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.

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

Because a stew is meant to be "thicker" than a gumbo.

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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.

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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

Cajun ninjas is too thin for my liking.

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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.

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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

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.

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.

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

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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.