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.

Cajun meatball stew in a bowl and a white rice bowl is in the background.

How To Make Cajun Meatball Stew

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

Mix all the meatball ingredients in a mixing bowl.

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.

Form the mixture into 2-inch meatballs and put them in a baking sheet.

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.

Heat the oil and add the flour and cook until dark brown.

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.

Add in garlic, onion, celery, and bell peppers. Then add beef broth and green onion.

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

How to know if meatballs are cooked?

You can easily tell if a meatball is cooked when its outer layer turns a golden brown; you can also use a meat thermometer. A cooked meatball should have an internal temperature of 165F.

My stew is too thick; what should I do?

If your stew is too thick, just add a bit of bone broth and mix until you get your desired consistency.

More Stew Recipes

Easy Cajun Recipes

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Cajun Meatball Stew