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drunkgerberbaby
LSU Fan
Member since Feb 2015
29 posts

Meatball Stew Recipe
Do any of you have a go to meatball stew recipe?


Baers Foot
LA-Lafayette Fan
Louisiana Ragin' Cajuns
Member since Dec 2011
2710 posts

re: Meatball Stew Recipe
I’ve made CajunNinja’s meatball stew a few times and I really like that recipe.

CajunNinja Meatball Stew

If you look at the comments, he pinned a comment that has the ingredients and steps.


Daveeed
LSU Fan
South of the Intimidator
Member since Jun 2013
23 posts

re: Meatball Stew Recipe
Acadiana Table is my favorite:

LINK
This post was edited on 2/19 at 12:31 pm


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20
CHEDBALLZ
LSU Fan
South Central LA
Member since Dec 2009
19077 posts

re: Meatball Stew Recipe
Do you know how to make a chicken, beef, shrimp stew? You do the same thing except you use meatballs.


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24
Centinel
Alabama Fan
South Carolina
Member since Sep 2016
31856 posts

re: Meatball Stew Recipe
Got a question for you cajun baws:

Why is it called meatball stew instead of gumbo? Looking at the ingredients in CajunNinja's video they seem identical in preparation to a gumbo, minus the sausage.

This post was edited on 2/19 at 1:31 pm


ItFliesItDies
LSU Fan
NO MAN's LAND
Member since Apr 2011
1201 posts

re: Meatball Stew Recipe
Because a stew is meant to be "thicker" than a gumbo.


Centinel
Alabama Fan
South Carolina
Member since Sep 2016
31856 posts

re: Meatball Stew Recipe
Ah ok. That makes sense.

Thanks!



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LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
75495 posts

re: Meatball Stew Recipe
quote:

Why is it called meatball stew instead of gumbo? Looking at the ingredients in CajunNinja's video they seem identical in preparation to a gumbo, minus the sausage.



Most cajun stews are made the same way as gumbo, steps wise. The difference is that you use less liquid to keep it thick, and it isn't sacrilege to add random other ingredients if you so choose.

I've even added canned whole tomatoes (gasp!) and a bunch of various veggies to mine. I made a big one on NYE the year before last with all of that in it, and when I went to check on the pot, it was empty. So clearly people aren't too serious about purity
This post was edited on 2/19 at 2:43 pm


tigerinthebueche
LSU Fan
Erwinville, LA.
Member since Oct 2010
27145 posts
 Online 

re: Meatball Stew Recipe
quote:

So clearly people aren't too serious about purity


Maybe they were just drunk. I’ll eat some nasty shite when I’m drunk.


ETA: sorry, I’m not implying (nor meant to) that your food wasn’t good.
This post was edited on 2/19 at 2:55 pm


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40
BehindtheWoodshed
USA Fan
Louisiana
Member since Sep 2007
2197 posts
 Online 

re: Meatball Stew Recipe
Cajun ninjas is too thin for my liking.


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91TIGER
Houston Astros Fan
Lafayette
Member since Aug 2006
15008 posts

re: Meatball Stew Recipe
quote:

Got a question for you cajun baws:

Why is it called meatball stew instead of gumbo? Looking at the ingredients in CajunNinja's video they seem identical in preparation to a gumbo, minus the sausage.


It pretty much is. He took too long to make that roux. Some here like to make homemade roux, but it is not any better than pre-made Kary's Roux



sorry for you guys that aren't in South Louisiana and can't buy this.

