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Cajun Meatballs in Brown Gravy Recipe

Cajun Meatballs in Brown Gravy Recipe
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★★★★★

5.1 from 16 reviews

Cajun Meatballs in Brown Gravy is a flavorful dish featuring spicy Cajun-seasoned meatballs simmered in a rich, savory brown gravy made with a roux, fresh vegetables, and a blend of herbs and spices. This hearty Southern-inspired recipe brings together tender meatballs with a robust gravy perfect for serving over rice, mashed potatoes, or crusty bread.

Ingredients

Scale

Meatballs

  • 20 Cajun Meatballs

Roux and Oil

  • ½ cup Flour
  • Oil (use drippings from baking meatballs plus enough vegetable oil to make ½ cup)

Vegetables

  • 2 cups Yellow Onions, chopped
  • 1 cup Bell Peppers, chopped
  • 1 cup Celery, chopped
  • 2 tablespoons Garlic, minced

Liquids and Seasonings

  • 1 tablespoon Worcestershire sauce
  • 1 cup Dry White Wine
  • 4 cups Beef Stock
  • 1 tablespoon Cajun Seasoning
  • 1 teaspoon Kosher Salt
  • 2 Bay Leaves

Instructions

  1. Prepare the Oil and Drippings: Pour drippings from baking the meatballs into a measuring cup and add enough vegetable oil to reach a total of ½ cup. This mixture will be used for making the roux.
  2. Make the Roux: Heat the oil mixture in a Dutch oven over medium-high heat. Gradually add the flour, stirring constantly to form a medium-dark roux, which acts as the thickening base for the gravy.
  3. Sauté the Onions: Add the chopped yellow onions to the roux and stir well. Sauté for about 5 minutes until they become translucent and soft.
  4. Add Bell Peppers and Celery: Incorporate the chopped bell peppers and celery into the onion mixture. Simmer gently for around 10 minutes to soften the vegetables and meld the flavors.
  5. Cook with Garlic and Spices: Add minced garlic and half of the Cajun seasoning blend (excluding bay leaves). Mix thoroughly and sauté for about 2 minutes to release the garlic’s aroma.
  6. Add Worcestershire Sauce and Wine: Pour in the Worcestershire sauce and dry white wine. Bring the mixture to a simmer and let the wine reduce by about 50% to concentrate flavor.
  7. Add Beef Stock: Pour in 3 cups of the beef stock, reserving 1 cup for later. Bring everything to a gentle simmer.
  8. Add Remaining Seasonings and Bay Leaves: Stir in the remaining Cajun seasoning blend and the bay leaves. Continue simmering for 5 to 10 minutes to deepen the gravy’s flavor.
  9. Simmer Meatballs in Gravy: Return the Cajun meatballs to the Dutch oven. Keep the gravy at a low simmer and cook the meatballs for about 30 minutes, covering with a lid if the gravy thickens too much.

Notes

  • If meatball drippings are insufficient, supplement with vegetable oil to make up ½ cup required for the roux.
  • Adjust spice level by varying the amount of Cajun seasoning used.
  • For a thicker gravy, cook uncovered longer or add a slurry of flour and water.
  • Serve over rice, grits, mashed potatoes, or crusty bread to soak up the rich gravy.
  • Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Keywords: Cajun meatballs, brown gravy, Southern recipe, roux, Cajun seasoning, comfort food, meatball gravy, spicy meatballs

Find it online: https://reemcook.com/cajun-meatballs-in-brown-gravy-recipe/