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1
Heat a medium saute pan over medium heat.
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2
Add the oil and flour and stir together to make a roux.
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3
Cook slowly until the mixture turns a deep peanut butter color.
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4
Whisk in the beef broth and bring to a simmer.
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5
Simmer for 10 minutes.
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6
In a mixing bowl, combine the beef, egg, bread crumbs, Parmesan, oregano and minced onions together.
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7
If mixture is too wet, add a little more bread crumbs.
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8
If mixture is too dry, add a tablespoon of water.
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9
Season the mixture with salt, pepper, and cayenne.
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10
Mix well with your hands and form small meatballs.
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11
Insert half of a clove of garlic in the center of each and pinch the beef around it.
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12
Combine the flour and Essence in a shallow plate.
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13
Roll the meatballs evenly in the flour mixture.
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14
Reserve any excess flour.
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15
In a large skillet, heat the oil.
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16
When the oil is hot, add the meatballs and brown evenly, using a spoon to turn them.
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17
Remove the meatballs from the pan and place in the gravy and simmer for 5 minutes.
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18
Stir in the parsley and oregano and season, to taste, with salt and pepper.
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19
Slice open the French bread.
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20
Spread with mayonnaise and mustard.
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21
Place provolone slices on the bread.
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22
Transfer the meatballs and gravy to the roll and serve with potato chips.
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23
2 1/2 tablespoons paprika
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24
2 tablespoons salt
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25
2 tablespoons garlic powder
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26
1 tablespoon black pepper
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27
1 tablespoon onion powder
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28
1 tablespoon cayenne pepper
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29
1 tablespoon dried oregano
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30
1 tablespoon dried thyme
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31
Combine all ingredients thoroughly.
