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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.