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- 1 pound ground beef - 1/2 pound ground pork (optional) - 1/2 cup breadcrumbs (preferably seasoned) - 1/4 cup fresh parsley, finely chopped - 1 large egg - 2 garlic cloves, minced - 1 teaspoon Cajun seasoning - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon olive oil - 1 medium onion, diced - 1 green bell pepper, diced - 2 celery stalks, diced - 3 cups low-sodium chicken broth - 1 can (14.5 oz) diced tomatoes with juice - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1/2 teaspoon cayenne pepper (adjust according to spice preference) - 2 cups okra, sliced (fresh or frozen) - 1/4 cup green onions, chopped, for garnish When I make Cajun Meatball Stew, I focus on fresh ingredients. The ground beef gives the meatballs a rich flavor. If you want, you can add ground pork for extra depth. Breadcrumbs help bind the meatballs and keep them juicy. Fresh parsley adds a nice touch of color and taste. Don't skip the garlic! It brings a lovely aroma. The Cajun seasoning is key for that bold flavor profile. Salt and black pepper enhance the taste, while olive oil helps sauté the veggies. For the stew, I love using fresh onion, green pepper, and celery. They create a flavorful base. Chicken broth adds richness, while diced tomatoes give a sweet acidity. Worcestershire sauce and thyme deepen the flavor. Adjust the cayenne pepper to your spice liking. Finally, okra adds texture and a unique taste. When you serve this stew, don't forget the green onions on top. They add freshness and a pop of color. Check out the Full Recipe for more details. In a large bowl, combine the meatball ingredients. Use 1 pound of ground beef and 1/2 pound of optional ground pork. If you prefer, just stick with beef. Add 1/2 cup of seasoned breadcrumbs, 1/4 cup of chopped fresh parsley, and 1 large egg. Toss in 2 minced garlic cloves, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything well. Use your hands or a spoon to ensure all the ingredients blend. Shape the mixture into small meatballs, about 1 inch in size. Place them on a tray and set them aside. Next, grab a large pot or Dutch oven. Heat 1 tablespoon of olive oil over medium heat. Add the diced onion, green bell pepper, and celery. You will need 1 medium onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté these for about 5 minutes. The veggies should become tender and fragrant. Now, gently add the meatballs to the pot. Be careful not to crowd them. Brown the meatballs on all sides. This should take about 5 to 7 minutes. Once browned, transfer them to a plate. Now it's time to add liquids and spices. Pour in 3 cups of low-sodium chicken broth. Add one can of diced tomatoes with juice, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1/2 teaspoon of cayenne pepper. Stir well and bring the mixture to a boil. When it bubbles, lower the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. This step helps the flavors mix well. After simmering, add 2 cups of sliced okra to the pot. You can use fresh or frozen okra. Let it simmer for another 10 minutes. The okra should become tender and sweet. Before serving, taste the stew. Adjust the seasoning if needed. When serving, use bowls and garnish with fresh chopped green onions for extra flavor. For a complete meal, consider pairing the stew with crusty bread or steamed rice. For the full recipe, feel free to check the section above. To achieve the right texture, mix your meat well. I suggest using a blend of ground beef and optional ground pork. This mix gives a juicy and flavorful bite. Keep your breadcrumbs seasoned for added taste. You want the meatballs to hold together, so add an egg. Shape them into small balls, about one inch wide. For browning meatballs, heat olive oil in your pot first. Place the meatballs gently in the hot oil. Do not crowd them; this helps them brown evenly. Brown them for about 5-7 minutes. Turn them often to get a nice crust all around. To spice things up, adjust the cayenne pepper in your recipe. If you like heat, add more. For a milder version, reduce the amount. You can also try other spices like paprika or smoked paprika. Consider adding optional ingredients for depth of flavor. A splash of hot sauce can bring a zesty kick. Chopped bell peppers or celery can add crunch. Fresh herbs, like thyme or basil, can elevate the stew. For the best sides, pair this stew with crusty bread or steamed rice. They soak up the rich broth perfectly. For presentation, ladle the stew into deep bowls. Sprinkle fresh green onions on top for color. You can also add a dollop of sour cream for creaminess. Enjoy this hearty dish with friends or family! {{image_4}} You can change the meat in this stew for different flavors. Try using ground turkey or chicken. They make a lighter version. You can also use ground lamb for a rich taste. If you want to keep it simple, just use all ground beef. For a veggie option, use lentils or chickpeas to replace the meat. This adds protein and fiber. You can also use mushrooms for a hearty texture. They soak up the stew’s flavor well. You can make this stew in a slow cooker. Brown the meatballs first, then place them in the slow cooker. Add the sautéed veggies and liquids. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the meatballs very tender. If you prefer a quick method, use an Instant Pot. Sauté the veggies and meatballs in the pot first. Then, add the liquids and cook on high pressure for 10 minutes. Quick and easy! To make the stew gluten-free, use gluten-free breadcrumbs. Check the chicken broth to ensure it's gluten-free as well. This way, everyone can enjoy it. For a vegetarian version, skip the meat altogether. Use vegetable broth, and add more veggies like carrots and zucchini. You can also add some beans for protein. This makes a tasty stew that is still filling. For the full recipe, check out the detailed instructions and ingredients list. To keep your Cajun Meatball Stew fresh, store it in the right container. Use airtight glass or plastic containers. These containers help prevent spills and keep the flavor intact. You can store the stew in the fridge for up to three days. When it's time to enjoy leftovers, reheating is easy. Use a pot on the stove over low heat. Stir often to keep it from sticking. You can also use a microwave. Heat in short bursts, stirring in between, for even warmth. If you want to save some stew for later, freezing works well too. Let the stew cool completely before placing it in freezer-safe containers. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. For the full recipe, you can refer to the earlier section. You can serve Cajun Meatball Stew with several tasty sides. Crusty bread is great for soaking up the stew. Rice makes a nice base to enjoy the stew over. You could also add a simple salad for a fresh touch. Yes, you can make this stew ahead of time. It tastes even better the next day. Just store it in the fridge after it cools. Reheat it on the stove before serving. To make this stew less spicy, reduce the cayenne pepper. You can also use milder Cajun seasoning. Adding more broth or tomatoes can tone down the heat as well. Cajun Meatball Stew comes from Louisiana. Cajun cooking mixes French, Spanish, and African flavors. It reflects the culture and history of the Cajun people. This stew shows the love for bold flavors and hearty meals in Cajun cuisine. Yes, you can use frozen meatballs in this recipe. Just add them directly to the pot. You may need to adjust the cooking time slightly. This makes it even easier to enjoy a quick meal! - 1 pound ground beef - 1/2 pound ground pork (optional; substitute with additional beef if desired) - 1/2 cup breadcrumbs (preferably seasoned) - 1/4 cup fresh parsley, finely chopped - 1 large egg - 2 garlic cloves, minced - 1 teaspoon Cajun seasoning - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon olive oil - 1 medium onion, diced - 1 green bell pepper, diced - 2 celery stalks, diced - 3 cups low-sodium chicken broth - 1 can (14.5 oz) diced tomatoes with juice - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1/2 teaspoon cayenne pepper (adjust according to spice preference) - 2 cups okra, sliced (fresh or frozen) - 1/4 cup green onions, chopped, for garnish 1. In a large bowl, mix the ground beef, optional pork, breadcrumbs, parsley, egg, garlic, Cajun seasoning, salt, and black pepper. Use your hands or a spoon to blend well. 2. Form small meatballs, about 1 inch wide, and place them on a tray. Set aside. 3. Heat olive oil in a large pot over medium heat. Add the onion, green bell pepper, and celery. Cook for about 5 minutes until soft and fragrant. 4. Carefully add the meatballs to the pot. Brown them on all sides, taking about 5 to 7 minutes. If needed, transfer the meatballs to a plate. 5. After browning, pour in the chicken broth. Add the diced tomatoes with juice, Worcestershire sauce, thyme, and cayenne pepper. Stir and bring to a boil. 6. Once boiling, lower the heat, cover the pot, and simmer for 20 to 25 minutes. This helps the flavors mix. 7. After simmering, add the sliced okra. Cook for another 10 minutes until the okra is tender. 8. Before serving, taste the stew. Adjust seasoning if needed. Serve hot in bowls and top with green onions for color and flavor. - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6 - Presentation Tips: Serve the stew in deep bowls and sprinkle green onions on top. Pair it with crusty bread or rice for a complete meal. This blog post shared a complete guide to making Cajun Meatball Stew. We covered ingredients, cooking steps, and useful tips. You learned how to perfect your meatballs and enhance the stew's flavor. We also explored variations for different diets and cooking methods. Cajun Meatball Stew is a rich, tasty dish that's easy to make and share. With these steps and ideas, you're ready to impress friends and family. Enjoy crafting your own bowl of warmth and flavor!

