Garlic Meatball Poboys Recipes

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GARLIC LOVER'S MEATBALLS AND SAUCE



Garlic Lover's Meatballs and Sauce image

This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. -Toni Holcomb, Rogersville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 21

2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan or Romano cheese
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons olive oil
SAUCE:
1 tablespoon olive oil
2 to 3 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes in puree
2 to 3 cups water, divided
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup minced fresh parsley
1/4 cup grated Parmesan or Romano cheese
1 tablespoon dried basil
2 teaspoons sugar
1/4 teaspoon pepper
Additional grated cheese and minced parsley, optional

Steps:

  • In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

Nutrition Facts :

GARLIC-STUFFED ROAST BEEF FOR PO'BOYS



Garlic-Stuffed Roast Beef for Po'boys image

Provided by Food Network

Time 11h30m

Yield beef for about 10 po'boys

Number Of Ingredients 6

16 ounces peeled California garlic
5 pounds choice rump roast
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 quart water
Serving suggestion: Leidenheimer French Bread (or any French bread), cut into 6-inch or 10-inch rolls, split and toasted; mayonnaise, lettuce, dill pickle and tomato slices for dressing the sandwiches

Steps:

  • Preheat the oven to 350 degrees F.
  • Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
  • Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
  • The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.

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