Cajun Meatball Stew
Cajun Meatball Stew is hearty, comforting, and full of flavor. This delicious meal makes the perfect weeknight dinner on a cold day.
Whether you’re just starting with Cajun cooking or already know your way around, this recipe is easy to follow and sure to have your family and friends coming back for more.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
If you want to try a true taste of Cajun country, Cajun Meatball Stew is the way to go. It’s a classic dish from South Louisiana, packed with bold spices, fresh ingredients, and slow-cooked flavor.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Ground Beef: Approximately one pound of ground beef should be enough for a family-sized serving.
- Ground Pork: Adding ground pork to your meatball mixture enhances the flavor and keeps the meatballs juicy.
- Breadcrumbs: Breadcrumbs act as a binding agent, helping your meatballs retain their shape.
- Mirepoix: A classic mirepoix consists of diced onions, carrots, and celery. This forms the base of your gravy and adds depth to your stew.
- Garlic: Garlic is essential for any Cajun recipe.
- Parsley: Fresh parsley adds a burst of color and flavor.
- Egg: An egg helps to bind all the meatball ingredients together.
- Cajun Seasoning: Cajun seasoning is what gives the stew its distinctive flavor.
- Salt & Pepper: Season your meatballs with salt and pepper to taste.
- Flour: Flour is used to create the roux, which thickens the stew.
- Spices: Add bay leaves and red pepper flakes to your stew for added flavor.
- Beef Broth: Beef broth serves as the liquid base for your stew.
- Diced Tomatoes: A can of diced tomatoes (about 14 ounces) adds acidity and sweetness to balance the dish.
- Rice: Serve your Cajun Meatball Stew over hot rice.
- Bell Pepper: A bell pepper adds color and a touch of sweetness.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a large bowl combine the meatball ingredients until mixed.
Step 2: Shape the mixture into 1-inch meatballs and set aside.
Step 3: Heat a small amount of oil over medium heat. Brown the meatballs in batches, turning them to brown on all sides.
Step 4: Add vegetable oil and flour in the same pot. Stir continuously until the roux turns a dark brown color.
Step 5: Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5-7 minutes, or until the vegetables are softened.
Step 6: Add the diced tomatoes, beef broth, bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
Step 7: Return the browned meatballs to the pot, making sure they are submerged in the stew.
Hint: Remove the bay leaves and adjust the seasoning if necessary.
Storage
Refrigeration – Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Freezing- For longer storage, freeze the stew in freezer-safe containers for up to three months.
Reheating – To reheat, thaw the stew in the refrigerator overnight if frozen. Then, warm it in a saucepan over medium heat until heated through. Stir occasionally to prevent sticking.
Wendy’s Tips
- To achieve the best flavor, use fresh, high-quality ingredients.
- Don’t rush the roux; achieving the perfect dark color is essential for a rich, flavorful stew.
- If you want to add a twist, try incorporating Worcestershire sauce into the meatball mixture.
What To Serve With Cajun Meatball Stew
This hearty stew pairs well with a side of Instant Pot Mexican Rice or a side of steamed vegetables. A simple Cucumber Carrot salad also complements the stew’s rich flavors.
FAQs
Yes, you can substitute ground turkey for a lighter version of the stew. Keep in mind that the flavor and texture may differ slightly.
While a Dutch oven is ideal for its even heat distribution, you can use any large, heavy-bottomed pot.
Cajun Meatball Stew
Equipment
- Large bowl
- Large pot/Dutch oven
- Ladle spoon
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup onion finely chopped
- 2 cloves garlic minced
- ¼ cup Parsley Chopped
- 1 large egg
- 1 tsp Cajun seasoning
- Salt and pepper to taste
For the Stew:
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 1 medium onion diced
- 1 bell pepper diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups beef broth
- 2 bay leaves
- ½ tsp thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Cooked white rice for serving
Instructions
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, onion, garlic, parsley, egg, Cajun seasoning, salt, and pepper.
- Mix until all ingredients are well combined.
- Shape the mixture into 1-inch meatballs and set aside.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat.
- Brown the meatballs in batches, turning them to brown all sides. Once browned, remove the meatballs from the pot and set them aside.
- In the same pot, add 1/4 cup vegetable oil and 1/4 cup flour. Stir continuously over medium heat until the roux turns a dark brown color, about 10-15 minutes. Be careful not to burn it.
- Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5-7 minutes, or until the vegetables are softened.
- Add the diced tomatoes, beef broth, bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
- Return the browned meatballs to the pot, making sure they are submerged in the stew.
- Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally.
- Remove the bay leaves and adjust seasoning if necessary.
- Serve the stew over cooked white rice and garnish with chopped parsley.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
More Recipes
Looking for stew recipes like this? Try these:
