Old Fashioned Meatball Stew

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while crushed crackers can be more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be made cheaper with bouillon.

Start by cutting up your vegetables for the stew, including onions and bell peppers.

Chop the onion into thin slices, using half of a large onion.

Chop the bell peppers finely.

Chop up a whole bulb of garlic, using half for the meatballs and half for the stew.

In a mixing bowl, add 2.5 pounds of ground beef.

Mix in 3/4 cup of hot water with 1 tablespoon of Better Than Bouillon beef base until combined.

Crack 2 eggs into the meat mixture.

Add 3/4 cup of Scott's Cajun seasoning to the meat mixture.

Massage the mixture together until well combined.

Add 1/4 cup of bread crumbs to the mixture gradually, ensuring the mixture holds together without being too tough.

Roll the meat mixture into meatballs, performing a drop test to check consistency.

Peel and slice potatoes into quarter-sized pieces and place them in a bowl of water to prevent browning.

Heat some rendered beef fat (or canola oil) in a large pot until smoking.

Add the chopped vegetables to the pot and sauté until they start to brown.

Add water to the pot along with the garlic, then bring to a medium-high heat.

Add the roux to the pot, stirring to combine and ensuring it breaks down properly.

Pour in more water as needed to achieve desired gravy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens