Cajun Meatball Stew

Ingredients

Stew

• ¾ C vegetable oil
• 1 C all-purpose flour
• 2½ qt water or beef stock
• 3 C onions, finely chopped
• 1½ C bell peppers, finely chopped
• 1 C celery, finely chopped
• 4 garlic cloves, minced
• 1 tsp dark soy sauce

Meatballs

• 2 lbs ground chuck
• 2 large eggs
• ¼ C milk
• 1 tbs Worcestershire sauce
• ½ C fresh parsley, chopped
• ½ C plain breadcrumbs
• ¼ C green onion, chopped
• 1½ tsp salt
• 1½ tsp Cajun seasoning
• 1 tsp black pepper
• 1 tsp garlic powder

Directions

1. Make Roux: Heat oil in a Dutch oven over medium-high. Add flour and stir constantly until very dark brown (nearly chocolate-colored), taking care not to burn.
2. Add Trinity: Stir in onion, bell pepper, and celery. Reduce heat to medium and cook until onions are translucent. Add water or beef broth, bring to a boil, then reduce to a simmer.
3. Make Meatballs: Combine ground chuck with remaining onion, bell pepper, celery, minced garlic, eggs, milk, Worcestershire, dark soy sauce, parsley, breadcrumbs, salt, pepper, and cayenne. Mix well and form meatballs (about 1½-2").
4. Cook Meatballs: Gently add meatballs to the gravy. Do not stir for 20 minutes to prevent breaking. Simmer over medium-low until gravy thickens.
5. Finish: Skim excess fat. Adjust seasoning with salt, pepper, and cayenne. Stir in remaining garlic, parsley, and green onions; cook 5 minutes more.
6. Serve: Spoon over hot cooked rice. Optional toppings include grated cheddar; serve with green peas or corn on the side.

Chef's Notes

• Don't pack the meatballs tightly - shape them just enough to hold together for a tender texture.
• Season the meat more than you think you need; under-seasoned meatballs fall flat.
• Corn and okra make nice additions to the dish.
• You can pre-cook meatballs in the oven at 400°F for 15 minutes before adding them to the gravy.
• These meatballs are also excellent in a meatball sub

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