asking cajuns only>>> how do you make meatball stew?

libbyami on Fri, 16th Jul 2010 5:40 pm 



Meatballs:
2 lbs ground beef
2 eggs
1/2 onion minced
1 tbs. garlic minced
Lg. handful chopped green onions
2 tsp. creole seasoning
1/2 tsp. fresh ground black pepper
1 tsp. Worcestershire sauce
1/2 tsp. liquid smoke

Mix well and form small meatballs. You can fry these in a large pan, or bake them in the oven until done.

Stew:
1 onion chopped
1/2 bell pepper chopped
1/2 onion chopped large (1″ x 1″)
1/2 bell pepper chopped large
2 fresh jalapenos de-seeded and chopped (optional)
1 stalk celery chopped
1 tsp. garlic minced
1/2 cup dark roux
4 beef bullion cubes in 2 cups water
cooked rice or mashed potatoes

Make the roux, add vegetables and sauté until onions begin to brown. Add bullion water and meatballs and bring to a boil. Simmer until a stew-like thickness is obtained. Serve over hot rice or mashed potatoes.

~Susakins Makoozakins~ on Fri, 16th Jul 2010 6:31 pm 



Oven Meatball Stew –

INGREDIENTS
1 egg
1/3 cup milk
1/4 cup cornmeal
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon chili powder
1 pound lean ground beef
2 tablespoons olive oil or vegetable oil
1/4 cup all-purpose flour
2 1/2 cups tomato juice
12 fresh pearl onions, peeled
3 medium potatoes, peeled and quartered
6 medium carrots, cut into 3-inch pieces

DIRECTIONS
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In an ovenproof Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350 degrees F for 1 hour or until meat is no longer pink and vegetables are tender.

Ron J on Fri, 16th Jul 2010 7:04 pm 



In my kitchen I start off with 2 lbs of ground chuck and add 1 lb of ground pork.In a large mixing container blend the beef and pork together with your favorite salt n pepper blend.My favorite is Tony’s seasoning blend.Add 2 tbs of worchestershire sauce and 1 tbs of garlic powder.
After all is mixed roll into 2″ balls.In a medium size baking dish add all purpose flour to cover 1/2″ thickness at the bottom of the dish. Roll and fully coat each meatball in the flour . As you are finishing up each meatball add it to a 5qt.or larger roasting pot (I use an oval 15″ Magnalite)that has been coated with canola oil on the botton (2 tbs).
After you have completed the coating process.Turn your oven to 375 degrees on bake and place the roaster on the center rack.This process will take at least 1 hour to get a good browning effect.If it’s not brown enough for you leave it longer or switch the oven to broil for a short time.When you are satisfied with the browning color remove from oven and spoon out the meatballs and set aside.Now add 1 cup of water to the roaster and set it on a large burner (med setting) on the stove top.As the water heats up start scraping the bottom of the pot to loosen the cooked on meat/flour that is stuck.You will notice the liquid starts to darken almost instantly creating your gravy base.After removing all of the stuck mixture add the “Cajun Holy Trinity” which is onions,bellpepper,celry and chopped garlic. The easiest way is to get a frozen bag of Pic Sweet or Guidry’s Seasoning mix which is available just about everywhere here in Louisiana.I like this stuff so much I add two cups of it.The final step is to add 2 tbs of dark roux.Cook all of the mixture down to where the onions start to soften then add your meat balls back to the pot.Place lid on the pot and let the stew cook for about an hour.Reduce heat to low and it’s ready to serve over rice.Try some fried home made french fries as a side with this dish. The children will love it.
P.S:when browning the meatballs in the oven DO Not Stir
the meatballs.I found that out my first attempt at making this dish.I ended up with ground meat gravy.

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