Nanny Bird’s Meatball Stew

Meatball stew is a hearty fall and winter favorite in South Louisiana. It’s good, old fashioned Cajun comfort food and a staple on our family’s holiday spreads. Serve with toothpicks as a casual appetizer, or over rice dressing as a meal.
My grandmother’s sister, Nanny Bird, perfected the recipe. And we haven’t changed it one bit.

Ingredients

• 1 lb. ground veal
• 3/4 cup Italian breadcrumbs
• 2 large eggs
• 2 medium onions, diced
• 2 green bell peppers, diced
• 1 stalk celery, diced
• 5 cloves of garlic, minced
• 3 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 2 tablespoons dark roux (store-bought or see Turbo Roux recipe)
• water

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