Cajun Meatball Fricassée Recipe

If you’re looking for a dish that will taste like it’s from your Cajun grandma’s Sunday dinner table, then look no further. This recipe for Meatball Fricassée from Acadiana Table is a perfect, classically cajun recipe that is as delicious as it is relatively simple to master. Meatball Fricassée is a classic Roux-based recipe that is sure to please even the pickiest of eaters. The combination of dark roux, chicken stock, ground pork, short rib, and beef chuck create a delicious and hearty meal that is perfect for any night of the week. So if you’re looking for a new way to spice up your dinner routine, give this recipe a try.

While there are many ways to make a classic Roux-based recipe, this Meatball Fricassée recipe is one of the best, as it makes excellent use of dark roux. A Roux is a mixture of flour and fat (usually butter) that is used to thicken soups and sauces. This recipe uses a store-bought dark roux, but your dish will always be benefitted from making your own.


  • 2 pounds of ground beef chuck (80/20 fat content)
  • 2 pounds of ground pork
  • 1 pound of ground short rib
  • 6 large eggs
  • 1 cup of whole milk
  • 4 tablespoons of dark roux
  • 4 cups of chicken stock
  • 1 cup of Parmesan cheese
  • 2 green bell peppers, diced
  • 4 large yellow onions, diced
  • 1 cup of diced green onion tops
  • ¼ cup of minced garlic
  • 2 cups of diced celery
  • 2 tablespoons of chopped fresh rosemary
  • ¼ cup of chopped flat-leaf parsley
  • 1 tablespoon of dried thyme
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried oregano
  • 8 cups of cooked Louisiana long-grain white rice
  • 6 slices of white sandwich bread
  • 1 cup of crumbled Ritz crackers
  • 1 tablespoon of cayenne pepper
  • 4 tablespoons of olive oil, divided
  • 2 tablespoons of Worcestershire sauce
  • 2 dashes of Tabasco hot sauce
  • 1 tablespoon of white pepper
  • 3 tablespoons of kosher salt
  • 3 tablespoons offreshly ground black pepper


  1. You’ll want to begin this delicious cajun recipe by preheating your oven to 400ºF. Then, take your white sandwich bread and remove the outer crusts, placing the crustless slices into a large mixing bowl. Pour your whole milk over the bread and crack the eggs into the mixture as well. Add in your Worcestershire sauce and the cheese. Then, with your hands, break up the bread pieces, combine it all together, and leave the mixture to soak.
  2. Take a large skillet and place it on the stove over medium-high heat. Add 2 tablespoons of olive oil and sauté the cajun cooking “holy trinity,” that is – onions, bell pepper, and celery. Only sauté the ingredients until they’re tender, and then add your garlic, parsley, and herbs. Continue to cook until your onions begin to brown (about 8 minutes). Once they begin to brown, remove the skillet from the heat and let it cool.
  3. In another large mixing bowl, add in all your meat and break them into small pieces. Mix all the meat together evenly, and then combine the meat with the egg and break the mixture. Add in your vegetables and herb mixture next, and combine it all together. Add your ritz cracker crumbs along with the spices and a few dashes of Tabasco, and then form the mixture into golf-ball sized meatballs of a uniform size.
  4. Take a large cast-iron pot with a heavy lid, and heat it over medium-high heat. Add in your remaining olive oil, and then once the oil reaches the smoking point, add the meatballs in batches, browning them on all sides.
  5. On a large sheet tray that’s lined with aluminum foil, line up all of your meatballs, and insert them into the oven, allowing them to bake for 45 minutes. Once done, remove them from the oven and keep them warm.
  6. As the meatballs are baking, you’ll make the gravy by adding your holy trinity to the pot and browning the celery, bell pepper, and onions. Brown them for 5 minutes, add your dark roux to the pot, and pour in your chicken stock. Stir all of the vegetables until the roux is completely melted into the stock, and the contents of the pot are thickened.
  7. Lower the heat of the stove burner to a simmer and add your baked meatballs to the gravy. Cover the pot, and allow it to cook for an hour.
  8. When you’re ready to serve, you’ll ladle your meatballs and gravy over a mound of white rice and garnish withgreen onion tops. Serve alongside warmed French Bread, and enjoy!

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