We’ve been in Fall mode around here. So ready for the change of the seasons. There’s been football…
Pumpkins and pumpkin decorating…
Getting ready for Halloween…
And of course hearty perfect for Fall soups and stews! This recipe right here is something else. It is perfect. It is hearty. It is delicious! It is truly the quintessential Fall meal. It is all good things rolled into one. Mrs. Lou is my dear friend Betsy’s mother in law. She is the same woman who birthed Dr. Boudreaux of the famous (at least to my blog readers) Dr. Boudreaux’s gumbo ! Also where the wonderful pastalaya recipe comes from. So if you follow my blog at all, you know how tasty those recipes are and you should be excited to try this meatball stew. If you are not familiar with either of those recipes, well first of all, that’s sad. You should be. Fix that ASAP. And then try this meatball stew recipe. Betsy had given me this meatball stew recipe several years ago when she and Matt and the kids still lived in Shreveport. Aka the golden years. (I miss my friend living in town) and I made it once or twice. It was a hit with Big Daddy and I don’t think the kids hated it but it’s been while. Funny how a few years change things. I made this recipe again for the first time in several years a few weeks ago and it was a hit with everyone. Actually better than that. My oldest aka the garbage disposal cleared all the meatballs and most of the gravy out before the whole family could eat. I was outside finishing a phone conversation with a friend and came back in…big daddy had served 3 of the 4 kids and then apparently my oldest (he’s 13) went back for seconds. He thought it was all fair game and just indulged himself. I laugh now but that night I was none too happy. I worked it out and no one went to bed hungry. Just know that most people love this meatball stew and you might need to double the meatball recipe. Betsy made sure to text me that she doubled the gravy recipe (the gravy is the bomb) and I would suggest that as well. Served over hot cooked rice alongside some warm rolls and you have the perfect Fall meal! Now, because my teenager devoured what was left before I could get a picture of the finished product, sadly there is no picture of this fabulous meal. Let that be a testament to how delicious this meal really is. So let me go on and give y’all this recipe so you can make up a (double) batch and get a little Fall in your life. Now if only the weather would comply (I’m looking at you Mother Nature!!)
Mrs. Lou’s meatball stew
Stuff you need~
1 pound ground beef
1 pound ground pork
1/2 envelope of onion soup mix
Italian bread crumbs
1 beef boullion cube
1/4 cup Flour
2 tablespoons canola Oil
3 cloves garlic, minced
What to do with the stuff
Add ground pork and ground beef to a large mixing bowl. The original recipe did not have exact amounts so Betsy clued me in that you just shake enough breadcrumbs, Tony’s and soy sauce to cover the meat.
Also sprinkle the 1/2 package of onion soup mix over this mixture. Add your egg. Now get your hands in there and mix it up good. Or use spoons. But make sure the mixture is good and mixed up. Now I used a medium size scoop to make uniform balls. You can also eyeball it. Just make your meatballs the same size. Ok now the the recipe says to bake your meatballs at 325 for 30-40 minutes. You can do that. I actually cook my meatballs in the gravy. So if you are going to bake them, do that at this point or set aside and get your gravy going.
*Add one inch of water to a large pot. Bring it to a boil and add a beef bouillon cube. Reduce heat to a simmer and make your roux. Mix 1/4 flour with 2 tablespoons of flour in a microwave safe bowl.
Microwave for 2-3 minutes in 30 second increments, stirring in between. Whisk 3 tablespoons of the roux into the simmering water.
Stir in the minced garlic and a little kitchen bouquet…the recipe did not give a specific amount but I start with 1/2-1 tablespoon and go from there.
At this point, add your meatballs whether cooked or not. If they are cooked you will just simmer this for a shorter time. If uncooked, you’ll want to simmer them longer (until cooked) at a slower pace.
*again Betsy recommends doubling the gravy recipe. So 2 inches of water, 2 boullion cubes and so on…you’ll be glad you did. The recipe I gave above is for a regular recipe.
Stuff you need~
1 can petite pois (Lesuer or Dubois are perfect…as my kids call them silver can peas), slightly drained
1/2 can cream of celery soup
Tablespoon or 2 of onion soup mix
Stir together in a medium size pot and cook over medium heat. Serve alongside meatball stew and hot cooked rice. Enjoy!!