Chef John Folse's Tailgaters Creole Boulette Po-Boy

Prep Time: 1 1/2 hours
Yields: 4 servings

1 lb ground chuck
1 lb ground pork
1/4 cup olive oil
1/2 cup diced onion
1/2 cup diced celery
1/4 cup sliced green onion
1/4 cup diced green bell peppers
1/4 cup diced red bell peppers
1/4 cup sliced garlic
1/4 cup chopped parsley
2 eggs
1/2 cup seasoned breadcrumbs
2 tbsp fresh chopped basil
salt and black pepper to taste
4 cups flavored tomato sauce
4 loaves french bread, cut lengthwise in half

In a large mixing bowl, combine ground chuck, pork, onions, celery, green onions, bell peppers, garlic and parsley. Using your hands, mix ingredients until all seasonings are well blended. Add eggs, breadcrumbs, basil, and salt and black pepper. Mix well and form small boulettes. In a large Dutch oven or skillet, heat olive oil over medium-high heat. Place boulettes in oil and cook in batches until golden brown. Drain well on paper towels. After all boulettes are cooked, pour sauce in Dutch oven and cook for 15 minutes or until thoroughly heated, stirring often. Spoon boulette mixture evenly into bread. you may want to top mixture with slices of provolone or your favorite cheese.