Cajun Meatballs in Brown Gravy

why make this recipe

This Cajun Meatballs in Brown Gravy recipe gives bold, warm flavors with simple steps. It makes a hearty meal that feeds a family. The sauce is rich and thick and the meatballs stay tender. You can make it ahead and warm it later.

introduction

This dish blends spicy Cajun seasoning with a brown roux and lots of vegetables for deep flavor. It is good over rice, mashed potatoes, or pasta. If you want a different meatball style, try the related meatballs in tomato sauce recipe for a lighter, tangy option.

how to make Cajun Meatballs in Brown Gravy

Follow the steps below to turn baked meatballs into a rich brown gravy dish. You make a roux with the meat drippings and flour, cook the vegetables, add wine and stock, then simmer with seasoning and meatballs until thick and flavorful.

Ingredients :

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, 1 tablespoon Cajun Seasoning, 1 teaspoon Kosher Salt, 2 Bay Leaves

Directions :

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.

how to serve Cajun Meatballs in Brown Gravy

Serve hot over white rice, mashed potatoes, or buttered egg noodles. Garnish with chopped green onions or parsley if you like. Offer a side of steamed vegetables or a simple green salad.

how to store Cajun Meatballs in Brown Gravy

Cool the gravy and meatballs to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

tips to make Cajun Meatballs in Brown Gravy

• Use the meat drippings for flavor. If you have little drippings, add oil to make ½ cup.
• Stir the roux constantly and watch the color. A medium-dark roux gives good flavor without burning.
• Reduce the wine by half before adding stock to concentrate flavor.
• Simmer gently after adding meatballs so they stay tender.
• Taste for salt and adjust at the end.

variation (if any)

• Make it milder by using less Cajun seasoning.
• Add a splash of heavy cream at the end for a creamier gravy.
• Use chicken stock instead of beef stock for a lighter base.
• Swap frozen meatballs for fresh homemade ones if you prefer.

FAQs

Q: Can I use store-bought frozen meatballs?
A: Yes. Bake or heat them first, then use the drippings and follow the recipe steps.

Q: What if I do not have dry white wine?
A: You can skip the wine and add an extra ½ cup beef stock and a teaspoon of vinegar for brightness.

Q: How do I fix a gravy that is too thin?
A: Simmer uncovered to reduce and thicken, or make a slurry of 1 tablespoon flour mixed with a little cold water and stir it in, cooking a few minutes more.

Q: Can I make this in advance?
A: Yes. Make the gravy and meatballs, cool, and refrigerate. Reheat gently and add a splash of stock if it has thickened too much.

Cajun Meatballs in Brown Gravy

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: Cajun
• Diet: None

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Description

A hearty dish blending spicy Cajun flavors with rich brown gravy, perfect served over rice, mashed potatoes, or pasta.

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Ingredients

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• 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
• 1 tablespoon Cajun Seasoning
• 1 teaspoon Kosher Salt
• 2 Bay Leaves

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Instructions

1. Pour drippings from baking meatballs into a measuring cup and add enough vegetable oil to make ½ cup.
2. Add the oil to a Dutch oven over medium-high heat, then add the flour and make a medium-dark roux.
3. Add the yellow onions to the roux, mix well, and sauté for about 5 minutes.
4. Mix in the bell peppers and celery and simmer for about 10 minutes.
5. Add the garlic and half the Cajun seasoning, mix well, and sauté for about 2 minutes.
6. Add the Worcestershire sauce and dry white wine, bring to a simmer, and reduce the wine by about 50%.
7. Add 3 cups of beef stock (reserve the remaining stock) and bring it to a simmer.
8. Add the remaining Cajun seasoning and the bay leaves. Continue to simmer for 5 to 10 minutes.
9. Return the meatballs to the gravy and simmer over low heat for about 30 minutes, covering if the gravy gets too thick.

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Notes

Use meat drippings for flavor, and add oil if there are few drippings. A medium-dark roux gives good flavor. Taste and adjust the salt at the end.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 50mg