Anyone have a good meatball stew recipe?

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.

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.

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.

Corect Acadiana Table Link

They either updated the recipe or the link. My link had a 2013 date. Yours has a 9/30/2019.

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...

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.