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.