Shelly's Recipe

CAJUN MEATBALL STEW

Category: Stews

1 pound ground round or chuck
1 1/2 cups soft bread crumbs (3 slices)
2 tbsp each minced parsley and cold water
1/2 clove garlic, crushed
1 egg
1/4 tsp each cayenne and pepper
1/4 cup vegetable oil
4 green onions, trimmed and minced (save tops for gravy)
2 tsp salt

Gravy
2/3 cup flour
5 cups cold water
4 envelopes or 4 tsp instant beef broth
1/4 tsp salt pinch of pepper
1/3 cup minced parsley
4 green onion tops, sliced thin
Meatball drippings plus vegetable oil to total 1/4 cup

Prepare meatballs: Combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes.

Heat oil in large, heavy skillet and brown meatballs quickly on all sides. (don't overcook or the meatballs may toughen). Drain on paper towels; save drippings.

Prepare gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. Good Cajun cooks take about 45 minutes to make a roux. The roux should be a rich topaz brown.

Add water and instant beef broth gradually, whisking until thickened, about 5 minutes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes. Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer. Serve in soup bowls or on plates with the meatballs and gravy ladled over fluffy rice or egg noodles.