Cajun Meatball Stew

This Cajun Meatball Stew is a simple, easy and delicious dish made with meatballs and veggies cooked in a flavorful roux gravy. My go-to comfort food on cold and rainy days.

Cajun Meatball Stew

This stew recipe is roux-based. However, don't be afraid to make a fresh roux; it is so easy and, believe me, better than the jarred ones.

My meatball recipe is so easy and tasty I flavored the meatball with Worcestershire sauce, parmesan cheese, and garlic.

My Verdict: There’s nothing quite like this tasty, filling, and protein-filled Cajun Meatball Stew.

It not only triggers nostalgic memories of the quiet and peace one associate with home but it is also an all-in-one meal that is complete with nutrients with a delicious taste that will surely leave you wanting more.

Why Does This Recipe Work?

• This Cajun Meatball Stew recipe is complete with protein, carbs, and veggies, making it a complete meal all on its own.
• This Cajun Meatball Stew is not spicy but is instead savory and will appeal to a wider range of palates, making it a family-friendly stew.
• There is a lot of space to practice creativity with this recipe. You can add more kinds of protein and more veggies to the recipe.
• For a stew, this recipe does not take a long time to make. It is a budget-friendly meal that is filling and hassle-free.

Ingredients

Meatball Ingredients

• Ground beef: I recommend using a good quality ground beef.
• Fresh parsley: I used it to garnish my finished stew, it also provides its subtle aroma.
• Egg: I use one large egg in making the meatballs.
• Parmesan cheese: Parmesan cheese adds an amazing flavor to the meatballs. I love it.
• Garlic: Garlic is another secret ingredient that renders the meat with flavor.
• Salt and black pepper: I used salt and pepper just to taste.
• Milk: I add just ½ a cup to make the meatballs soft and moist.
• Breadcrumbs: I add ⅓ cup of whatever breadcrumbs I have on hand.
• Worcestershire sauce: Worcestershire Sauce is another ingredient that gives your meatballs their delicious and savory flavor.
• Dried oregano: I used ½ teaspoon, you can replace it with dried basil or thyme.

Stew Ingredients

• All-purpose flour: All-purpose flour is essential for making the roux of this recipe.
• Onion: Onion adds depth of flavor and savoriness to the recipe.
• Vegetables: The vegetables I used in making this dish are green bell pepper, celery and green onions.
• Beef broth: Beef broth is crucial in this recipe because it works to balance the consistency of the roux, not making it too thick or too watery.
• Vegetables oil: To make the roux mixture, you can use olive oil instead.

“See the recipe card for full information on ingredients and quantities.”

Variations & Substitutions

• You can play around with the proteins. Use ground chicken instead of ground beef.
• You can also add more veggies into the recipe such as fresh baby carrots or potatoes to add more carbohydrates to the stew.
• Add a pinch of red pepper flakes or chili powder to give the stew a spicy kick.

How To Make Cajun Meatball Stew

Before starting, preheat the oven to 350F / 176C.

One (Make The Meatball): In a large mixing bowl, mix ground beef, Worcestershire sauce, parsley, parmesan cheese, egg, garlic, breadcrumbs, milk, onion, salt, pepper, and or oregano until combined.

Two: Form the mixture into 2-inch meatballs arrange them on a baking tray and bake in the preheated oven for 20-30 minutes. Remove from the oven and set aside.

Three (Make The Roux): Heat vegetable oil over medium-high heat and stir in flour constantly until flour is dark brown now, you made the roux, which is the base of your gravy.

Four: Reduce the heat to medium and add in minced garlic, onion, celery, and bell peppers; cook for 1-2 minutes or until softened.

Five: Add the beef broth, green onion, salt, and pepper and bring to a boil, then reduce the heat and simmer for 10-15 minutes.

Six: Add the meatballs and cook for 2-3 minutes more. Garnish with parsley and serve with white rice!

Top Tips!

• Be careful not to burn the flour, it should be a dark brown (much like the color of gravy). Burnt flour will make your stew taste bitter.
• Always make sure to check the consistency of your stew, it should not be too thin and should not be too thick. A quick tip if you have a very thin stew is to mix cornstarch with a bit of water and add them to the stew.
• Choose ground beef that has a good ratio of lean meat and fat, this would make for a better-tasting meatball.
• Don’t stress out about the size of the meatball, you can make it as big or as small as you like.

Serving Suggestions

I like to serve this stew with a bowl of rice or salad, such as Japanese Seaweed Salad (Wakame), Beetroot and Goats Cheese Salad or Italian Tomato And Onion Salad

If you’re not a fan of rice in general, this stew also goes well with naan or Gyro Bread - Greek Pita Bread.

Storage

To store: The stew should be stored in the refrigerator for 2-3 days.

To freeze: If you store this stew in the freezer, then it can last up to 3 months.

Tip: I also like to make a double batch of meatballs and store the extra meatballs in a freezer in a Ziploc bag so I can use them for other recipes, such as spaghetti meatballs.

Recipe FAQs

More Stew Recipes

• Traditional Irish Lamb Stew Recipe
• Chicken Lentil Soup - Easy Moroccan Recipe
• Old Fashioned Chicken And Rice Soup (Easy Recipe)

Easy Cajun Recipes

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