recently decided to do them up again, with pictures the whole way through. The process is very simple.

Throw all the ingredients in a bowl. You may need a good butcher to find ground veal, though. (The beer is just for me, although you will need one for the recipe).

Make sure to chop everything up rather fine – mine wasn’t quite fine enough, but it worked out OK for the finished product. Inside of each is a small garlic clove (or a half of a big one).

Quick dredge in flower (hang on to the leftover to make the roux later).

Brown them well. (One beer for the recipe, one for me.)

Browned the meatballs, made the roux (just keep stirring, just keep stirring, just keep stirring, stirring, stirring), and in go the onions.

Add the beer and water and simmer until it thickens.

After it thickens and you add the parsley it looks a bit like this.

The finished product. We do them up in normal rolls rather than a full French loaf. We also skip the mayo, just adding on a good spicy mustard. Insider tip – rip out a lot of the bread leaving just a little left (and the outer crust, of course), which will make eating them a lot easier. Serve with either the Abita Amber or, my preference, Turbo Dog.

Very easy to do up – probably about 20 minutes of prep work, and then the rest is simmering, stirring, and drinking beer. And boy do they make great leftovers.^[1]

The recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-meatball-poboys-recipe2/index.html

^[1] So much so that Karin asked me to double the recipe for next time just for the leftovers.