Cajun Meatball Stew Recipe
Ingredients
| 1 pound ground round or chuck | ||
| Soft bread crumbs | 1 1/ 2 Cup (16 tbs) | |
| 4 green onions, trimmed and minced (reserve tops for gravy) | ||
| Parsley | 2 Tablespoon, minced | |
| Garlic | 1/2 Clove (5gm), crushed | |
| Egg | 1 | |
| Salt | 2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| GRAVY | ||
| Meatball drippings plus enough vegetable oil to total 1/4 cup | ||
| All purpose flour | 2/3 Cup (16 tbs) | |
| Cold water | 5 Cup (16 tbs) | |
| 4 envelopes or teaspoons instant beef broth | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Pinch | |
| Parsley | 1/3 Cup (16 tbs), minced | |
| 4 green-onion tops, sliced thin | ||
Directions
1. Prepare Meatballs: Combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium-size bowl. Mix lightly and shape into 24 balls. Place on a tray and chill 30 minutes.
2. Heat oil in large, heavy skillet and brown meatballs quickly on all sides (don't overcook or the meatballs may toughen); drain on paper toweling; reserve drippings.
3. Prepare Gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan, blend in flour, and heat and stir over moderately low heat until flour begins to brown, 10 to 15 minutes. A properly worked roux (and some Cajun and Creole cooks work it as Pong as 30 to 45 minutes) will be a rich topaz-brown. Add water and instant beef broth gradually, whisking until thickened, about 5 minutes.
4. Add meatballs to gravy, reduce heat to low and simmer, uncovered, stirring occasionally, 45 minutes. Taste for seasoning and add salt and pepper as needed. Stir in parsley and green-onion tops; heat for 15 minutes longer.
5. Serve in soup bowls or, if you wish, on plates with the meat balls and gravy ladled over fluffy cooked rice.
2. Heat oil in large, heavy skillet and brown meatballs quickly on all sides (don't overcook or the meatballs may toughen); drain on paper toweling; reserve drippings.
3. Prepare Gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan, blend in flour, and heat and stir over moderately low heat until flour begins to brown, 10 to 15 minutes. A properly worked roux (and some Cajun and Creole cooks work it as Pong as 30 to 45 minutes) will be a rich topaz-brown. Add water and instant beef broth gradually, whisking until thickened, about 5 minutes.
4. Add meatballs to gravy, reduce heat to low and simmer, uncovered, stirring occasionally, 45 minutes. Taste for seasoning and add salt and pepper as needed. Stir in parsley and green-onion tops; heat for 15 minutes longer.
5. Serve in soup bowls or, if you wish, on plates with the meat balls and gravy ladled over fluffy cooked rice.
Chef
