Go Back
To make Cajun Meatball Stew, you need these key items: - 1 pound ground beef - 1 pound ground sausage - 1 cup breadcrumbs - 1 large egg - 1 tablespoon Cajun seasoning - 1 teaspoon garlic powder - Salt and pepper to taste - 3 tablespoons olive oil - 1 large onion, diced - 1 bell pepper (red or green), chopped - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes - 4 cups beef broth - 2 cups okra, sliced (fresh or frozen) - 2 cups corn (fresh or frozen) - 2 teaspoons Worcestershire sauce - Fresh parsley, chopped for garnish If you don’t have ground beef, you can use ground turkey or chicken. For the sausage, turkey sausage works well too. Breadcrumbs can be swapped for crushed crackers. You can also use egg replacer if you need a vegan option. For Cajun seasoning, try a mix of paprika, cayenne, and oregano. For a veggie boost, add zucchini or carrots instead of okra and corn. When picking fresh ingredients, look for bright colors and firm textures. For vegetables, choose ones that feel heavy for their size. Check the meat for a fresh smell and avoid any discoloration. Herbs should look vibrant and green, not wilted or brown. Fresh ingredients make a big difference in flavor. Always wash your produce before use to remove dirt and pesticides. To start, gather your ingredients for the meatballs. You need ground beef, ground sausage, breadcrumbs, an egg, Cajun seasoning, garlic powder, salt, and pepper. In a large bowl, mix these ingredients. Combine them well until you have a smooth mixture. Now, form small meatballs, about one inch wide. This size helps them cook evenly in the stew. Set the meatballs aside. Next, heat olive oil in a large pot over medium heat. Once the oil is hot, add the meatballs in batches. Brown them on all sides for about five to seven minutes. This step adds flavor and texture. After browning, remove the meatballs from the pot and set them aside on a plate. In the same pot, add the diced onion and chopped bell pepper. Sauté these for about five minutes until they soften. Then, add minced garlic and cook for one more minute. This will make your kitchen smell amazing. Now, it’s time to bring everything together. Pour in the diced tomatoes and beef broth. Stir well to mix the flavors. Return the browned meatballs to the pot. Then add sliced okra, corn, and Worcestershire sauce. Bring the stew to a gentle boil. Once boiling, reduce the heat to low. Let it simmer uncovered for about 25 to 30 minutes. Stir occasionally. This allows the meatballs to cook fully and the flavors to blend. Taste the stew, and adjust the seasoning if needed. Serve hot, garnished with fresh parsley. For the complete recipe, check out the Full Recipe. To make juicy meatballs, choose your meat wisely. I like a mix of ground beef and sausage. This combo adds flavor and moisture. Use breadcrumbs for binding. They help keep the meatballs tender. Don’t overmix the meat. Mix just until combined. Form the meatballs into small balls, around one inch wide. This size cooks evenly and stays juicy. Cajun seasoning brings heat and flavor. If you like it mild, use less seasoning. Start with half a tablespoon. You can always add more later. If you want more heat, try adding cayenne pepper or hot sauce. Taste the stew while it cooks. Adjust the spice until it suits your taste. Using the right tools makes cooking fun. A large pot is key for simmering your stew. A sturdy spatula helps with stirring. Use a baking sheet for browning meatballs. This keeps your stovetop clean. Don’t forget a sharp knife for chopping veggies. Having these tools makes the process smooth. For the full recipe, check the earlier section. {{image_2}} You can change the meats in this stew. Try using ground turkey or chicken. These options keep the dish lighter. You can also use a mix of meats. For a fun twist, use spicy Italian sausage for more heat. If you prefer, use leftover roast beef. Just chop it up and add it in. You can make a tasty vegetarian version. Replace meat with plant-based sausage or lentils. Use veggie broth instead of beef broth. This keeps the stew rich and flavorful. Add extra vegetables like mushrooms or zucchini for more texture. For a vegan option, skip the egg in the meatballs. Try using flaxseed meal mixed with water as a binder. Use seasonal veggies for freshness. In the summer, add ripe tomatoes and fresh corn. In the fall, try adding butternut squash or sweet potatoes. For winter, root vegetables like carrots and parsnips work great. These swaps keep your stew exciting all year. Always use what’s fresh and in season for the best taste. For the full recipe, check out the detailed instructions above. To store leftovers, let the stew cool first. Then, place it in an airtight container. Make sure to cover it well to keep out air. You can store the stew in the fridge for up to three days. If you want to keep it longer, use the freezer. When you reheat this stew, use a pot on the stove. Heat it over low to medium heat. Stir it often to heat it evenly. You can add a splash of broth or water if it seems too thick. This will help bring back its rich flavors. To freeze the stew, use freezer-safe containers. Leave some space at the top for the stew to expand. It can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove for a warm meal. For the full recipe, check out the details above. Cajun Meatball Stew comes from Louisiana. It reflects the rich culture of the Cajun people. These folks mixed French, Spanish, and African flavors. The dish shows how they use local ingredients, like okra and spices. It's a comfort food that warms the soul. This stew is perfect for family gatherings or special occasions. Yes, you can make this recipe in a slow cooker. First, brown the meatballs in a pan. Then, add them to the slow cooker with the other ingredients. Cook on low for 6 to 8 hours or high for 3 to 4 hours. This method lets the flavors blend well. It also makes meatballs super tender. To make the stew thicker, you have a few options. You can add a slurry made from cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the stew and let it cook for a few minutes. Another way is to add more okra. Okra helps thicken the stew naturally. You can also use mashed potatoes or a bit of flour for thickness. For the full recipe, check out the details above. In this post, we explored key ingredients for Cajun Meatball Stew. We discussed how to prepare meatballs and cook veggies, plus tips for juicy results. You learned about ingredient substitutes and variations, ensuring you can adapt the recipe to your taste. Lastly, we covered storage and reheating for future meals. Remember, cooking is about creativity and fun. Don’t hesitate to experiment with new flavors. Enjoy each step, and make it your own!

