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Cajun Meatball Stew

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Cajun Meatball Stew is a hearty Southern-inspired comfort food made with tender beef meatballs, a rich roux-based gravy, onions, bell peppers, potatoes, and carrots. A touch of hot sauce adds classic Cajun heat, while cooked white rice makes this stew a filling family dinner.

Ingredients

For the Meatballs

  • 1½ pounds ground beef
  • ¼ cup chopped fresh parsley
  • 1 large egg, beaten
  • ⅓–½ cup grated Parmesan cheese
  • 3 cloves garlic, minced or grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ⅓ cup milk
  • 2 teaspoons fresh chopped oregano or ½ teaspoon dried oregano

For the Stew

  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 4 tablespoons roux
  • 3 cups beef broth
  • 6 medium red potatoes, diced
  • 2 cans sliced carrots, drained well
  • Tabasco or hot sauce, to taste
  • Chopped fresh parsley, for garnish
  • Salt and black pepper, to taste
  • Cooked white rice, for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground beef, parsley, beaten egg, Parmesan cheese, garlic, salt, pepper, milk, and oregano. Mix gently until just combined.
  3. Shape the mixture into meatballs, about 1½ inches in diameter, and arrange them on the prepared baking sheet.
  4. Bake the meatballs for 15–18 minutes, or until browned and cooked through. Remove from the oven and set aside.
  5. While the meatballs cook, heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and green bell pepper and cook for 4–5 minutes, until softened.
  6. Stir in the roux and gradually whisk in the beef broth until smooth. Bring the mixture to a gentle simmer.
  7. Add the diced potatoes and drained carrots. Season with salt and pepper and add Tabasco to taste.
  8. Cover and simmer for 20–25 minutes, or until the potatoes are nearly tender.
  9. Gently add the cooked meatballs to the stew. Continue simmering uncovered for 10–15 minutes, allowing the flavors to blend and the gravy to thicken slightly.
  10. Taste and adjust the salt, pepper, and hot sauce as needed.
  11. Serve the Cajun meatball stew over warm cooked white rice and garnish with chopped fresh parsley.

Notes

  • Use a prepared Cajun-style roux or homemade roux. Add it gradually to the broth to prevent lumps.
  • Do not overmix the meatball mixture, as this can make the meatballs dense.
  • For a spicier stew, add extra Tabasco or another favorite hot sauce.
  • Red potatoes hold their shape well during simmering, but you can substitute Yukon Gold potatoes.
  • The stew thickens as it sits. Add a splash of beef broth when reheating if needed.
  • Serve with white rice, cornbread, or crusty bread to soak up the flavorful gravy.
  • Refrigerate leftovers for up to 3 days and reheat gently on the stovetop or in the microwave.

Find it online: https://ayoubrecipe.com/cajun-meatball-stew/