Quick Meatball Fricasse

Haynes

Mamou Meatballs for busy weekday dinner

¾ cup peanut oil

¾ cup all purpose flour

1 cup chopped onions

½ cup chopped celery

½ cup chopped bell pepper (sub carrot)

1 qt chicken stock

1 qt beef stock

2 Twelve ounce bags of frozen meatballs

Sliced green onion to garnish

Rice, pasta, or mashed potatoes / other to serve.

French bread or sturdy Artisan bread.

Tabasco

Heat the oil in large heavy pot. Add the flour and stir constantly until you get a dark brown roux. Add the onion, celery and bell peppers. Stir and cook for five minutes.

Add the stock, and stir. Bring to a boil, lower heat to avoid splatters. Add the meatballs, stir gently to avoid breaking the meatballs. Bring to a low boil and lower the heat for a strong simmer. Skim any grease that might appear on top the pot as you continue to cook for 15 minutes.

Serve over rice / pasta / potatoes / other, garnished with the sliced green onion.

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