I use a seasoning blend (we have K&J Guidry's)



but you can use this, it's less expensive and no one will know the difference



I use the same enameled cast iron pot.

add seasoning blend (half a bag for 4, entire bag for 8)

two tablespoons of kosher salt and two two to three tablespoons of olive oil

saute until translucent (while you are doing this take a quarter (for 4) or half (for 8) of the roux and smash it into a shallow bowl and break it down until it is flat)

add roux and beef stock



just enough to keep the roux from burning, but keep stirring and cooking the roux down some more while adding more broth

once it's dark enough for your taste add the rest of the broth and constantly whisk until the roux is dissolved

depending upon how many people you are cooking for you may need to add one or two more boxes of broth

once incorporated add a half a jar, or entire jar of



whisk in until completely blended

add cayenne and garlic powder (if you didn't add fresh garlic to the end of the roux cook)

bring to a boil and reduce to low

add meatballs (which we haven't done yet)

**meatballs**

use 80/20 or 90/10 lean ground beef

mix with kosher salt/black pepper/onion powder/cayenne and 2 to 3 eggs

roll into ice cream scoop size balls and place on a PAM sprayed baking sheet

cook at 350 for 35-45 minutes and remove

place meatballs in the stew and cook on low for an hour

TASTE and adjust salt and cayenne, I also add a tablespoon of



Serve over hot rice and fresh green onion !

(I add 3oz of CONTADINA paste to the cooking roux, it makes the flavor rich with layers and you have no idea there is any tomato in the recipe, as well as making it a unique stew and not a meatball gumbo)

ENJOY !

ETA***

Watched OP video again as I previously missed his chicken stock instead of beef stock. I have used chicken before, but find using beef and tomato paste enrichens the dish
This post was edited on 2/19 at 6:35 pm


Powerman
LSU Fan
Member since Jan 2004
147286 posts

re: Meatball Stew Recipe
Seems like a pretty easy problem to solve


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drunkgerberbaby
LSU Fan
Member since Feb 2015
29 posts

re: Meatball Stew Recipe
Thanks for the recs. I went off Cajun Ninja's recipe. It came out thicker than it looked in his video. Great comfort food for the cold weather.

Trying to tackle some simple recipes and boost my confidence in kitchen.


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ragincajun03
LA-Lafayette Fan
Energy Capital of the World, TX
Member since Nov 2007
13677 posts

re: Meatball Stew Recipe
quote:

sorry for you guys that aren't in South Louisiana and can't buy this.


HEB in Houston area sells Kary's. I recommended all the time to my Texas friends who want to try a gumbo but are afraid of screwing up the roux, or don't want to take the time to do it homemade.


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20
REB BEER
Member since Dec 2010
12514 posts

re: Meatball Stew Recipe
That looks very similar to the one my wife and daughter cooked yesterday with deer meat except she made her own roux, and she doesn't use beef stock, just makes her own with the Better than Bouillon. And she puts the meat balls in the pot raw and lets them cook in the stew.

ETA: She just sent me the recipe she went by and it was really good.
This post was edited on 2/22 at 4:45 pm


jmon
USA Fan
Mandeville, LA
Member since Oct 2010
4116 posts
 Online 

re: Meatball Stew Recipe
(no message)
This post was edited on 2/22 at 4:30 pm


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SwampBooty
LSU Fan
Sulphur, LA
Member since Sep 2015
555 posts
 Online 

re: Meatball Stew Recipe
I always figured most people would brown meatballs in pot then take out to brown veggies and make roux. At least that’s what I do. But it seems like the common theme is baking them.


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10
91TIGER
Houston Astros Fan
Lafayette
Member since Aug 2006
15008 posts

re: Meatball Stew Recipe
quote:

she puts the meat balls in the pot raw and lets them cook in the stew.


I just bake them to get the grease out so I don't have to skim so much. I don't overcook them so they can simmer in the stew for a while also.


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20
CAD703X
US Space Force Fan
Liberty Island
Member since Jul 2008
68161 posts

re: Meatball Stew Recipe
quote:

ETA: She just sent me the recipe she went by and it was really good.


can you post it for those of us without pinterest accounts? it only shows the ingredients and if you try to look at the recipe it tells you to create a pinterest account.

no thank you, i'm not a middle aged woman.


REB BEER
Member since Dec 2010
12514 posts

re: Meatball Stew Recipe
Here ya go CAD,

quote:

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.


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