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- Ground meats and fillers - 1 lb ground beef - 1/2 lb ground pork - 1/2 cup breadcrumbs (preferably seasoned) - 1/4 cup fresh parsley, finely chopped - 1 large egg - Vegetables - 1 bell pepper, diced (red or green) - 1 medium onion, diced - 2 celery stalks, diced - Broth, tomatoes, and seasonings - 3 cups vegetable broth (homemade or low-sodium) - 1 can (14 oz) diced tomatoes (with juices) - 2 teaspoons Worcestershire sauce - 1 bay leaf - Optional ingredients for spice and thickness - 1 cup okra, sliced (fresh or frozen) - 1 tablespoon hot sauce (optional) - 1 tablespoon cornstarch (optional) - Salt and black pepper, to taste - 1 tablespoon Cajun seasoning (adjust for spice preference) - 2 tablespoons extra virgin olive oil Each ingredient plays a key role in making this stew rich and tasty. The mix of ground beef and pork gives the meatballs a nice flavor. The bell pepper, onion, and celery add crunch and sweetness. You can adjust the spice to match what you like. If you want a thicker stew, use cornstarch. The optional hot sauce can give it a kick! For the full recipe, check out the details I provided earlier. To start, I combine the ground beef and ground pork in a large mixing bowl. I add breadcrumbs, fresh parsley, and a large egg. Then, I mix in minced garlic, Cajun seasoning, and a pinch of salt and black pepper. I use my hands or a spoon to blend everything together until it's well mixed. Next, I shape the mixture into small meatballs, about 1 inch in size. I place them on a plate, making sure they don’t touch. This keeps them from sticking together. I heat olive oil in a large pot over medium heat. Once hot, I add diced onion, bell pepper, and celery. I sauté these vegetables, stirring them often. After about 5 minutes, they become soft and fragrant. I carefully add the meatballs to the pot. I let them brown on all sides, which takes about 8 to 10 minutes. To cook them evenly, I work in batches if needed. Once browned, I remove the meatballs and set them aside on a plate. In the same pot, I pour in the vegetable broth. Then, I add diced tomatoes with their juices, Worcestershire sauce, sliced okra, and a bay leaf. If I want some heat, I include hot sauce. I stir gently and bring the mixture to a low simmer. After it starts simmering, I return the meatballs to the pot. I cover the pot and let it simmer on low heat for 30 minutes. I stir occasionally to keep everything from sticking. If I want a thicker stew, I dissolve cornstarch in a small bowl with a few tablespoons of water. This creates a slurry. I stir this into the stew and cook for another 5 minutes. This helps it thicken to my liking. Before serving, I remove the bay leaf and taste the stew. I adjust the seasoning with more salt, pepper, or hot sauce as needed. For the full recipe, check out the details provided. To ensure even cooking, start by heating your pot before adding any ingredients. This helps to achieve a nice brown color on the meatballs. Work in batches when browning the meatballs. This way, they get the heat they need without crowding. Crowding can lead to steaming rather than browning. If spice is your concern, you can adjust the Cajun seasoning. Start with less than the recipe calls for. Taste the stew before serving. If you want more heat, add more Cajun seasoning or hot sauce. You control the spice level! When serving, ladle the stew into deep bowls. Garnish with fresh parsley and a sprinkle of Cajun seasoning. This adds color and freshness. Serve with crusty bread or toasted baguette slices. They are perfect for dipping. You can also pair the stew with a simple green salad. A fresh salad offers a nice crunch and balances the dish’s heartiness. Another great side is cornbread. It adds a sweet touch that complements the stew. Enjoy your meal! For the full recipe, check out the details above. {{image_4}} If you want to change up the flavor, consider different meats. Ground turkey or chicken can work well instead of beef and pork. You can also try plant-based meat for a healthier option. For a lighter stew, use leaner proteins. When it comes to veggies, you can be creative. Swap out okra for zucchini or carrots. You can also add mushrooms or spinach for extra nutrition. Use what you have on hand. This stew is flexible, and that makes it fun! To make the stew gluten-free, substitute regular breadcrumbs with gluten-free ones. You can also use cooked rice or quinoa as a binder. This keeps the stew tasty and safe for those with gluten issues. For vegetarian or vegan options, skip the meat entirely. Use lentils or chickpeas for protein. They add a nice texture and soak up the stew's flavors. For broth, stick to vegetable broth, and you're all set! You can still enjoy a hearty meal without animal products. Check out the Full Recipe for all the details! After enjoying Cajun meatball stew, it’s easy to store leftovers. Let the stew cool down before transferring it to an airtight container. This helps keep it fresh. You can store the stew in the fridge for up to four days. This gives you time to enjoy it again. If you want to keep the stew longer, freezing is a great choice. Pour the cooled stew into freezer-safe containers or bags. Make sure to leave space in the container for expansion. The stew can last in the freezer for up to three months. When you are ready to eat it, thaw the stew in the fridge overnight. You can also use the microwave for quick thawing. Once thawed, heat it on the stove until it bubbles. Stir often to keep it from sticking. Enjoy this hearty dish again! For the full recipe, check out the details above. Store leftover Cajun Meatball Stew in an airtight container. You want to keep it in the fridge. It will stay fresh for up to four days. Make sure to let it cool before sealing the container. Yes, you can prepare Cajun Meatball Stew ahead of time. Cook the stew fully, then cool it down. Once cool, store it in the fridge. Reheat it on the stove for the best taste. You can even freeze it for later. Just thaw it in the fridge before reheating. Cajun Meatball Stew pairs well with crusty bread or rice. You can also serve it with a fresh salad. Some enjoy it with cornbread for a Southern twist. These sides add texture and balance to the meal. Cajun Meatball Stew can be spicy, but you control the heat. Use less Cajun seasoning if you want a milder taste. Add hot sauce to individual bowls for those who like it hot. This way, everyone can enjoy it their way. Yes, frozen okra works well in this stew. It saves time and is easy to use. Fresh okra has a better texture, but frozen is still tasty. Just add it to the stew as you would fresh. The flavor remains rich and comforting. For the full recipe, check out the details above. This article showed how to make a tasty Cajun Meatball Stew. We covered ingredients, step-by-step cooking, and tips to enhance flavor. You can adjust this dish for your taste and dietary needs. Store leftovers for future meals or freeze to save time. With a few simple changes, you can make this stew your own. Now, grab your ingredients and start cooking. Enjoy a warm and hearty meal that brings everyone together.

