Creole 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!

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.

CREOLE MEATBALLS

Steps:

• Mix first 10 ingredients and form into 1 inch meatballs.
• Roll in flour and set aside.
• In cooking fat, saute onions, green pepper, celery and mushrooms.
• Remove to large kettle.
• Brown meatballs in same pan, then add to kettle with remaining 5 ingredients.
• Cover and simmer 30 minutes.
• Thicken with 2 tbsp flour in 1/4 cup water.
• *(I have suggested using less salt in the meatballs since I found the dish to be on the salty side).

MEATBALL AND VEGETABLE STEW

Steps:

• In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

CREOLE JAMBALAYA STEW

Steps:

• Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
• Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
• Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

BURGUNDY MEATBALL STEW

Steps:

• Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
• In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
• Drain excess fat and add remaining ingredients except parlsey, flour and water.
• (Recipe may be made ahead to this point and refrigerated).
• Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
• Taste and adjust seasoning.
• During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
• Add parsley and serve.
• Note; This casserole freezes well, baked.
• Thaw completely and reheat at 350 degrees for 30 minutes.
• You can also freeze in tubs and pop into a crockpot to reheat.