This Cajun meatball stew is a recipe my grandma used to make, and it's all kinds of comforting, hearty, and flavorful. It's loaded with homemade meatballs, potatoes, and a bunch of different veggies in a homemade broth that has a deeply savory flavor with a little kick . Plus, it couldn't be easier to make with everything cooking in one pot!
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One Pot Cajun Meatball Stew
Growing up, my grandma would make all sorts of different recipes when I would go over to her house, and this meatball stew is one of them. It's actually one of the first recipes I made with her, so it has a special place in my heart.
It might be the tastiest stew ever, too, so I had to share it with you on the blog! The homemade meatballs are tender and juicy with a little spice that compliments the savory and spicy broth so well. The stews filled with potatoes and veggies, and I like to serve it with some rice for an even heartier meal!
Ingredients for Cajun Meatball Stew
What I appreciate most about this recipe is that it uses simple pantry ingredients. I usually have most - if not all - of the ingredients on hand at any given moment.
Here’s what you’ll need to make it!
For the Meatballs:
- 1 ½ lbs ground beef
- ½ cup bread crumbs
- ¼ cup finely diced onion
- 2 garlic cloves, minced
- ¼ cup parsley, chopped
- 1 egg
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Stew:
- 2 tablespoon + ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 can diced tomatoes
- 3 medium potatoes, cut into 1-inch cubes
- 4 cups beef broth
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup parsley, chopped
How to Make Cajun Meatball Stew In Four Easy Steps
Step 1- Prepare and Brown the Meatballs:
In a large bowl, combine ground beef, breadcrumbs, onion, garlic, parsley, egg, Cajun seasoning, salt, and pepper. Mix until well combined.
Shape the mixture into 1-inch meatballs. I typically form about 10-12 meatballs out of the meat mixture. They should look something like my picture below.
Next, heat 2 tablespoons of oil in a large pot over medium heat and brown the meatballs on all sides. Once they're cooked, remove them and set the meatballs aside.
Step 2- Make the Roux and Sauté the Vegetables:
In the same pot, add ¼ cup oil and ¼ cup flour. Stir continuously over medium heat to create a roux. Cook for about 10-15 minutes, stirring often, until it turns a deep golden brown.
Add the onion, bell pepper, carrot, celery, Cajun seasoning, and garlic. Sauté for 5-7 minutes until the veggies are softened.
Step 3- Build the Stew:
Stir in diced tomatoes, beef broth, thyme, paprika, salt, and pepper. Return the browned meatballs to the pot along with the potatoes. Ensure the potatoes are submerged in the stew.
Bring to a boil, then reduce heat to low. Cover the pot and simmer for about 45 minutes, stirring occasionally.
Step 4- Finish and Serve:
Once the stew is thickened and the potatoes are tender, taste and adjust the seasoning as needed. Serve hot over a bed of fluffy white rice, garnishing with freshly chopped parsley for a burst of color and flavor.
My Expert Tips for Cajun Meatball Stew
Don’t Rush the Roux: A well-cooked roux is key to this stew’s deep, rich flavor. Stir constantly to prevent it from burning.
Make the Meatballs Ahead: For quicker prep, you can shape the meatballs the day before and store them in the fridge until you’re ready to cook.
Add More Veggies: Feel free to add extra veggies like okra or bell peppers to the stew for added texture and flavor.
Use Fresh Herbs: Adding fresh parsley at the end brightens up the dish and adds a burst of freshness.
Freeze for Later: This stew freezes beautifully. Make a double batch and store leftovers in the freezer for up to 3 months.
Cajun Meatball Stew Recipe FAQs
Can I make this recipe in a slow cooker?
Yes! To do this, brown the meatballs and make the roux on the stovetop first, then transfer everything to a slow cooker and cook on low heat for about 6-8 hours.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great lighter option. Just make sure to adjust the seasoning as needed, and keep an eye on the meat when it's cooking since the turkey will cook faster.
Can I make this stew ahead of time?
Yes, it actually tastes even better the next day! Just store the stew in an airtight container it in the fridge where it will last for up to four days. When you're ready to serve, reheat the stew over low heat on the stovetop, stirring occasionally.
What can I serve with Cajun meatball stew?
These sides not only elevate the dish but also add layers of flavor and texture that will make your meal truly unforgettable.
Buttery Cornbread: There's something so perfect about pairing cornbread with a hearty stew like this one. The soft, slightly sweet cornbread balances out the spicy, robust flavors of the Cajun meatballs. Plus, cornbread is perfect for sopping up every last bit of that rich sauce. Try my Aunt Jemima cornbread or old fashioned cornbread with this stew!
Steamed White Rice: A classic side that never fails, steamed white rice is perfect for absorbing all those flavorful juices from the stew. It helps mellow out the heat from the Cajun spices and adds a satisfying, hearty element to each bite. My cousin introduced me to this pairing, and it's been a family favorite ever since. To cut some of the spice in the recipe, it goes really well with this coconut rice
Garlic Bread: There’s nothing like a warm, crusty piece of garlic bread dipped in this comforting stew. It's one of those combinations that just feels right—like the flavors were meant to go together. Try making my air fryer garlic bread or baguette garlic bread!
My Other Stew Recipes To Make Next
Cajun Meatball Stew Recipe
This Cajun meatball stew is a recipe my grandma used to make, and it's all kinds of comforting, hearty, and flavorful. It's loaded with homemade meatballs, potatoes, and a bunch of different veggies in a homemade broth that has a deeply savory flavor with a little kick . Plus, it couldn't be easier to make with everything cooking in one pot!
Ingredients
- 1 ½ lbs ground beef
- ½ cup bread crumbs
- ¼ cup finely diced onion
- 2 garlic cloves, minced
- ¼ cup parsley, chopped
- 1 egg
- 1 teaspoon cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon + ¼ cup vegetable oil
- ¼ cup AP flour
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon cajun seasoning
- 1 can diced tomatoes
- 3 medium potatoes, cut into 1 inch cubes
- 4 cups beef broth
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup Parsley, chopped
Instructions
1. Start by combining ground beef, breadcrumbs, finely chopped onion, minced garlic, fresh parsley, egg, Cajun seasoning, salt, and pepper in a large bowl.
2. Mix everything thoroughly until all the ingredients are well incorporated. Shape the meat mixture into 1-inch meatballs and set them aside.
3. In a large pot or Dutch oven, heat 2 tablespoon of oil over medium heat. Working in batches, brown the meatballs on all sides. Once they’re browned, remove them from the pot and set them aside.
4. Using the same pot, add ¼ cup of vegetable oil and ¼ cup of flour.
5. Stir continuously over medium heat to make a roux, cooking it for about 10-15 minutes or until it turns a deep brown color. Be careful to keep stirring to avoid burning the roux.
6. Next, add diced onion, bell pepper, carrot, celery, cajun seasoning, and minced garlic to the roux. Sauté the vegetables for about 5-7 minutes, until they soften.
7. Then, add diced tomatoes, beef broth, thyme, and smoked paprika, and season with salt and pepper. Stir well to combine.
8. Return the browned meatballs to the pot and add the potatoes, making sure they’re submerged in the stew.
9. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 45 minutes, stirring occasionally to prevent sticking.
10. Once done, taste the stew to adjust the seasoning if needed. Serve the stew over a bed of warm, cooked white rice, and garnish with freshly chopped parsley for added color and flavor.
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