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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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