Anyone have a good meatball stew recipe?

I did very similar to this a while back, except used regular Saltine crackers rather than bread and made my own roux.

Mamou Meatballs and Trinity: LINK

Season ground meat with onion powder, garlic powder, salt, pepper. Form golf ball size meat balls, use a bit of venison if you have it, will maje richer gravy.

Brown the hell out of em. Scrape, deglaze, scrape repeat. whem bottom of pan is covered in dark bits and you have some fat add flour, bs crape and form roux. Should be fairly dark quickly, then add minced onion, bell pepper, garlic and chopped green onion.

Do not burn.

Then enough water or stock to cover meat balls a bit and cook down n simmer. When bubbles are velvety turn off and season.

Serve over medium grain rice. Eat with candied carrots, black eye peas and fig preserves.

Meatballs made with pork and chuck. Brown the shite out of them take them out. Add your trinity or whatever it is you use with garlic. Cook to your hearts content. Add in roux (preferably made before hand) mix with trinity. Add stock, preferably beef and water to desired amount. Cook gravy down. Add meatballs and more water. Cook down to desired thickness. Kick back and enjoy over some Rayne rice mill rice.

I season everything. Meatballs, onions and gravy. I like my gravy thick. It usually takes a few hours to do. I always cook it in my jam pot outside.

I'm a solid 6 pk or so in before I'm done. Always a big hit. It's how I learned in Acadia parish. Take your time and drink some beer.

It's the way my great grandmother (Acadian) did it. During lent substitute meatballs for eggs... That's the way we ate it at her house. I make a ton of meatballs b/c I like using them on sandwiches for lunch.

Solid recipe Hebertfest, pretty much how I've had it in all parts of Acadiana. I need to make some soon.

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HebertFest08

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About the only way to make every gravy you would ever want. So many folks make it too complicated. Lol.

Saying that, in the past 10 years or so I have made a couple adjustments to fit my taste. When doing meatballs or hamburger steaks, after browning the crap out of the trinity, I'll put a couple halved and sliced onions in. For some reason, I like to see and taste some big onions with ground meat gravies. Also, I have started using a can of golden mushroom soup. Adds a bit of richness and I love mushrooms....even though they cook down to nothing.

In a pinch and short for time, don't discount doing all of the meat and trinity, and using a couple jars of McCormick savory beef gravy. It really is good, especially with a little doctoring up.

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a pinch and short for time, don't discount doing all of the meat and trinity, and using a couple jars of McCormick savory beef gravy

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Lipton onion soup mix is mine...

People forget you need to cook the gravy as well. Many people as soon as shite turns brown they add the meat and Turn it off when the meat is done.
I'll brown my meatballs and they won't get added for at least 1-1.5 hrs at minimum. I don't add the meat until I like what the gravy taste like. If your brown the meat balls good enough some of the flavor will be in the gravy already. Once I like the gravy I add the meatballs and water or stock then let everything cook down to the desired consistency at a md-md low heat.