John Folse's Favorite Po'Boy

Main Course

Recipe courtesy of Chef John Folse

Serves 10

  • 1 pound ground beef 
  • 1 pound ground pork into a large bowl
  • 6 eggs, lightly beaten 
  • 1/2 cup minced onions and 
  • 1/2 cup minced celery.
  • 1/4 cup minced garlic
  • 1/2 cup grated Parmesan Cheese plus more for serving 
  • 1 cup seasoned Italian bread crumbs
  • salt, pepper, and granulated garlic
  • 1/4 cup minced basil
  • 20 1/2 inch cubes Pepper Jack cheese
  • Your favorite tomato sauce
  • 10 hot French rolls

John Folse's Sicilian Meatball Po'boy

Click image to enlarge



Gently combine beef and pork in a large mixing bowl. Gently fold in eggs, onion, celery, garlic, Parmesan, bread crumbs, salt, pepper, and granulated garlic to taste, and minced basil. Form into 20 meatballs, and use your finger to punch a hole into the middle of each meatball. Add add a piece of cubed cheese to each meatball and seal to enclose the cheese.

Place the raw meatballs into a pot of your favorite tomato sauce and simmer the meatballs in the gravy for 45 minutes, gently stirring as not to break the meatballs. Serve two meatballs with gravy on a hot French roll topped with grated Parmesan Cheese.


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