First of all, HAPPY THANKSGIVING!
I hope you all have a wonderful and delicious day :)
There is so much to be grateful for and I love having a holiday that focuses in on gratitude. I feel like I am most happy in life when I am counting my blessings. I have so much to be grateful for. And as I type out this post right now, I am overwhelmingly grateful for you, my amazing readers. This blog has really pushed me to be creative, think outside my cooking box, and has allowed me to develop some amazing connections with you. I appreciate your comments and that you take the time out of your day to stop by and to cook up some recipes. So, I just wanted to say Thank you!
Today’s recipe comes from my neighbors. This has been one of their absolute favorite meals for forever. When I heard that garlic happened to be the star, I knew I had to give it a try! They rave about it all the time, I felt it was high time I gave them a whirl for myself! I am not sure why they are called po’boy or where the name actually originated, but I can attest- they are incredible!
A clove of garlic stuffed into each meatball. I know what you are thinking- woah there. That is A LOT of garlic. True. BUT- it is cooked and really adds such an amazing flavor to these meatballs. In fact, they are probably the most flavorful meatball I have ever had!
These sandwiches are absolutely mouthwatering delicious. If you love garlic, then you are going to LOVE this recipe! The combo of bread, meatballs, onions, gravy and provolone cheese is perfection!
- ¾ lb. ground beef
- ¾ lb. ground pork
- ½ cup chopped onion
- ½ teaspoon garlic
- ¼ cup chopped green onion, the green part only
- 1 egg
- ¼ cup bread crumbs
- 1 T. worcestershire
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
- 16 to 18 small garlic cloves, peeled
- ½ cup flour
- 1 teaspoon Creole seasoning
- ½ teaspoon cayenne pepper
- remaining flour mixture
- 2 thinly sliced onions
- 3 cups beef broth
- Provolone cheese
- In large mixing bowl, combine all Meatball mixture ingredients except garlic cloves. Mix well and form into 16 to 18 meatballs.
- In a medium bowl, combine flour mixture ingredients.
- Insert one garlic clove into the middle of each meatball and roll meatball in flour mixture, saving remaining flour mixture to use for gravy.
- In large skillet, heat ¼ cup oil and brown meatballs, cooking until completely cooked through. Remove meatballs from skillet and add the sliced onions and saute until tender. Add remaining flour mixture. Add 3 cups beef broth and stir until it begins to thicken. Return meatballs to skillet and reduce heat and cook uncovered for about 1 hour stiring and basting every 15 minutes.
- Serve in a Bolillios roll, (the one that look like a football). Slice the middle open creating a pocket. Stuff with meatballs and gravy and provolone cheese.