Meatball Fricassee Stew

8 servings Prep: 20 m Cook: 40 m Total: 1 h Intermediate
5.0/5 (1)
Meatball Fricassee Stew
A popular south Louisiana witticism holds that there are three ways one can become a Cajun: by blood, by marriage, and by the back door. In short, Great Food, Great Party, Great Times! Cajuns’ great love of food, flavor, culture and tradition are embedded deep in their roots and the marriage ceremonies. Hence here comes in the Texas Cajuns - Our author from Port Neches, Texas, born and raised in Texas with Grandparents, and some Uncles and Aunts and cousins from Louisiana. Same on his wife, Michelle’s side; Tod said ‘Momma cooked this hearty meatball fricassee regularly for our family with ground beef, dark roux, and the trinity. My Dad was born in Mermentau, Louisiana. They all made their way to Southeast Texas like so many Cajuns because of the oil business jobs. Huge Cajun influence in the author’s life growing up’. Our ‘Texas Cajuns’ are indeed connected by blood, by marriage, and by the back door.

Ingredients

8 servings
  • Meatballs
  • 2 pounds ground beef
  • 2 eggs
  • 1/2 yellow onion minced
  • 1 tbslp fresh garlic minced
  • 1/2 cup chopped green onion
  • 2 tsp Tony Chachere's or your favorite seasoning
  • 1/2 tsp black pepper
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp liquid smoke
  • Fricassee Stew Gravy
  • 1/2 cup dark roux
  • 1/2 yellow onion chopped
  • 1/2 green bell pepper chopped
  • 1 tsp garlic minced
  • 6 beef bouillon cubes
  • 5 cups water

Step-by-Step Instructions

  1. Meatballs - Mix the meatball ingredients (ground beef, eggs, minced yellow onion, garlic, green onion, Tony Chachere’s seasoning, black pepper, Worcestershire sauce, and liquid smoke) together well and form into meatballs. Add a small amount of oil in saucepan and pan fry over medium heat until brown and cooked throughout, about 15-20 minutes. Or bake in oven at 350 degrees until done - approximately 30 minutes.
  2. Stew - In a pot heat the dark roux over medium heat, add the chopped vegetables (yellow onion, bell pepper, and garlic) and sauté until onions are softened, about 5-8 minutes. Dissolve the bouillon cubes in the 5 cups of water, then add to the pot and mix thoroughly with the roux. Add the cooked meatballs to the mixture and bring to a boil. Reduce heat to low and simmer uncovered until a stew-like thickness is obtained, about 20-25 minutes. Serve over rice or mashed potatoes.

Common Problems and Solutions

Q: Why is my fricassee gravy too thin?

A: Make sure you're using a properly made dark roux as the base - it should be thick and rich. Let it simmer uncovered for the full 20-25 minutes to reduce and thicken. If it's still too thin, you can make a slurry with 1 tablespoon flour and 2 tablespoons water and whisk it in.

Q: Can I make the meatballs ahead of time?

A: Absolutely! Brown or bake the meatballs, let them cool, and refrigerate for up to 2 days. When ready to serve, make the fricassee gravy and add the cold meatballs - they'll heat through as the gravy simmers.

Q: My roux seems too dark/burnt tasting - what happened?

A: Dark roux requires careful attention and medium heat. If it smells burnt or tastes bitter, you'll need to start over. Stir constantly and don't let it go beyond a deep chocolate brown color.

Tips and Techniques

If you don’t have prepared dark roux on hand, you can make it by cooking equal parts oil and flour over medium heat, stirring constantly, until it reaches a deep chocolate brown color - this takes about 30-45 minutes. For deeper flavor, brown the meatballs well before adding them to the fricassee gravy.

Ingredient Substitutions

  • ground beef: ground pork, ground turkey, or a mix of beef and pork
  • dark roux: lighter brown roux
  • beef bouillon cubes: beef broth or stock
  • Tony Chachere's seasoning: Cajun seasoning blend or Creole seasoning

Equipment Needed

  • Large mixing bowl
  • Heavy-bottomed pot or Dutch oven
  • Skillet for browning meatballs (if pan-frying)
  • Wooden spoon or whisk

Historical Context

Fricassee is a classic Cajun cooking method where meat is browned then simmered in a roux-based gravy, derived from French culinary traditions but adapted with Louisiana ingredients and the holy trinity. This meatball version is a Texas Cajun adaptation that shows how Cajun families who migrated for oil industry jobs maintained their food traditions.