Comfort food from the Bayou...Cajun Meatballs in Brown Gravy. Rice and Gravy is a food group in South Louisiana, and this simple recipe is Rice and Gravy on steroids. Tender and juicy Cajun Meatballs simmered in a rich, roux-based gravy made with the Trinity, white wine, rich stock, and traditional South Louisiana seasonings. This perfect Cajun family meal is simple and heart-warming like comfort food should be.
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What Makes This Recipe So Good?
- The gravy:
- We are talking about a flavor-packed gravy here, pretty special for something with only about 7 ingredients plus Herbs and Spices.
- This gravy recipe perfectly matches the flavor profile of Sweet Daddy D's Cajun Meatball recipe.
- It's extra special if you can use the renderings from cooking the meatballs as the fat for your roux. That flavor is hard to beat, but you can substitute bacon rendering, butter, or any light vegetable oil.
- The gravy can also be made as thick or thin as you want by adjusting the amount of roux you make.
- The Meatballs:
- For this preparation, we need only about half of a recipe for Cajun Meatballs. The rest can be frozen to serve another time. (Simple recipe follows or use the link above.)
- If you already have the Cajun Meatballs in your freezer, this recipe makes a quick dinner.
Here’s What You Need
Ingredient Notes
- Cajun Meatballs: Sweet Daddy D's Cajun Meatballs are the perfect match for this Brown Gravy because of the complimentary flavor profile. This recipe uses about ½ recipe of the meatballs.
- AP Flour: Plain All-purpose flour makes the best roux, particularly when the fat comes from the meatballs. You can substitute a pre-made or commercial roux, or skip the roux altogether, using a Buerre Manie' as a thickener at the end.
- Yellow Onions: Yellow onions are sweet onions. We'll add this to the roux about 5 minutes before the rest of the Trinity so that some of the natural sugars will get a head start and help slow down the browning of the roux. Substitute any sweet onion variety.
- Dry White Wine: this recipe was developed with dry white wine (like Sauvignon Blanc or Chardonnay), but you could use a dry red wine instead. If you want to skip the wine altogether, substitute an equal amount of stock and a tablespoon of apple cider vinegar.
- Cajun Seasoning: Sweet Daddy D's recipe for Cajun Seasoning compliments the flavor profile of this gravy. See the recipe below and a suggested substitute. You can also substitute your favorite Creole or Cajun seasoning, but watch the salt content.
- Salt: This recipe was developed with salt-free seasoning. If you substitute a seasoning that contains salt, make sure you taste the gravy before adding additional salt. Other salt sources in this recipe are the beef stock and the Worcestershire sauce.
Equipment
This recipe does not require any special equipment. The gravy can be made in one pot, like this Cast-Iron Dutch oven or this Enameled Dutch oven.
Hints and Tips (FAQs)
Leftover Cajun Meatballs in Brown Gravy will maintain their quality in the fridge for 3 to 4 days and in the freezer for up to 3 months. For best results, allow the dish to cool to room temperature, then place them in an airtight container.
Yes, this recipe can be made a day or two in advance and held in the fridge in an airtight container. Reheat on the stovetop over medium heat.
The great thing about this recipe is that the meatballs can be made well in advance and taken from the fridge or freezer when ready to serve them.
To reheat, place the Meatballs with the gravy in a saucepan over medium heat and slowly simmer until the meatballs are warmed all the way through.
Here’s What You Do
First…you have a beer. Comfort food is fun to make and usually pretty easy. Making this recipe can be very enjoyable if you are prepared. That's the ingredients and the cook. Sip a beer while you read the recipe all the way through. This way, you'll relax while you learn what you need and what you will do with each ingredient and piece of equipment. Then, perform your mise en place, and most of the work is done.
Mise en Place
Here are simple steps to prepare your ingredients before starting to cook:
- Chop the Trinity: Yellow Onions, Bell Peppers, and Celery.
- These do not have to be extremely fine, but you don't want them very coarse either.
- Place the Yellow Onions in one prep owl and the Bell Peppers and Celery in another.
- Prepare the Cajun Seasoning and the Cajun Meatballs (here's the detailed recipe for the Cajun Seasoning and Cajun Meatballs, but simplified versions follow).
- Measure the remaining ingredients into separate prep bowls.
Making Cajun Meatballs
This Cajun Meatballs in Brown Gravy recipe matches with Sweet Daddy D's Cajun Meatballs perfectly. You only need about half of the meatball recipe (around 20 meatballs) so freeze the rest to use in another dish. Here are the ingredients and simple instructions. For more details, with Hints and Tips, and step-by-step photos, follow this link.
- 2-pound ground chuck
- 1 pound ground pork
- 2 cups yellow onion
- 5 cloves garlic
- 1 tablespoon fresh parsley (chopped)
- 4 slices white bread
- ½ cup whole milk
- ½ cup dry white wine
- 2 tablespoons Worcestershire sauce
- 2 eggs
- 2 tablespoon Cajun Seasoning (Recipe Below)
- 1 teaspoon kosher salt
Instructions: Add the ground pork and beef to a large glass bowl. Soak the stale bread pieces in milk, remove excess milk when saturated. Mix each ingredient thoroughly into the meats to evenly distribute them. Let the mixture rest for 15 minutes. Roll into meatballs, place on a prepared baking sheet, and bake in a preheated 400-degree Fahrenheit oven for 30 minutes (turning after 15 minutes).
