For the Most Tender Meatballs, Start with a Saltine Panade | America’s Test Kitchen
Bring the rich, soul-warming flavors of Louisiana country cooking to your kitchen with Cajun Meatball Fricassee (also known as Cajun Meatball Stew). Lidey Heuck shows Bridget Lancaster how to make fork-tender beef meatballs, using saltines in place of bread crumbs for the panade, and how to build a bold flavorful gravy full of Cajun seasonings. Serve this over white rice, and top it with scallions and your favorite Louisiana hot sauce for a complete meal.
Cajun Meatball Fricassee Recipe:
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This is easiest the recipe for meatballs that I have encountered! And the fricassee looks amazing! Thank you!
NICE recipe 👍TY Bridget looks FAB.
Come on, you gotta take off that wedding band before mixing those meatballs
Looks delicious!
Bridget’s been working out!
Noooooooooo. Don't tell me to buy a seasoning mix. Teach me how to make it! Argh!
Meatball stew is a fav. I add potatoes and carrots. You can take canned biscuits and pinch a biscuit in thirds and put in simmering stew. Pop the lid on and let them cook 15 mins.
You can't swing your arms around ? Lol. I love ATK
Wow, what a fantastic recipe. Love when ATK does Cajun food, the best! I’ve made this before and they are fantastic.