Serves 4
105 min
Cajun Meatball Fricassee
Recipe GLPRbb1904fce5fa13
Tender, herb-seasoned meatballs nestled in a rich, dark Cajun roux-based sauce with sautéed aromatics and bacon. This Louisiana-inspired fricassee combines roasted meatballs with a deeply flavored broth thickened to creamy perfection and served over white rice.
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Ingredients
22 Square saltine crackers
1 cup Milk
3 tablespoons Worcestershire sauce
2 pounds Ground beef (85% lean)
2 ounces Parmesan cheese, grated
1½ tablespoons Tony Chachere's Original Creole Seasoning
1½ teaspoons Dried thyme
1 teaspoon Black pepper
⅓ cup Vegetable oil
⅓ cup All-purpose flour
1 Yellow onion, chopped
1 Green bell pepper, stemmed, seeded, and chopped
1 Celery rib, chopped
2 slices Bacon, cut into ½-inch pieces
6 Scallions, white and green parts separated and sliced thin
3 Garlic cloves, minced
4 cups Chicken broth
Cooked white rice, for serving
Directions
Adjust oven rack to upper-middle position and preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil, place a wire rack on top, and lightly spray the rack with vegetable oil spray.
Place saltines in a large resealable plastic bag, seal it, and crush the crackers finely with a rolling pin. Whisk together the crushed saltines, milk, and 2 tablespoons Worcestershire sauce in a large bowl. Let the mixture rest for 5 minutes to allow the saltines to soften completely. Whisk until a smooth paste forms, then add the ground beef, Parmesan cheese, 1 tablespoon Creole seasoning, dried thyme, and black pepper. Mix gently with your hands until all ingredients are evenly combined.
Portion the mixture into approximately 24 scant ¼-cup portions. Dampen your hands slightly and roll each portion into a smooth meatball. Space the meatballs evenly on the prepared wire rack. Roast until the tops are lightly browned, about 25 minutes.
While the meatballs roast, heat the vegetable oil in a large Dutch oven over medium-high heat until it just begins to smoke. Stir in the flour with a rubber spatula and cook, stirring constantly, until the mixture reaches the color of peanut butter, 2 to 5 minutes. Reduce heat to medium and continue cooking, stirring constantly, until the roux darkens to a milk chocolate color, 5 to 10 minutes longer.
Stir the chopped onion, green bell pepper, celery, and bacon pieces into the roux. Cook until the vegetables soften, 7 to 10 minutes. Add the sliced scallion whites, minced garlic, and ½ teaspoon Creole seasoning, and cook until fragrant, about 1 minute. Whisk in the chicken broth and remaining 1 tablespoon Worcestershire sauce until fully combined. Bring to a boil over medium-high heat.
Carefully add the roasted meatballs to the sauce. Reduce heat to low, cover, and simmer until flavors meld together, about 20 minutes. Uncover the pot, increase heat to medium-high, and cook uncovered until the sauce thickens to the consistency of heavy cream, 8 to 12 minutes longer. Serve over cooked white rice and garnish with the sliced scallion greens.
