Description
A homey Cajun meatball stew featuring homemade beef meatballs and vegetables simmered in a luscious, dark roux, served over fluffy white rice.
Ingredients
- 1.5 pounds ground beef
- 1/4 cup chopped parsley
- 1 egg beaten
- 1/2–1/3 cup grated parmesan cheese
- 3 cloves minced or grated garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup milk
- 2 teaspoons fresh chopped oregano or 1/2 teaspoon dried
- 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 to taste
- chopped parsley
- salt and pepper to taste
- cooked white rice
Instructions
- Preheat: Preheat the oven to 350°.
- Mix Meatballs: Add all the meatball ingredients to a large bowl and mix until just combined.
- Bake Meatballs: Form into balls and bake for 20-25 minutes, depending on size; remove and set aside.
- Sauté Onion: Add a bit of oil to a large skillet and cook chopped onion until just softened.
- Incorporate Roux: Add in the roux and cook until melted and worked into the veggies for a minute or two.
- Create Gravy: Add beef broth and whisk until it becomes one.
- Simmer Stew: Add the meatballs, Tabasco, bell pepper, carrots and potatoes; bring to a low boil, then reduce heat to a simmer with the lid cracked until potatoes are tender.
- Serve: Serve over cooked white rice and top with fresh parsley.
Notes
This recipe is freezer-friendly for up to 3 months. To save time, you can use premade frozen meatballs and frozen cooked rice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 105 mg