Making the Cajun Seasoning
Mix these ingredients in a small bowl. This recipe makes almost half a cup. Store any leftovers in an airtight container. My article Cajun Seasoning has the complete, printable recipe with notes.
- 2 Tablespoon Sweet Paprika
- 3 teaspoon Thyme
- 1 teaspoon Cumin
- 2 teaspoon Chili powder
- 1 teaspoon cayenne
- 2 teaspoon White pepper
- 4 teaspoons Onion powder
- 4 teaspoons Garlic powder
Lagniappe Tip: If you prefer a substitute for the Cajun Seasoning, try this: 1 Tablespoon Le Bon Papa Creole Seasoning, 1 tablespoon dry thyme, 1 teaspoon ground black pepper, and (optionally) ½ teaspoon of cayenne pepper.
Build the Flavor Base
What happens in this step? Here we build a foundation of flavor upon which we will build the gravy.
- Add enough vegetable oil to the fat drippings to make ½ cup. Add that to a Dutch oven over medium-high heat.
- When the fat is hot, add flour to make a medium-dark roux.
Lagniappe Tip: Pour the fat drippings from baking the meatballs into a measuring cup. The oil (fat) is lighter than water and will rise to the top. Pour the fat into another measuring cup and add enough vegetable oil to make ½ cup. If rendered fat is not available, use all vegetable oil, bacon grease, or butter.
- When the roux is ready, add the yellow onions.
- Cook the onions in the roux for about 5 minutes.
- With the yellow onions cooked into the roux, add the bell peppers and celery. Saute for about 10 minutes.
- Add the garlic and half the Herb and Spice Blend (reserve the bay leaves); mix well and cook until the garlic is aromatic, which will only take a minute or 2.
- Next, mix the Worcestershire sauce into the roux mixture.
- As soon as the Worcestershire is incorporated, add the white wine.
Create the Sauce and Smother the Meatballs
What happens in this step? With the foundational flavors developed, we will add stock to build the gravy, then smother the meatballs in the gravy.
- Mix and bring it to a simmer and continue until the wine has reduced by about 50%.
- When the wine has reduced, stir in 3 cups of the beef stock (reserve remainder) and return the Dutch oven to a low simmer for 5 to 10 minutes.
Lagniappe Tip: Reserve a cup of beef stock in case you need to thin out the gray later.
- Add the bay leaves and remaining Herb and Spice Blend.
- Continue to simmer for 5 to 10 minutes. Taste the gravy for seasoning and make any necessary adjustments.
- Add the meatballs with any accumulated juices.
- Return the gravy to a simmer for about 30 minutes. You can partially cover the Dutch oven so that the gravy thickens slightly. If the gravy thickens too much, add some of the reserved stock.
Serving Suggestions
Cajun Meatballs in Brown Gravy are traditionally served with long-grain white rice in South Louisiana.
This dish also goes well with Garlic Mashed Potatoes or flat egg noodles. Sweet Daddy D's Cajun Stuffed Potatoes (usually made into a casserole), and Baked Macaroni and Cheese are premium sides perfect with this recipe.
You can also serve this as an open-face sandwich, ladled over white or French bread. Try a Cajun Meatball in Brown Gravy PoBoy: slice open New Orleans French Bread, dress with lettuce, tomatoes, mayo, and pickles. Add Cajun Meatballs and Gravy. Make sure to have extra napkins.
Here are other great sides for Cajun Meatballs in Brown Gravy
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Recipe
Cajun Meatballs in Brown Gravy
Here's What You Need
- 20 Cajun Meatballs
- ½ cup Flour
- Oil if needed to make ½ cup
- 2 cups Yellow Onions
- 1 cup Bell peppers
- 1 cup Celery
- 2 tablespoons Garlic
- 1 tablespoon Worcestershire sauce
- 1 cup Dry white wine
- 4 cups Beef stock
Herb and Spice Blend
- 1 tablespoon Cajun Seasoning
- 1 teaspoon Kosher Salt
- 2 Bay Leaves
Here's What You Do
- Pour drippings from baking meatballs into a measuring cup and add enough vegetable oil to make ½ cup. (See Notes)
- Add the oil to a Dutch oven over medium-high heat, then add the flour and make a medium-dark roux.
- Add the yellow onions to the roux, mix well, and saute for about 5 minutes.
- Mix in the bell peppers and celery and simmer for about 10 minutes.
- Add the garlic and half the Herb and Spice Blend (without the Bay Leaves), mix well and saute for about 2 minutes.
- Add the Worcestershire sauce and dry white wine, bring to a simmer and continue until the wine has reduced by about 50%.
- Add 3 cups of the beef stock (reserve the remaining stock). Bring it to a simmer.
- Add the remaining Herb and Spice Blend and the Bay Leaves. Continue to simmer for 5 to 10 minutes.
- Add the meatballs back to the gravy. Return the gravy to a low simmer and continue for about 30 minutes. Place the lid on the Dutch oven if the gravy is getting too thick.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Sweet Daddy D
I know you will enjoy this recipe.
Stephanie
I made this yesterday. They are so good. I ended up eating a couple with dry rice because I was starving and hadn't made the gravy yet and that was good just like that.
Sweet Daddy D
Thanks for giving the recipe a try, Stephanie! So glad you liked it.