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Cajun Meatball Stew

Meatball Stew is one of my favorite stews. You can do it with just the meatballs or you can also throw in the vegetables too.

I use veggies or meat depending on how I feel. This time I used mixed vegetables.

Sometimes I just like to use fresh potatoes and carrots with the meatballs. It’s just the perfect meal for us.

Ingredients for Cajun Meatball Stew

  • 2-3 lb. ground beef
  • several drops of Worcestershire
  • about 1/2 cup of bread crumbs to form meatballs
  • red pepper
  • black pepper
  • onion powder
  • salt
  • garlic powder
  • 2 eggs
  • 3/4 jar of roux
  • 1 large onion
  • 1 bell pepper
    head of garlic diced
  • 2 bay leaves
  • 2 tbsp of beef base or 4 beef cubes
  • 2 tbsp zydeco chop chop
  • several drops of Tabasco
  • Cajun seasoning

Instructions for Cajun Meatball Stew

  • Boil water in a high heat setting. Add beef base or beef cubes. Dissolve 3/4 jar of roux stirring and watch your pot so it doesn’t boil over. (Should take about 15-30 minutes)
  • Once your roux is dissolved, add your onion, bell pepper, and garlic. Turn heat to a medium or high.
  • While your veggies are cooking, add all of the meatball ingredients
  • Once your roux is dissolved, add your onion, bell pepper, and garlic. Turn heat to a medium or high.
  • While your veggies are cooking, add all of the meatball ingredients to your ground meat to make the meatballs. Mix well using your hands then form the meat into meatballs. (See picture below in the step by step photos)
  • Add your meatballs to your pot. After dropping all meatballs in, season your stew to taste using your Cajun season all. Add bay leaves, Tobasco, and zydeco chop. Grab the pot handles and turn the pot side to side like a steering wheel to mix in. Don’t use a spoon yet because the meatballs will break apart.
  • After about 15 minutes, add in your vegetables. Cook on low or medium for about 30 more minutes or so then simmer.
  • Serve it over rice!

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