Meatball Stew. Lazy People. The answer to all your problems: Tony Chachere’s Brown Gravy Mix.
I am a working mom. When I get home from work my kinds are HUNGRY. They love to eat rice and gravy and meatball stew is one of their favorite dishes!
What’s a girl to do when she doesn’t have time to make a roux?
Tony Chachere’s Brown Gravy Mix.
Ya’ll. This stuff tastes like the gravy has been cooking all day. I promise. It’s unreal how delicious it is.
1) went to culinary school
2) grew up in Cajun country is a total rice and gravy snob. (Which is totally understandable because the man can make a roux in his sleep)
BUT HE THINKS THIS DISH IS AMAZING.
He actually can’t believe it is a “gravy mix.”
I feel like I would be doing you a disservice by not sharing how I make this.
So here is how I make it.
First, make your meatballs. I make my meatballs the same as I make my hamburger steak. Click here for the recipe for the meat. As every Italian woman claims…my meatballs are the most tender you will ever eat.
Roll your meatballs and set on a plate.
Brown your meatballs in a little olive oil, remove from the pot. Do it in batches so the meatballs have enough space to cook.
Toss in onion, garlic, jalapeno, bell pepper. Cook until veggies are tender. Add salt and pepper. Scrape the bottom of the pot to get all the delicious brown bits.
Note: If you don’t have enough liquid in the pot, add a splash of water to help with this part. Brown bits = FLAVOR
Add the meatballs back in the pot and pour in the “gravy”. (I mix about 1/4 cup mix with 2 cups water)
Let is simmer for a good 30 minutes to an hour. The longer the better but I’ve served it after 30 minutes. The gravy will reduce and the flavor will be amazing. Season to taste.
Serve over rice.
Here it is, ladies and gentlemen, shortcut meatball stew for busy people.
As much as I love spending my time stirring a pot, some days I’m just busy.
1.5 lb meatballs (meat recipe HERE)
1 small onion, chopped
2 cloves garlic, minced
1/2 cup green bell pepper, chopped
1 jalapeno, finely chopped and seeds removed
1/4 cup Tony Chachere’s Instant Brown Gravy Mix
2 cups water
salt and pepper to taste
In a large pot, brown meatballs in olive oil over medium high heat. Remove to a plate. Brown in small batches so the meatballs have room to brown.
Lower the heat to medium. Add veggies to the pot, season with salt and pepper. Add a splash of water and scrape the bottom of the pot.
After the veggies are tender, add the meatballs back to the pot.
In a bowl, whisk together the gravy mix and the water. Pour into the pot. Give it a stir.
Cook on a low simmer for 30 minutes to an hour.
Serve over rice.