Cajun Meatball Stew Food

CAJUN MEATBALL STEW

Steps:

• In heavy dutch oven (preferably cast iron or cast aluminum), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
• To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
• While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
• Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
• Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
• Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.
• Serve over hot cooked rice. I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.
• As for the prep and cooking times, I just took a wild guess. Hehe!

CAJUN APPETIZER MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
• Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
• In a small bowl, combine the barbeque sauce and peach preserves.
• When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

CAJUN MEATBALLS

Steps:

• Put the butter in a pan over a low heat. Stir in the flour and cook, stirring all the time to make a roux. Cook until the roux is hazelnut brown in colour - make sure that it doesn't burn. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1½ cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 mins, stirring occasionally, while you make the meatballs.
• Work the spice and some seasoning into the turkey mince. Try not to over-handle or it will toughen. Shape into 20 meatballs.
• Heat the oil in a large non-stick pan and quickly brown the meatballs in batches until they are nicely coloured on all sides.
• Stir the sauce, then drop in the meatballs and cook on a low heat for 10 mins until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with some rice or mash.