- Cajun Meatball Stew

Get ready to warm up your dinner table with a delightful bowl of Cajun Meatball Stew! This flavorful and hearty comfort dish blends ground meats, fresh vegetables, and zesty spices in a rich broth that's sure to please. Perfect for cozy gatherings or a family meal, this stew is easy to customize to your taste. Click through to explore the full recipe and discover tips for creating your own delicious Cajun experience!
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Ingredients
  

1 lb ground beef

1/2 lb ground pork

1/2 cup breadcrumbs (preferably seasoned)

1/4 cup fresh parsley, finely chopped

1 large egg

2 cloves garlic, minced

1 tablespoon Cajun seasoning (adjust for spice preference)

Salt and black pepper, to taste

2 tablespoons extra virgin olive oil

1 bell pepper, diced (choose between red or green for color)

1 medium onion, diced

2 celery stalks, diced

3 cups vegetable broth (homemade or low-sodium)

1 can (14 oz) diced tomatoes (with juices)

2 teaspoons Worcestershire sauce

1 cup okra, sliced (fresh or frozen)

1 bay leaf

1 tablespoon hot sauce (optional, for an extra kick)

1 tablespoon cornstarch (optional, for thickening)

Instructions
 

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped parsley, egg, minced garlic, Cajun seasoning, and a generous pinch of salt and pepper. Mix thoroughly using your hands or a spoon until well incorporated.

    Shape the mixture into small meatballs, approximately 1 inch in diameter. Place the formed meatballs on a plate, ensuring they are not touching, and set aside.

      In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté the vegetables, stirring frequently, until they are softened and fragrant, about 5 minutes.

        Carefully add the meatballs to the pot, allowing them to brown on all sides, which should take about 8-10 minutes. To ensure even cooking, you may want to work in batches, removing the browned meatballs and setting them aside on a plate.

          In the same pot, pour in the vegetable broth, followed by the diced tomatoes (including their juices), Worcestershire sauce, sliced okra, bay leaf, and hot sauce if you’re looking for extra spice. Stir gently, then bring the mixture to a low simmer.

            Once simmering, return the meatballs to the pot. Cover and let the stew simmer on low heat for 30 minutes, stirring occasionally to prevent sticking and ensure even distribution of flavors.

              If you prefer a heartier, thicker stew, dissolve the cornstarch in a small bowl with a few tablespoons of water to create a slurry. Stir this mixture into the stew, cooking for an additional 5 minutes, or until thickened to your liking.

                Before serving, remove the bay leaf and taste the stew, adjusting the seasoning as necessary with extra salt, pepper, or hot sauce to suit your taste.

                  Prep Time, Total Time, Servings: 25 minutes | 1 hour | 6 servings

                    - Presentation Tips: Ladle the stew into deep bowls, garnishing each with a sprinkle of freshly chopped parsley and a dash of Cajun seasoning on top. Serve alongside crusty bread or toasted baguette slices for dipping to enhance the experience!