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Started By
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Anyone have a good meatball stew recipe?
Posted on 6/6/19 at 10:58 am
Posted on 6/6/19 at 10:58 am
I've got a hankerin'
Posted on 6/6/19 at 11:14 am to upgrayedd
Not so much a stew but have 2 recipes that are both great, from Gordon Ramsey.
Meatballs in Fragrant Coconut Broth
The broth was pretty good. The meatballs were really good though.
Meatballs with Orecchiette, Kale and Pine Nuts
Recipe for meatballs is in the above. THis was better than the broth recipe above. So many unique flavors. Want to make it again soon.
Meatballs in Fragrant Coconut Broth
The broth was pretty good. The meatballs were really good though.
Meatballs with Orecchiette, Kale and Pine Nuts
Recipe for meatballs is in the above. THis was better than the broth recipe above. So many unique flavors. Want to make it again soon.
This post was edited on 6/6/19 at 11:15 am
Posted on 6/6/19 at 11:35 am to ragincajun03
I love that Acadiana Table website. I've cooked a number of things off of there that were great. This is something I want to try when it's a little cooler.
Posted on 6/6/19 at 11:43 am to upgrayedd
A full fledge roux type stew?
Make meatballs with ground pork, ground chuck to however you like em. Fry/brown the shite out of them. Make your own roux before hand btw. Throw in your verges after meatballs are done and on the side. When veges are some add roux for a bit. Add stock, season and let the stew cook for a while.
When I do it, I let the gravy cook for a couple hours to develop the flavors and add stock accordingly. When it’s to your liking add your meatballs to cook for another hour or so to allow the flavors to combine. Then your done.... obviously, season everything... meatballs, veges, gravy. Throw some green onions in when done....
I always have some fancy cold pops and drink several during the process. It’s easy... just takes a little practice and time. I’ve been doing it this way for 20 years. It’s the way I learned from my great grandmother in Acadia Parish.
Sorry... no real recipe that’s just how I function and do it.
People are always in a hurry with stews. Let that gravy go.
Make meatballs with ground pork, ground chuck to however you like em. Fry/brown the shite out of them. Make your own roux before hand btw. Throw in your verges after meatballs are done and on the side. When veges are some add roux for a bit. Add stock, season and let the stew cook for a while.
When I do it, I let the gravy cook for a couple hours to develop the flavors and add stock accordingly. When it’s to your liking add your meatballs to cook for another hour or so to allow the flavors to combine. Then your done.... obviously, season everything... meatballs, veges, gravy. Throw some green onions in when done....
I always have some fancy cold pops and drink several during the process. It’s easy... just takes a little practice and time. I’ve been doing it this way for 20 years. It’s the way I learned from my great grandmother in Acadia Parish.
Sorry... no real recipe that’s just how I function and do it.
People are always in a hurry with stews. Let that gravy go.
Posted on 6/6/19 at 11:57 am to HebertFest08
What do you put in your meatballs?
Posted on 6/6/19 at 3:01 pm to HebertFest08
This is exactly how I do it. I make a damn strong meatball stew.
Sometimes I use ground venison/pork or pork/beef or just just beef. Keep it simple, eggs, breadcrumbs, salt, pepper, little parsley and maybe a shot or 2 of Worcestershire Sauce.
Sometimes I use ground venison/pork or pork/beef or just just beef. Keep it simple, eggs, breadcrumbs, salt, pepper, little parsley and maybe a shot or 2 of Worcestershire Sauce.
Posted on 10/30/19 at 3:43 pm to ragincajun03
the acadiana table recipe isn't on there anymore? I have the cookbook. Would it be in that?
Posted on 10/30/19 at 4:33 pm to CP3LSU25
Posted on 10/30/19 at 4:41 pm to ragincajun03
Posted on 10/30/19 at 4:59 pm to CHEDBALLZ
quote:
Sometimes I use ground venison/pork or pork/beef or just just beef. Keep it simple, eggs, breadcrumbs, salt, pepper, little parsley and maybe a shot or 2 of Worcestershire Sauce.
Yep with a good roux gravy like HebertFest said. I’ll also throw in some whole mushrooms sometimes to simmer down. One of my favorite meals.
Posted on 10/30/19 at 5:08 pm to Stadium Rat
They either updated the recipe or the link. My link had a 2013 date. Yours has a 9/30/2019.
Posted on 1/26/20 at 5:53 pm to upgrayedd
I'm not really familiar with meatball "stew", but I guess it's a thing.
Posted on 1/26/20 at 9:26 pm to VOR
Why did you bump a thread from October to say you can’t contribute to the conversation?
Meatball stew is absolutely a “thing”. Just about all local places that do plate lunches in and around Southern Louisiana have it regularly on their menu...
Meatball stew is absolutely a “thing”. Just about all local places that do plate lunches in and around Southern Louisiana have it regularly on their menu...
Posted on 1/27/20 at 6:16 am to Stexas
Calm down sweet tits, he did everyone a favor. There’s another post asking for meatball stew recipes. His bump brought this thread with discussions and links to recipes. I’m sure the poster of the other thread is happy.
Posted on 1/27/20 at 7:21 am to upgrayedd
Start by making a roux in a dutch oven, enough to make two heaping tbsp.'s and add one chopped bellpepper, onion, celery and garlic. When the vegetables cook down, add 4 cups of beef bone broth or chicken broth.. whatever you have, and let the roux, broth and vegetables cook about 40 minutes on medium, stirring the bottom so it doesn't stick. I use pure beef meatballs (2 lbs), seasoned with salt, black and red pepper. I drop the meatballs in the broth raw, and let the stew continue to cook with the meatballs on a low boil for another 45 minutes on medium to medium low fire, stirring the bottom without breaking up the meatballs.
This post was edited on 1/27/20 at 8:51 am
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