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.