Meatballs and Gravy Recipe

Meatballs and your choice of veggies in a Chinese Garlic Sauce is good over rice.

Chinese Garlic Sauce

got this from cajun ninja, i might try to give this a go tomorrow.

MEATBALL STEW

THE STEW
2/3 Cup of Oil
1 Cup All Purpose flour
2 Onions
1 Green Bell Pepper
2 sticks of Celery
1 Bunch of Green Onions
4 Cloves of Garlic
1 (32 oz) Container of Chicken Stock (**Beef Broth/Stock also works**)
4 Cups of Hot Water
1 Tbsp of Cajun or Creole Seasoning
1 Tbsp of Parsley Flakes
1 Tsp of Pepper
1 Tbsp of Worcestershire Sauce

THE MEATBALLS
2 lbs of Ground Beef
1/2 Tbsp of Cajun or Creole Seasoning
1 Tsp of Salt
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tbsp of Worcestershire Sauce
Water
2 Slices of White Bread
1 Cup Plain Breadcrumbs
2 Eggs

• Start out by heating a large pot over a Low heat. Also, preheat your oven to 375°.
• Chop the onions, bell pepper, celery, green onion, garlic, and move to your fridge.
• Add the 2/3 cup of oil and 1 cup of flour to the pot.
• Begin making the roux by slowly stirring the flour and oil. This is a time consuming process. You’re going to want to stir for up to an hour or until you reach a chocolate color.
• Upon reaching a chocolate color, drop in the chopped vegetables and sauté for 20-30 minutes. Next add the 32oz container of chicken stock, a little at a time. Blend evenly.
• Add 4 Cups of hot water.
• Add the Cajun seasoning, parsley, pepper, Worcestershire sauce, bay leaves and stir.
• Bring to a boil, cover, lower to simmer, and let cook for 1 hour.
• At this time you will get started on the meatballs.
• In a large bowl add the 2 lbs of ground beef, cajun seasoning, salt, garlic powder, onion powder, and Worcestershire sauce.
• In a plate off to the side, add a small amount of water. Dampen the bread in the plate, tear the bread in to small pieces, and add to the bowl.
• Add the bread crumbs and eggs.
• Mix well with your hands. Roll the mixture into meatballs a little larger than the size of a golf ball, and place them on a greased pan.
• Bake them in the oven for 25-30 minuets.
• Once the meatballs are done, set aside in a strainer over a plate until the 1 hour mark is up on your stew.
• Add the meatballs to the stew gently one at a time. You can also remove the bay leaves at this point.
• Bring the stew back to a slight boil, lower to a medium/low heat. Let the stew cook for another hour UNCOVERED, or until the gravy reaches your desired consistency.

quote:

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tomato paste and fry it for a bit with the onions. squeeze the tomatoes

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Are you one those red gumbo types? lol

Meatball stew or tomato gravy?

Ground meat . Trinity. Roux. Green onion. Seasoning. Water.

This is the recipe I use for making my meatballs and I'll give it in ingredients and not volume of ingredients so you can adjust them to your taste and amount of meatballs you plan on making. I generally make upwards of 60 or so when I cook meatballs and red gravy.

All seasonings diced fine:
Onion
Bell Pepper
Celery
Green onion
Parsley
Garlic

Dry and wet seasonings:
Sweet Basil
Oregano
Fennel seed crushed in a mortar and pestle
Italian Bread Crumbs
Parmesan cheese
Beaten raw egg
Worcestershire Sauce
Soy Sauce

I mix all those ingredients into the meat-----usually 88/12 ground beef and then roll out my meatballs. I'll then place them in a baking pan and bake them at 375 until they are browned off before putting them in a red gravy I make from scratch.