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Cajun Meatballs with Gravy

Jean-Paul Bourgeois

Servings

6

Prep Time

20 minutes

Cook Time

1 hours 30 minutes

Calories

606

Cuisine

Italian

Category

Fusion & Global Flavors

This Cajun-style meatball is the definition of true comfort food—hearty, rich, and packed with bold Louisiana flavor. Made with premium Snake River Farms Wagyu ground beef, these meatballs are incredibly tender and deeply flavorful, taking a classic to the next level. Simmered in a savory, slow-built gravy inspired by traditional West Louisiana meatball stews, every bite delivers warmth and depth. Pile high on fresh bread or serve over rice, this meatball guaranteed to satisfy.

Cajun Meatballs with Gravy

Ingredients

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    • 2 lbs American Wagyu Ground Beef

    • 3 large eggs

    • 1 teaspoon white pepper

    • 1 teaspoon granulated garlic

    • 1 tablespoon Cajun or Creole seasoning

    • all-purpose flour, for dredging

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    • 2 medium yellow onions, diced

    • 1 green bell pepper, diced

    • 2 cloves garlic, minced

    • 1 quart beef stock

    • ¼ cup beef tallow

    • salt, black pepper, and Cajun seasoning, to taste

    Directions

    1. Preheat the oven to 375ºF with the fan on if using convection.

    2. In a large mixing bowl, combine the ground beef, eggs, white pepper, granulated garlic, and Cajun seasoning. Mix with your hands until the ingredients are fully incorporated and the mixture becomes slightly sticky and emulsified.

    3. Using a food disher or spoon, portion the mixture into roughly 2 ounce portions. Roll each portion into a round meatball.

    4. Roll each meatball in unseasoned all-purpose flour until completely coated.

    5. Heat the beef tallow in a heavy-bottomed pot or Dutch oven over medium heat. Brown the meatballs on all sides until golden brown, then remove them from the pot and set aside.

    6. In the same pot, add the diced onions, bell pepper, and minced garlic. Cook over medium-high heat while stirring and scraping the browned bits from the bottom of the pot.

    7. Sauté the vegetables for about 10 minutes, until the onions begin to soften and lightly caramelize.

    8. Add the beef stock to the pot and bring the mixture to a boil. Allow it to simmer until the gravy begins to reduce slightly.

    9. Taste the gravy and adjust the seasoning with salt, pepper, and Cajun seasoning as needed.

    10. Add the browned meatballs back into the simmering gravy. Once the mixture returns to a rapid simmer, place the uncovered pot into the oven.

    11. Cook in the oven for 1 hour, allowing the gravy to reduce and the meatballs to finish cooking.

    12. Serve the meatballs and gravy over white rice or on French bread as a Cajun meatball po boy.