Cajun Meatball Fricassee

The finished dish looks just like the Rice and Gravy I just posted, only, it’s full of yummy little meatballs.  Chris has been asking for this for some time now, so, since I was in a gravy-making mood, went ahead and made it.  I figured it be great leftovers for his lunch.

Meatball ingredients.

Meatball ingredients.

  • 1 pound ground beef
  • 1 bound ground pork
  • 1/2 small onion, minced fine
  • 1/2 small bell pepper, minced fine
  • 2 eggs
  • 1/2 cup breadcrumbs
  • cajun seasoning, to taste
  • 1/2 teaspoon salt (more if you don’t use the seasoning)
  • oil, for browning
  • 2 cups beef stock
Getting a good sear.

Getting a good sear.

In a large bowl, combine the meats, vegetables, eggs, breadcrumbs, and seasonings.  Mix well with hands, and portion out into little meatballs, setting them on a plate or tray.  Heat up your good cast iron, add a little oil to cover the bottom (2 to 3 tablespoons).  When the oil shimmers, it should be hot enough to get a good sear.  Place the meatballs in to brown, don’t crowd too much.  Sear the meatballs on medium till a good brown has been achieved.  I usually find that the meatballs get turned on 3 sides, sometimes, my meatballs end up looking more like little triangles than balls.

Browning the onions.

Browning the onions.

As the meatballs become browned, transfer them to a plate.  They do not need to be cooked all the way through, as they will finish cooking in the gravy.

When all the meatballs are seared, I added the other half of the small onion (not listed in ingredients above), and sauted those for about 10 minutes.  Added a few tablespoons of flour, and stirr real well.  Slowly added the beef stock.  You may want to use a whisk to reduce the lumps.  And, voila.  Return to a simmer, add the meatballs, and let simmer for 30 minutes.

Taste for salt and pepper

Meatballs in brown gravy.

Meatballs in brown gravy.

Okay, I have to say, that after making Rice and Gravy, and then the Meatballs in Gravy in the same day….use a really good beef stock/broth.  For the first batch of Rice and Gravy, I just used water, neither stock nor broth.    For the two batches of Meatballs in Gravy, I used beef stock for each.  What a difference!   So delicious!

Buen Provecho!

By the way, the addition of the onion after browning the meatballs, added a lotta, lotta flavor to the pot!  No Lipton’s Onion Soup Mix here!

And, yes, it was delicious!  Our guest couldn’t stop eating the meatballs, and I couldn’t stop eating the gravy!

Leftover update: These meatballs were delicious!  The next day at work, I started thinking about them right after lunch.  By the time I got home, I knew that these would be  great in some good french bread.  The best kind for poboy’s is crispy on the outside, fluffy soft on the inside.  I heated up the meatballs, put some mayo on the bread, and placed the meatballs inside, adding a little extra gravy to get soaked into the bread.  I even put a slice of muenster cheese on mine, and slipped it back into the oven to melt a little.

Phenomenal.  Very satisfying.

Too bad that there aren’t hardly any to put in the freezer.  Might have to make a double batch next time, ’cause, there will be a next time!

2 thoughts on “Cajun Meatball Fricassee

  1. One of my favorite things as leftovers from meatball stew is meatballs on a slice of white bread covered in gravy- open faced sandwich style. So amazing.

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