- Cajun Meatball Stew

Discover the comforting warmth of Cajun Meatball Stew with this easy recipe that bursts with flavor! Made with juicy meatballs, fresh veggies, and a mix of spices, this hearty dish is perfect for sharing or enjoying solo. Explore how to create a delightful meal that brings the essence of Louisiana to your kitchen. Click through for the full recipe and step-by-step instructions to bring this delicious stew to your table today!
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Ingredients
  

1 pound ground beef

1/2 pound ground pork (optional; substitute with additional beef if desired)

1/2 cup breadcrumbs (preferably seasoned)

1/4 cup fresh parsley, finely chopped

1 large egg

2 garlic cloves, minced

1 teaspoon Cajun seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 medium onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 cups low-sodium chicken broth

1 can (14.5 oz) diced tomatoes with juice

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper (adjust according to spice preference)

2 cups okra, sliced (fresh or frozen)

1/4 cup green onions, chopped, for garnish

Instructions
 

In a large mixing bowl, combine the ground beef, optional ground pork, breadcrumbs, chopped parsley, egg, minced garlic, Cajun seasoning, salt, and black pepper. Using your hands or a spoon, mix the ingredients thoroughly until well incorporated.

    Shape the mixture into small meatballs, roughly 1 inch in diameter, and place them on a tray or plate. Set aside.

      In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, diced green bell pepper, and diced celery. Sauté the vegetables for about 5 minutes, or until they become tender and fragrant.

        Gently place the meatballs into the pot, being careful not to overcrowd them. Brown the meatballs on all sides, cooking for approximately 5-7 minutes. Transfer them to a plate once browned, if needed.

          With the meatballs browned, pour in the chicken broth, add the diced tomatoes (along with their juice), Worcestershire sauce, dried thyme, and cayenne pepper. Stir to combine and bring the mixture to a rolling boil.

            Once boiling, reduce the heat to low, cover the pot, and simmer the stew for 20-25 minutes. This simmering time allows the flavors to meld beautifully.

              After the initial simmering, add the sliced okra to the pot and continue simmering for an additional 10 minutes, until the okra is tender and sweet.

                Before serving, taste the stew and adjust the seasoning if needed. Serve hot in bowls, garnished with fresh chopped green onions for a burst of color and flavor.

                  - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: Ladle the stew into deep bowls and sprinkle the green onions on top just before serving. Consider pairing with crusty bread or steamed rice to complement the hearty stew.