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.
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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