Recipe - Cajun Meatball Stew

MEATBALLS
1 pound Ground round or chuck
1 One half cup Soft bread crumbs (3 slices)
2 tablespoon Each minced parsley
Cold water
One half Clove garlic; crushed
1 Egg
One fourth teaspoon Each cayenne pepper
One fourth cup Vegetable oil
4 Green onions; trimmed and
Minced (save tops for gravy)
2 teaspoon Salt

GRAVY
2/3 cup Allpurpose flour
5 cup Cold water
4 Envelopes or 4 tsp. instant
Beef broth
One fourth teaspoon Salt
1 pn Pepper
1/3 cup Minced parsley
4 Green onion tops; cut or sliced up
thin
Meatball drippings plus
One fourth cup Vegetable oil

Prepare meatballs: combine beef, bread crumbs, green onions, parsley,
garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl.
Mix lightly and shape into 24 balls. Place on tray and chill for 30
minutes. Heat oil in large, heavy skillet and brown meatballs quickly on
all sides (don't overcook or the meatballs may toughen). Drain on paper
towels; save drippings. Prepare gravy: place combined meatball drippings
and vegetable oil in a large, heavy saucepan or skillet. Blend in flour,
and heat and stir over moderately low heat until flour begins to brown, at
least 10 to 15 minutes. A properly worked roux (some Cajun and Creole cooks
work it as long as 30 to 45 minutes) will be a rich topaz brown. Add water
and instant beef broth gradually, whisking until thickened, about 5 min
utes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered,
stirring occasionally for 45 minutes. Taste for seasoning and add salt and
pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes
longer. Serve in soup bowls, or if you wish, on plates with the meatballs
and gravy ladled over fluffy rice or egg noodles. Typos By Jim Kirk
captain@iquest.net by Pat Pate patpate@tenet.edu on Sep 11, 1993
Posted to MMRecipes Digest V4 #280 by Jim Kirk captain@iquest.net on Oct
24, 1997