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1
In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne.
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2
Mix well with your hands and form into 16 meatballs.
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3
Insert a garlic clove in the center of each meatball and pinch the meat around it.
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4
Combine the flour and Creole seasoning in a shallow plate.
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5
Roll the meatballs evenly in the flour mixture, tapping off any excess.
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6
Reserve any remaining flour.
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7
In a large skillet, heat the oil over medium heat.
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8
Add the meatballs and brown evenly, using a spoon to turn them.
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9
Remove the meatballs from the pan and set aside.
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10
With a wooden spoon, scrape the bottom of the pan to loosen any brown bits.
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11
Stir in the reserved seasoned flour.
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12
Stir constantly for 3 to 4 minutes to make a dark brown roux.
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13
Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne.
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14
Cook, stirring constantly, until the onions are slightly soft, about 2 minutes.
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15
Slowly pour in the beer and water and mix well.
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16
Bring to a boil and return the meatballs to the skillet.
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17
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.
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18
Remove from the heat and skim off any fat that has risen to the surface.
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19
Add the parsley.
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20
Cut the loaf of bread lengthwise in half.
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21
Spread one half with the mustard and the other half with the mayonnaise.
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22
Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese.
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23
Spoon the gravy over the meatballs.
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24
Top with the remaining bread half, cut into 6 equal portions, and serve immediately.
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25
Combine all ingredients thoroughly.
