- 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
- Essence, recipe follows
- 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.