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Stuffed Meatball Hoagies (Emeril Lagasse) Recipe

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Stuffed Meatball Hoagies (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
478
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.
  2. Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
  3. Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F.
  4. Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
  5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  6. 2 1/2 tablespoons paprika
  7. 2 tablespoons salt
  8. 2 tablespoons garlic powder
  9. 1 tablespoon black pepper
  10. 1 tablespoon onion powder
  11. 1 tablespoon cayenne pepper
  12. 1 tablespoon dried oregano
  13. 1 tablespoon dried thyme
  14. Combine all ingredients thoroughly.
  15. Yield: 2/3 cup
  16. Prep Time: 10 minutes
  17. Cook Time: none
  18. Ease of preparation: easy
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  20. Published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.43 Kcal (2003 kJ)
Calories from fat 204.73 Kcal
% Daily Value*
Total Fat 22.75g 35%
Cholesterol 133.6mg 45%
Sodium 1081.83mg 45%
Potassium 3281.95mg 70%
Total Carbs 25.19g 8%
Sugars 15.47g 62%
Dietary Fiber 6.62g 26%
Protein 51.84g 104%
Vitamin C 149.5mg 249%
Iron 7.8mg 43%
Calcium 704mg 70%
Amount Per 100 g
Calories 67.65 Kcal (283 kJ)
Calories from fat 28.95 Kcal
% Daily Value*
Total Fat 3.22g 35%
Cholesterol 18.89mg 45%
Sodium 152.97mg 45%
Potassium 464.07mg 70%
Total Carbs 3.56g 8%
Sugars 2.19g 62%
Dietary Fiber 0.94g 26%
Protein 7.33g 104%
Vitamin C 21.1mg 249%
Iron 1.1mg 43%
Calcium 99.5mg 70%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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