Meatball Stew

Meatball Stew is definitely my favorite of the stews. You can either cook it with just the meatballs or you can throw in vegetables too. I cook it depending on my mood that day. (Or whatever I have on hand) This time I used mixed vegetables. Sometimes I just like to use fresh baby carrots and potatoes with the meatballs. It’s just the perfect comfort meal for me. And oh so easy. Hope y’all enjoy!

For the meatballs:

2-3 lb ground beef

Several dashes Worcestershire

About 1/2 cup of bread crumbs or more if needed to form meatballs

red pepper

black pepper

onion powder

salt

garlic powder

2 eggs

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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 dashes Tobasco

Cajun seasoning all such as Slap Ya Mamma, Bourques, Savoies, or Tony’s

1. Boil water on a high heat setting. Add beef base or beef cubes. Dissolve 3/4 jar of roux stirring and watching your pot so it doesn’t boil over. (Should take about 15-30 minutes)

2. Once your roux is dissolved, add your onion, bell pepper, and garlic. Turn heat to a medium/high.

3. While you’re veggies are cooking, add all of the meatball ingredients to your ground meat to make the meatballs. Mix well using your hands then form meat into meatballs. (See picture below in the step by step photos)

4. 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 chop. Grab the pot handles and turn pot side to side like a steering wheel to mix in. Don’t use a spoon yet because the meatballs will break apart.

5. After about 15 minutes, add in your vegetables. Cook on low/medium for about 30 more minutes or so then simmer.

6. Serve dat over rice!

Step 1

Step 2

Step 3

Step 4

Add all your meatballs and seasoning in and let it “bloop bloop” for a bit!

Step 5

Add dem veggies in baw

Let the Meatball Roll and Mange!