Title: Cajun Meatball Stew
Categories: Ethnic
Yield: 4 Servings
| 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 |
| 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