Murphy, Sam & Jodi

Murphy, Sam & Jodi

Murphy Sam and Jodi is a fun way to start the day. Murphy and Jodi are married, Sam is the guy that stirs things up. It's real life, it's fun,...Full Bio


Sam’s Meatball Sandwich Pressed Sub


1 1/2 pounds ground beef (or you can do half beef and half ground pork)

1/2 cup finely chopped yellow onion

1/2 teaspoon finely chopped garlic

1 large egg

1/4 cup bread crumbs

1 tablespoon Worcestershire sauce

1 1/2 teaspoons Creole seasoning

1/4 cup bleached all-purpose flour

1 teaspoon Creole seasoning

1/4 cup vegetable oil

2 cups thinly sliced yellow onions

1 (12-ounce) bottle dark/amber beer

1 cup water


In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, egg, bread crumbs, Worcestershire, and 1½ teaspoons Creole seasoning. Mix well with your hands and form into meatballs the size of a golf ball or a little larger.

Combine the flour and 1 teaspoon 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. 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.

***This makes a brown gravy. If I want red gravy, I add a jar of basic pasta sauce instead of the water.

Then I spooned the meatballs onto sub bread with some cheese on top and put in a sandwich press. YUM.

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