Po Pos Meatballs Recipes

Steps:

• In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately.
• Combine all ingredients thoroughly.

Steps:

• In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.

Steps:

• Combine first 8 ingredients (except additional 1 tbsp soy sauce) in mixing bowl and mix well with hands. Add vegetable oil to frying pan, about 1 inch deep. Heat until almost smoking. (Note: consider cooking meatballs directly in Dutch oven instead of using a separate frying pan.) Form meatballs, about the size of a golf ball. (Note: use a small bowl of water to keep hands moist. Reserve water to add to pot later.) Place in hot oil. Cook until golden brown on both sides. (Note: meatballs do not need to be cooked all the way through. Meatballs can be medium rare, with some soft give when you squeeze them.) If using frying pan, pour off oil, reserving brown bits. If using Dutch oven, pour off oil and keep browned bits in the pot. Rinse and squeeze out preserved vegetable. Chop roughly. Place preserved vegetable in the bottom of Dutch oven. Add browned bits from frying pan, if using. Place meatballs on top. Add ginger and sugar to pot. Pour reserved water over meatballs, plus an additional 1/2 cup or so. (Note: recipe can be prepared a couple of hours ahead until this point.) Add 1 tbsp soy sauce. Heat water to boil and simmer for 30 minutes to 1 hour. Taste for sugar and add more if necessary. Additional Notes: If halving the recipe, still use 1 egg. If omitting bread crumbs, use less water. When mixing, meatball mixture should approximate the texture of the meatballs - add more water if needed to make it moist.