• Tommy Centola

Meatball PoBoy

Here is my favorite non-seafood PoBoy. My favorite variation of this is the Italian Combo, meatballs and Italian sausage ate R&O's in Metairie. I think I'll head there next time I'm in town.


1 pound ground chuck

1 pound ground pork

1/3 cup Italian breadcrumbs

2 tablespoons minced parsley

2 teaspoons granulated onion

3 cloves garlic, finely minced

1 to 2 tablespoons half & half

1/4 cup finely grated Parmesan cheese

Creole seasoning and cayenne pepper to taste

1 quart of your favorite pasta or marinara sauce

4 8-inch loaves of French bread, halved partially through and lightly toasted

Sliced provolone cheese

Mayonnaise, shredded lettuce for serving (optional)


Preheat oven to 375℉.


Gently shred chuck over a rimmed baking sheet; gently shred ground pork on top of it. Mixbreadcrumbs with parsley, granulated onion and garlic. Add enough half & half to make a loose paste; distribute evenly over meat mixture. Sprinkle cheese, Creole seasoning and cayenne over mixture.Gently combine and shape into golf ball-sized meatballs and place on a baking sheet. Bake until browned, about 20 minutes.


Meanwhile, bring pasta sauce to a simmer in a saucepan. when meatballs are done, gently transfer to sauce, partially cover and simmer for 30 more minutes.


Divide meatballs among French bread and label sauce over. Top with provolone and place under a broiler briefly to melt the cheese. Garnish with mayo and lettuce, if desired.

Serve hot.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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