Print

Cajun Meatballs in Brown Gravy Recipe

Cajun Meatballs in Brown Gravy Recipe
Print Recipe

★★★★★

5 from 20 reviews

Cajun Meatballs in Brown Gravy is a flavorful, hearty dish featuring tender meatballs simmered in a rich, savory brown gravy made with a medium-dark roux, sautéed onions, bell peppers, celery, garlic, and infused with Cajun seasoning and dry white wine. It’s a comforting, spicy recipe perfect for a satisfying meal.

Ingredients

Scale

Meatballs

  • 20 Cajun Meatballs

Roux and Gravy

  • ½ cup Flour
  • Oil as needed to make ½ cup including drippings from meatballs
  • 2 cups Yellow Onions, chopped
  • 1 cup Bell Peppers, chopped
  • 1 cup Celery, chopped
  • 2 tablespoons Garlic, minced
  • 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 roux: Pour the drippings from baking meatballs into a measuring cup and add enough vegetable oil to make ½ cup total. Heat this oil in a Dutch oven over medium-high heat and add the flour. Stir continuously to create a medium-dark roux, which will form the base of the gravy.
  2. Sauté onions: Add the chopped yellow onions to the roux and mix well. Sauté for about 5 minutes until they begin to soften and become translucent, infusing the roux with rich onion flavor.
  3. Add bell peppers and celery: Mix in the chopped bell peppers and celery to the onions and roux mixture. Simmer gently for about 10 minutes to soften the vegetables and develop depth in the gravy.
  4. Incorporate garlic and spices: Stir in the minced garlic and half of the herb and spice blend (excluding the bay leaves). Sauté the mixture for about 2 minutes to release the aromatic oils and enhance the flavor profile.
  5. Add Worcestershire sauce and wine: Pour in the Worcestershire sauce and dry white wine. Bring the liquid to a simmer and cook until the wine has reduced by about 50%, concentrating the flavors.
  6. Add beef stock and simmer: Pour in 3 cups of the beef stock (reserve the rest) and bring it to a simmer. The stock adds a robust savory element that rounds out the gravy’s taste.
  7. Simmer with herbs: Add the remaining herb and spice blend along with the bay leaves. Continue to simmer the gravy gently for 5 to 10 minutes to allow the flavors to meld.
  8. Add meatballs: Return the Cajun meatballs to the Dutch oven, submerging them in the brown gravy. Reduce heat to a low simmer and cook for about 30 minutes to allow the meatballs to absorb the gravy’s flavors. Place the lid on the Dutch oven if the gravy becomes too thick during cooking.

Notes

  • Use any drippings from the meatballs to add depth and flavor to the roux, supplementing with vegetable oil to make a full ½ cup.
  • If you do not have Cajun Meatballs pre-made, you can prepare homemade Cajun-style beef meatballs ahead of time.
  • Adjust the thickness of the gravy by adjusting simmer time: cover the Dutch oven to retain moisture or uncover to reduce and thicken the sauce.
  • Dry white wine can be substituted with chicken or beef broth if preferred, although wine adds a layer of acidity and complexity.

Nutrition

Keywords: Cajun meatballs, brown gravy, roux, Cajun seasoning, beef meatballs, comfort food, Cajun recipe

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