Chef Madonna Broussard followed in her grandmother’s footsteps to serve soul food to hungry Louisianans. Chef Broussard follows her grandmother’s recipes from her lunch restaurant, which she started in her home kitchen in 1968. Laura Williams Broussard started a family tradition of cooking that her daughter-in-law and Chef Broussard continued.  The family recipes are well-loved by everyone who tries then — and we can see why. This meatball stew has our mouths watering!

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Meatball Stew

Chef Madonna Broussard
This mouth-watering meatball stew is full of flavor!
5 from 1 vote
Course Stew

Ingredients
  

Meatballs

  • 5 lb. ground chuck
  • 1 egg
  • ½ cup bread crumbs
  • ½ tbsp. salt
  • ½ cup diced Creole mix onions, bell peppers, celery
  • 1 tbsp. garlic powder
  • 2 tbsp. red pepper

Creole Gravy

  • ½ cup light or dark roux
  • ½ cup Creole mix onions, bell peppers, celery
  • 2 ½ qt. water
  • ½ tbsp. salt
  • 1 tbsp. red pepper
  • ½ tbsp. garlic powder
  • ½ cup cornstarch

Instructions
 

Meatballs

  • Preheat oven to 350°F. Combine ingredients in large bowl and mix with your hands. Roll the mixture into 4 oz. balls and place on cooking pan. Brown in the oven for approximately 30 minutes.

Creole Gravy

  • Sauté roux and Creole mix and season with salt, red pepper and garlic powder for 10 minutes. Add water. Bring to a boil and cook for 20 minutes. Add meatballs. Add corn starch to gravy for thickness. Serve over steamed rice.
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