Cajun Meatball Stew

Looking for a deliciously hearty comfort dish? Try this Cajun Meatball Stew! Packed with flavorful meatballs, fresh vegetables, and a rich broth, it's perfect for cozy dinners or family gatherings. Discover tips for making juicy meatballs, ingredient substitutes, and even how to tweak the spice levels to your liking.
Print Recipe Pin Recipe

Ingredients
  

1 pound ground beef

1 pound ground sausage

1 cup breadcrumbs

1 large egg

1 tablespoon Cajun seasoning

1 teaspoon garlic powder

Salt and pepper to taste

3 tablespoons olive oil

1 large onion, diced

1 bell pepper (red or green), chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

4 cups beef broth

2 cups okra, sliced (fresh or frozen)

2 cups corn (fresh or frozen)

2 teaspoons Worcestershire sauce

Fresh parsley, chopped for garnish

Instructions
 

In a large bowl, combine ground beef, ground sausage, breadcrumbs, egg, Cajun seasoning, garlic powder, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.

    In a large pot over medium heat, heat the olive oil. Once hot, add the meatballs in batches to avoid overcrowding. Brown the meatballs on all sides, about 5-7 minutes. Remove meatballs from the pot and set aside.

      In the same pot, add the diced onion and chopped bell pepper. Sauté for about 5 minutes or until the vegetables are softened.

        Add minced garlic and sauté for an additional minute until fragrant.

          Pour in the diced tomatoes with their juices and beef broth. Stir well to combine.

            Return the meatballs to the pot, then add the okra, corn, and Worcestershire sauce. Bring the mixture to a gentle boil.

              Reduce the heat to low and let simmer uncovered for about 25-30 minutes, stirring occasionally, until the meatballs are cooked through and the flavors meld.

                Taste and adjust seasoning with more salt, pepper, or Cajun seasoning if desired.

                  Serve hot, garnished with freshly chopped parsley.

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

                      - Presentation Tips: Serve the stew in deep bowls, with a sprinkle of fresh parsley on top. You can also add a side of crusty bread for dipping!