Description
Cajun Meatball Stew is a hearty delcious dish that combines tender, seasoned meatballs, a variety of vegetables and a savory sauce with just the right amount of spiciness. Meatball stew is a one-pot meal that is perfect for cold days or when craving a home-cooked comfort food.
Ingredients
Meatballs
- 1.5 pounds ground round beef (85% fat)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 cup breadcrumbs
- 2 eggs
- 1 tablespoon olive oil
Remaining ingredients for stew
- 1 medium onion, chopped
- 2 bell peppers, chopped
- 2 cups chopped carrots, about 3 carrots
- 1 cup cherry tomatoes
- 2 teaspoons Umami seasoning (or favorite Italian or Cajun seasoning)
- 2 teaspoons paprika
- 1 teaspoon garlic
- 1 teaspoon cayenne pepper
- 1/2 teaspoon crushed red pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch or flour (optional for thickening)
Instructions
- In a large mixing bowl, combine the beef, salt, cayenne, paprika and black pepper, crumbs and eggs. Stir well but no need to overwork the meat, to keep meatballs tender). Roll mixture into the size of a golf ball, approximately 1 1/2 - 2 inch meatballs.
- Heat oil in a large pot over medium heat. Brown meatballs on all sides. * Remove to towel-lined plate to drain.
- Add onions and peppers to skillet and cook for 3 minutes. Add carrots and cook another 2 minutes.
- Stir in the seasonings, Worcestershire sauce and tomatoes and cook for 1 minute or so.
- Pour in the broth, cover and bring to a boil. Stir in the cooked meatballs and lower heat to cook on a low boil for about 20 minutes.
- Test the vegetables to make sure they are cooked through and tender. If not, cover pot and cook on low for another 5 minutes or so.
- If you want the broth to be thicker, scoop out 1/2 cup of broth into a measuring cup and stir in 2 tablespoons cornstarch or flour and a pinch of salt and pepper. Add the flour mixture back to the stew, stir and cook on medium -low heat for 3 minutes to thicken.
- Garnish with fresh chopped parsley if desired.
Notes
*Depending on the size of your pot, you may have to cook the meatballs in two batches.
* The meatballs can be a bit pink since they will continue to cook while the stew simmers on the stove.
*After the stew has been cooking for a few minutes, taste the liquid and see if you want it spicier. Add more cayenne or red pepper as you prefer.
*Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop on low until hot. Add more broth to thin the stew liquid.
*Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.
*This stew goes well with mashed potatoes, rice or noodles.
Nutrition
- Serving Size: 1
- Calories: 421
- Sugar: 7g
- Sodium: 707mg
- Fat: 22g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 139mg