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.
3 tablespoons oil
1/4 cup all-purpose flour
1 cup onion, chopped
1 cup celery, chopped
3 cloves garlic, pressed
4 cups beef stock
1 1/2 pounds ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic granules
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, or more
2 cups potatoes, peeled and diced
2 cups carrots, sliced
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.
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.
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.
Ground venison or chicken may be substituted for ground beef.
Keywords: Cajun meatball stew