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Garlic Meatball Po' Boys

  • Yield: 4 servings


  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 1/2 quarts beef broth
  • 1 pound ground beef
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan
  • 1 tablespoon chopped fresh oregano leaves
  • 1/4 cup finely chopped onions
  • Salt and freshly ground black pepper
  • Pinch cayenne
  • 6 garlic cloves, halved
  • 1/2 cup all-purpose flour
  • Emeril's Original Essence
  • 3 tablespoons vegetable oil
  • 1 tablespoon chopped fresh parsley leaves
  • 2 teaspoons chopped fresh oregano leaves
  • 1 long loaf French bread
  • 3 tablespoons creole mustard
  • 3 tablespoons mayonnaise
  • 3 slices provolone


  • Heat a medium saute pan over medium heat. Add the oil and flour and stir together to make a roux. Cook slowly until the mixture turns a deep peanut butter color. Whisk in the beef broth and bring to a simmer. Simmer for 10 minutes.
  • In a mixing bowl, combine the beef, egg, bread crumbs, Parmesan, oregano and minced onions together. If mixture is too wet, add a little more bread crumbs. If mixture is too dry, add a tablespoon of water. Season the mixture with salt, pepper, and cayenne.
  • Mix well with your hands and form small meatballs. Insert half of a clove of garlic in the center of each and pinch the beef around it.
  • Combine the flour and Essence in a shallow plate. Roll the meatballs evenly in the flour mixture. Reserve any excess flour.
  • In a large skillet, heat the oil. When the oil is hot, add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and place in the gravy and simmer for 5 minutes. Stir in the parsley and oregano and season, to taste, with salt and pepper.
  • Slice open the French bread. Spread with mayonnaise and mustard. Place provolone slices on the bread. Transfer the meatballs and gravy to the roll and serve with potato chips.

Recipe Details