Directions:
- In a bowl combine veal, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg, and 1/4 cup of the bread crumbs and mix quickly but thoroughly to combine. Form into meatballs the size of a large walnut, about 2 tablespoons each in size.
- Beat the remaining egg with 2 tablespoons of water and 1 teaspoon of the Essence in a shallow bowl. Combine the flour and 1 teaspoon of the remaining Essence in a shallow bowl. Combine the bread crumbs with the remaining teaspoon of Essence in a shallow bowl.
- Dip each ball first into the seasoned flour, then into the egg wash, and finally into the bread crumbs. Flatten the balls slightly to form a patty and place on a waxed paper-covered baking sheet. Cover tightly with plastic wrap and refrigerate until ready to cook.
- In a large saute pan, add enough oil to come 1/2-inch up the side of the pan. Heat the oil to 350 degrees F. Fry the meat pies in the oil in batches until deep golden brown and cooked through, about 3 or 4 minutes each side, turning as they cook. Drain on paper towels and repeat with the remaining meat pies. Serve hot with Spicy Portuguese sauce.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993
- Spicy Portuguese Sauce for Portuguese Meat Pies:
- In a saucepan, heat olive oil and saute onion and garlic until soft and fragrant, about 4 minutes. Add crushed red pepper, anchovy fillets, and olives and cook for 2 minutes. Add tomato paste, tomatoes, and water and stir well to combine. Simmer uncovered for 20 minutes, until flavors have blended and sauce is thickened. Add parsley and cilantro, and season with salt and pepper, to taste, and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.19 Kcal (269 kJ) | ||
| Calories from fat | 26.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 25.92mg | 9% | |
| Sodium | 582.58mg | 24% | |
| Potassium | 113.47mg | 2% | |
| Total Carbs | 4.81g | 2% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 162.68 Kcal (681 kJ) | ||
| Calories from fat | 66.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 4% | |
|---|---|---|---|
| Cholesterol | 65.7mg | 9% | |
| Sodium | 1476.48mg | 24% | |
| Potassium | 287.57mg | 2% | |
| Total Carbs | 12.2g | 2% | |
| Sugars | 1.32g | 2% | |
| Dietary Fiber | 1.86g | 3% | |
| Protein | 12.15g | 10% | |
| Vitamin C | 3.6mg | 2% | |
| Iron | 1.8mg | 4% | |
| Calcium | 49.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Herb Rubbed Sirloin Tip Roast
Paprika, Kosher salt, Garlic powder, Ground black pepper and 6 more..
Also Try
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Emeril Lagasse's Creole Olive Salad
Pitted brine-cured black olives, sliced (such as nicoise) and 7 more.. -
-
Emeril Lagasse's Potato, Onion & Roquefort Soup
Unsalted butter, Yellow onions, thinly sliced and 13 more.. -
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
