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Comforting Cajun Meatball Stew

white plate of 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.

Scale

Ingredients

Roux and Gravy

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

Meatballs

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

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.

Keywords: Cajun meatball stew

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