Meatball Fricasse’ (Meatball Stew)

There’s no mistaken that one of the most popular meals loved by all, is a good, rich, Meatball Fricasse’. The reason I pointed out “loved by all”, is that most people that attend a get-together where this is the main course, usually, all eat meatballs so there is usually no waste. The most common Meatball of course, is beef, however, meatballs can be created from beef, pork, turkey, chicken, deer, wild hog, or a mixture of any or all of these together, even fish, garfish balls, choupic balls , etc. The Creole Sauce Boss prefers extra large pork meatballs with the trinity, (onion, bell pepper, garlic) actually ground with the meat to make the meatballs, I prefer mine juicy!! Of course your meatballs must also be seasoned to your liking, I prefer mine spicy with a little kick. Careful, because this meal contains no bone, you may tend to overeat because the flavor is outrageous. Now, let’s get down to business.

Ingredients:

  1. 4 lbs ground Boston Butt
  2. 2 large onions, 1 to ground with pork & other for gravy.
  3. 2 large bell peppers, 1 to ground with pork & other for gravy.
  4. 2 cloves garlic, 1 to ground with pork & other for gravy.
  5. 1 bunch onion tops
  6. 1 bunch parsley
  7. 1 pint roux
  8. 1-2 oz of browning sauce, add until your desired color of gravy.
  9. Note: your favorite peppers or seasoning can be added to your liking, such as jalapeños & celery.

To feed 7-10 people:

  1. Create seasoned meatballs to your desired size with 3 lbs of pork after seasoning ground meat to desired taste; retain 1 pound of ground pork to cook loosely in gravy later.
  2. Arrange meatballs in pan to bake shortly in oven or if the pot you are using can fit all meatballs without stacking on each other.
  3. Bake at 450 degrees until meatballs half cooked. (It is fine to leave meatballs raw to drop in gravy later if you prefer but sometimes they will break apart while stirring.
  4. On the stove, sauté onion, bell pepper & garlic until golden brown, then add 1/2 gallon of water & cook on high heat until water starts to boil heavy. I usually add browning sauce at this time, making water dark.
  5. Once water starts to boil heavy, add entire pint of roux & stir until dissolved completely. Once roux dissolved, add loose seasoned ground pork into pot & drop heat to medium, cook roux approximately 45 min, stirring often.
  6. After roux has cooked 45 min, turn heat to high again & add all contents of meatballs, including stock juice that baked out of meatballs. Remember, meatballs are just half cooked so once gravy starts to boil heavy on high heat, drop heat to medium low & cook another 45 min. Taste gravy at 20 min to make sure seasoning level is to your liking, usually a little more salt is needed.
  7. After cooking 45 min, remove from heat & add chopped onion tops & parsley, let sit 15 min before serving over cooked rice.

Note: You have now created a real Creole Fricasse’ that has a 50 weight gravy that will be sticky & delicious. Have you a slice of bread to wipe your face with while you are enjoying.

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