Nanny Bird’s Meatball Stew

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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.


  • 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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