Cajun Meatball Fricassee

Name: Cajun Meatball Fricassee
Yield: Serves 4 to 6
Cuisine: Creole & Cajun
Ingredients: 22 square, saltines; 1 cup, milk; 2 tablespoons, Worcestershire sauce; 2 pounds, 85 percent lean ground beef; 2 ounces, Parmesan cheese, grated (1 cup); 1 tablespoon, Tony Chachere's Original Creole Seasoning; 1 1/2 teaspoons, dried thyme; 1 teaspoon, pepper; 1/3 cup, vegetable oil; 1/3 cup, all-purpose flour; 1 , 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; 1/2 teaspoon, Tony Chachere's Original Creole Seasoning; 4 cups, chicken broth; 1 tablespoon, Worcestershire sauce; Cooked, white rice

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Appears in Cook's Country August/September 2020

Main Courses

Creole & Cajun

Beef

To power up your stew, start with a chocolate roux.

SERVES4 to 6

TIME1¾ hours

WHY THIS RECIPE WORKS

We were after tender, juicy, Cajun-spiced meatballs and a rich, boldly seasoned gravy with a balanced kick of heat. Using saltines in place of fresh bread in the meatballs got rid of some of the moisture, making the meatballs less gummy, wh...

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