Down in Southeast, TX we love our stewed meat and rice. This Cajun meatball stew is a classic recipe. Feel free to use whatever meat you want, I used Venison for tonight's dinner, as we still have a never ending supply of it in our freezer.
As you prepare to make this dish make sure you make as many meatballs as you can, because honestly there is nothing better than the day after, meatball sandwich or spaghetti.
Ingredients
2 lbs of ground meat of your choice ( I highly suggest doing a mixture of beef and pork)
1/3 cup of breadcrumbs
1 egg
a few drops of Worcestershire sauce
1 tbsp Cajun seasoning
1 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp black pepper
32 oz of beef broth
32 oz of water
1 scoop of Bacon Up grease
1/2 cup of celery
1 small onion
1 green bell pepper
1/3 cup of roux ( I used jar roux)
1 tbsp of garlic
1 potato Diced
Directions:
Follow along here
Mix together ground beef, egg, Worcestershire sauce, garlic, bread crumbs, Cajun seasoning, garlic powder, onion powder and black pepper.
Form meatballs sized to your liking.
Heat a scoop of Bacon Up grease in a pan and add meatballs.
Brown meatballs and then remove from pan.
Pour onions, celery and bell pepper into pan. Cook them until they are translucent.
Add a TBSP of garlic into pan and season veggies with Cajun seasoning.
Pour in your 1/3 cup of roux and pour in your beef broth and water.
Add meatballs back in and let cook for an hour.
Throw in diced potatoes and let cook until soft.
Add in more seasoning if needed and ENJOY!
Serve with a side of rice and your favorite veggie.