Cajun meatball stew

4 Servings

Ingredients

QuantityIngredient
1poundsGround round or chuck
cupSoft bread crumbs (3 slices)
2tablespoonsEach minced parsley
Cold water
½Clove garlic; crushed
1Egg
¼teaspoonEach cayenne pepper
¼cupVegetable oil
4Green onions; trimmed and
Minced (save tops for gravy)
2teaspoonsSalt
cupAll-purpose flour
5cupsCold water
4Envelopes or 4 tsp. instant
Beef broth
¼teaspoonSalt
1pinchPepper
cupMinced parsley
4Green onion tops; sliced thin
Meatball drippings plus
¼cupVegetable oil

Directions

MEATBALLS

GRAVY

Prepare meatballs: combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes. Heat oil in large, heavy skillet and brown meatballs quickly on all sides (don't overcook or the meatballs may toughen).

Drain on paper towels; save drippings. Prepare gravy: place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. A properly worked roux (some Cajun and Creole cooks work it as long as 30 to 45 minutes) will be a rich topaz brown. Add water and instant beef broth gradually, whisking until thickened, about 5 min- utes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes. Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer. Serve in soup bowls, or if you wish, on plates with the meatballs and gravy ladled over fluffy rice or egg noodles. Typos By Jim Kirk - captain@... by Pat Pate patpate@... on Sep 11, 1993