Cajun Meatballs in Brown Gravy
Tasty Cajun Meatballs smothered in a rich brown roux-based gravy. Cajun comfort food.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.
Notes
Please refer to my article Cajun Meatballs in Brown Gravy for more detailed instructions with step-by-step photos and some Hints and Tips.
If you have the rendered fat from making the meatballs, add it to a measuring cup. As the fat rises to the top, pour it off into a measuring cup and add enough vegetable oil to make ½ cup. If you do not have the meatball renderings, use bacon fat or vegetable oil.
Allow leftovers to cool, then place them in an airtight container. You can keep them in the fridge for 3 to 4 days and in the freezer for up to 3 months.
This recipe can be made in advance and held in the fridge or freezer.
This recipe uses about ½ of Sweet Daddy D's Cajun Meatball recipe (about 20 meatballs depending on size). You can cut that recipe in half or you can freeze the remaining meatballs for later.
Nutrition
Calories: 254kcal | Carbohydrates: 20g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 787mg | Potassium: 704mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1437IU | Vitamin C: 38mg | Calcium: 56mg | Iron: 2mg
