1. Meat Pies:. 2. Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly. 3. Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each. 4. Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl. 5. Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl. 6. Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl. 7. Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly. 8. Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper. 9. Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours. 10. Make the Sauce:. 11. Heat the olive oil in a saucepan over medium-high heat. 12. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. 13. Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes. 14. Add the tomatoes, tomato paste, and 1/4 cup water. 15. Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes. 16. Add the parsely and cilantro, and season with salt and pepper. 17. Keep warm while you finish the meat pies. 18. Finish the Meat Pies:. 19. Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side. 20. Using a slotted spatula, transfer to paper towels to drain. 21. Serve hot with the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
