A satisfying Cajun-Style Meatball Stew of moist and tender, meaty meatballs cooked in a dark, rich gravy surrounded by diced carrots and potatoes. Serve them over rice, and this meal will meet all of the criteria of classic southern comfort food.
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Like most farm families in south Louisiana, we grew our own beef and enjoyed a regular helping of rice and gravy made with beef. So what can a Mama do to feed her hungry family when the freezer is full of ground meat? She found a way to make a tasty stew using the abundance from the last butchering.
This is one of my favorite comfort foods. It meets all the criteria for satisfying hunger with endearing thoughts of Mama's cooking.
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What goes into Cajun meatball stew?
- roux - made with oil and flour (see A Roux Lesson to make a perfect roux)
- beef broth
- meatballs - ground chuck, seasoning, eggs, parsley, and bread crumbs
- carrots - fresh and sliced thin
- potatoes - peeled and cubed
How to make Cajun meatball stew
Since it's a CAJUN Meatball Stew, you may have guessed that "first, we make a roux!" Well, you're right, but this time we'll make a smaller one than we would for a gumbo. For more instructions, you can go to A Roux Lesson, where I explain just how easy browning flour in oil is.
After cooking some onions, celery, and garlic in the roux, we pour in some beef stock and let this simmer while making the meatballs.
Now, we add the meatballs to the gravy and simmer some more.
Then we add some carrots and potatoes. What more does a beef stew need?
Looks comforting, doesn't it?
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Comforting Cajun Meatball Stew
A satisfying Cajun-Style Meatball Stew of moist and tender, meaty meatballs cooked in a dark, rich gravy surrounded by diced carrots and potatoes. Serve them over rice, and this meal will meet all of the criteria of classic southern comfort food.
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Ingredients
Roux and Gravy
3 tablespoons oil
¼ cup all-purpose flour
1 cup onion, chopped
1 cup celery, chopped
3 cloves garlic, pressed
4 cups beef stock
Meatballs
1 ½ pounds ground beef
½ teaspoon onion powder
½ teaspoon garlic granules
2 tablespoons chopped parsley
½ teaspoon salt
⅛ teaspoon cayenne pepper, or more
¾ cups breadcrumbs
1 whole egg
Carrots and Potatoes
2 cups potatoes, peeled and diced
2 cups carrots, sliced
Instructions
Roux and Gravy
Pour oil into large, heavy pot and heat then add flour and brown until it is the color of cocoa powder.
Add onions and celery and cook for 10 minutes then add garlic and stir for a minute.
Pour beef stock into the roux and simmer on medium-low heat for half an hour.
Meatballs
While the gravy is simmering, add all of the ingredients for the meatballs int a bowl and mix by hand then loosely form them into 2-inch meatballs, don't roll them, this makes a tender and moist meatball.
After gravy has simmered for 30 minutes add the meatballs and let them cook for 5 minutes then turn meatballs over.
Simmer for another 10 minutes.
Carrots and Potatoes
Add carrots and potatoes cooking them until they are tender, about 20 minutes.
Serve over a bed of hot cooked rice and garnish with fresh sliced green onions.
Notes
Ground venison or chicken may be substituted for ground beef.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 min Utes
- Category: Main Dishes
- Method: Stewing
- Cuisine: Cajun
Keywords: Cajun meatball stew
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A God wise enough to make me and the world I live in is wise enough to take care of me.
Philip Yancey
