Cajun Meatball Stew
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Cajun Meatball Stew
  Cajun    Meatballs    Stews  
Last updated 6/12/2012 1:11:52 AM. Recipe ID 39551. Report a problem with this recipe.
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      Title: Cajun meatball stew
 Categories: Cajun
      Yield: 4 Servings
 
MMMMM-------------------------MEATBALLS------------------------------
      1 lb Ground round or chuck
  1 1/2 c  Soft bread crumbs (3 slices)
      2 tb Each minced parsley
           Cold water
    1/2    Clove garlic; crushed
      1    Egg
    1/4 ts Each cayenne pepper
    1/4 c  Vegetable oil
      4    Green onions; trimmed and
           Minced (save tops for gravy)
      2 ts Salt

MMMMM---------------------------GRAVY--------------------------------
    2/3 c  All-purpose flour
      5 c  Cold water
      4    Envelopes or 4 tsp. instant
           Beef broth
    1/4 ts Salt
      1 pn Pepper
    1/3 c  Minced parsley
      4    Green onion tops; sliced
           -thin
           Meatball drippings plus
    1/4 c  Vegetable oil
 
  Prepare meatballs: combine beef, bread crumbs, green onions, parsley,
  garlic, egg, salt, cayenne, pepper and cold water in a medium size
  bowl. Mix lightly and shape into 24 balls. Place on tray and chill
  for 30 minutes. Heat oil in large, heavy skillet and brown meatballs
  quickly on all sides (don't overcook or the meatballs may toughen).
  Drain on paper towels; save drippings. Prepare gravy: place combined
  meatball drippings and vegetable oil in a large, heavy saucepan or
  skillet. Blend in flour, and heat and stir over moderately low heat
  until flour begins to brown, at least 10 to 15 minutes. A properly
  worked roux (some Cajun and Creole cooks work it as long as 30 to 45
  minutes) will be a rich topaz brown. Add water and instant beef broth
  gradually, whisking until thickened, about 5 min- utes. Add meatballs
  to gravy. Reduce heat to low and simmer, uncovered, stirring
  occasionally for 45 minutes. Taste for seasoning and add salt and
  pepper as needed. Stir in parsley and green onion tops. Heat for 15
  minutes longer. Serve in soup bowls, or if you wish, on plates with
  the meatballs and gravy ladled over fluffy rice or egg noodles. Typos
  By Jim Kirk - captain@iquest.net by Pat Pate patpate@tenet.edu on Sep
  11, 1993 




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Recipe ID 39551 (Apr 03, 2005)

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