Cajun Meatball Stew

4.86 from 7 votes

Find the perfect comfort meal in this Cajun Meatball Stew. Homemade cajun meatballs, veggies, and potatoes are simmered in a stewy beef broth. The cajun seasoning is perfectly spicy, and intensely flavorful which makes this rich stew one that'll make you warm and cozy.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 286kcal

Author: Danielle Lima

Ingredients

Cajun Seasoning

3 Tbsp. smoked paprika
1.5 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dried oregano
1 Tbsp. cayenne pepper
1 tsp. fresh ground black pepper

Meatballs

1 lb lean ground chicken
1/4 cup Italian breadcrumbs
1 large egg
2 cloves garlic minced
2 tsp. Cajun seasoning
1 Tbsp. olive oil for cooking

For the Stew

1 Tbsp. olive oil
1 large yellow onion diced
1 cup celery diced
1 clove garlic minced
2 cups carrots sliced into rounds
2.5 cups low sodium beef broth or chicken
1 can diced tomatoes 14.5 oz
1.5 lbs. russet potatoes peeled and diced
2 bay leaves
2 tsp. Cajun seasoning 3-4 tsp. for spicy
salt and pepper to taste
fresh parsley chopped, for garnish

Instructions

In a large mixing bowl, combine ground chicken, bread crumbs, egg, garlic and 2 tsp. Cajun seasoning. Mix meatball ingredients until just combined. Roll the mixture into 12 equal 2-inch meatballs, approximately 45 grams each. Set aside.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pot. Brown meatballs on all sides, then remove them and set aside. They don't need to be fully cooked at this point.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, celery, and carrots. Sauté until the onions are translucent. Add the minced garlic and sauté for another minute.
Pour in the beef broth and diced tomatoes (with their juices). Scrape the bottom of the pot with a wooden spoon to release any brown bits of meatball drippings. Bring the mixture to a simmer. Add the diced potatoes, bay leaves, and 2 tsp. Cajun seasoning (more for extra spicy). Stir well. Gently add the meatballs back into the pot.
Reduce the heat to low, cover, and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the meatballs are cooked through.
Once cooked through, serve and top with fresh chopped parsley.

Notes

Nutritional information is an estimate and will vary with substitutions.
Serving size for Cajun Meatball Stew is approximately 422 grams including two meatballs. You should weigh your final and divide by servings to exact grams per serving.
If using store-bought Cajun seasoning, use 1 tsp. in meatballs and 1-2 tsp. in stew. Adjust as needed, as store-bought tends to be much saltier than homemade and I do not want you to have too salty of a stew! Opt for buying a reduced sodium seasoning.
Optional: skip the meatballs altogether and brown the ground beef, season, and follow the rest of the recipe instructions. The meatballs are fun though!

Nutrition